Beet kvass is a healthy treasure known in my family for generations. In the fall and winter, I set up a large jar and served it to all household members. Its health benefits are incredible.

When we say beetroot, thoughts may immediately turn to the jars of vinegary slices of pickled ... You may think this is all ...

Wash the beetroot well, leaving the roots and trimmed ... Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely ...

Put the beetroot in a large saucepan and cover with cold water ... Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air ...

Bring to a boil in a large pot, the vinegar ... Remove from the heat and stack the beet slices into your jars, packed tightly but not squashed, until they reach 5mm from the jar rim tops.