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Beet kvass is potent, nutrient-rich tonic made by fermenting beets. It is essentially a DIY liquid multivitamin and more effective than taking brands from the store that contain synthetics!
One of the most nutritious and health-boosting fermented beverages you can make in your home is beet kvass. Beets are chock full of vitamins and minerals. Fermenting them supercharges nutrient levels even further and enhances absorption potential.
This ancestral tonic is extremely beneficial to those with any sort of digestive complaints.
In addition, beets are highly cleansing, so those with liver issues benefit from consuming beet kvass on a regular basis.
There isnโt another fermented drink that can improve health as rapidly in my personal experience.
Beet Kvass: DIY Liquid Multivitamin!
As a tonic, beet kvass is recommended first thing in the morning and after your evening meal.
Just 4 ounces or so is all you need to sip.
This highly nutritious superfood is far better than taking a multivitamin loaded with synthetic vitamins like folic acid.
Iโm sipping a morning glass of beet kvass as I type this! ย What a great way to start the day and rev up your digestion each morning!
The recipe below was adapted fromย Nourishing Traditions Cookbook.
Most people make kvass with red beets. For a slightly sweeter and less earthy flavor, try making golden beet kvass.
If you find the results a bit salty, reduce the sea salt in the recipe to your liking.
Beet Kvass Recipe
Traditional beet kvass recipe that is an unbeatable morning and evening tonic for rapidly boosting health.
Ingredients
- 1-2 beets (1 large or 2 medium) preferably organic, tops removed
- filtered water
- 2 Tbl liquid whey
- 1/2 Tbl sea salt
Instructions
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Wash beets thoroughly and slice into chunks no smaller than about 1/2 inch across. Feel free to peel the beets if desired; doing so reduces chances for mold on the ferment.
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Put beet chunks into a clean, one-quart mason jar. Add whey, sea salt, and enough filtered water to fill all but 1 inch from the top of the jar. Stir and mix well. Close the lid and leave on the kitchen counter for 1-2 days. Try to keep it away from the fruit bowl to discourage the growth of mold.
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Drink as desired and refrigerate once the fermentation period is complete. A 4 ounce glass morning and evening is recommended.
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When an inch or so of beet kvass liquid is left in the jar, refill with more filtered water, stir, and close the lid again and leave on the counter for 2 days more. Refrigerate fresh batch of beet kvass and drink as desired.
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When all the liquid is used up from the second batch, discard or compost the beets and start the process again.
Recipe Video
Recipe Notes
If the beet kvass is too salty for you, feel free to reduce the salt to 1/4 tablespoon for your next batch.ย
White fuzzy bubbles forming on the top of the liquid is normal and fine as the fermentation progresses.
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More Fermented Drink Recipes to Enjoy
How to Make Fermented Lemonade
Orangina Recipe (Fermented Orange Juice)
How to Make Kombucha
I suffer with H. Pylori. would drinking beet kvass be ok since beets have a good amount of sugar in them? And do you possibly have any suggestions on how best to treat H. Pylori…diet, supplements, detox?
If your beet kvass; become mold are you still able to use it.
I didnโt notice if anyone commented on peeling vs. not peeling the beets?
Hi Sarah, I made this day before yesterday. I used whey I poured off my sour cream and used a T of salt. This morning it was bubbling and I put it in the fridge. It has some white on top that I am not sure if it is mold or just bits from the whey? How can I tell. I did scoop what I could out and sipped a bit. Tasted like salt water. Do you have white on top of yours when done?
Hi Sarah
Dying to try this, please tell me if I can use kefir whey to make this? I’m sure I can.
Hello, Sarah~ I just stumbled upon your video (it showed up on my FB feed from your post) and decided to learn more about it. I am super excited!! I’ve been dealing with Candida issues for quite some time (and I’m only 35, but I was on multiple doses of AB’s as a child). So, I’m hoping that the Kvass will help balance my good bacteria and minimize (reduce) the Candida bacteria. We shall see. ๐ And I’m sure my liver could use a good cleaning, as well! But, my question is, why isn’t salt and whey called for during the second ferment? Is it already soaked up in the beets from the first go-’round? Hope you can offer some understanding. ๐ Thanks so much for all you do. You’re a great teacher.
Hi Sarah-
Love your blog! Thanks for all you do. I do not have access to raw milk, but the health food store in town sells vat pasturized (though not organic…). Not sure if I could make whey from that, or would I be better to use organic plain yogurt for the beet kvass?
What if the beets are a little mushy? Will it mold?