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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.
ย
More Fermented Drink Recipes to Enjoy
How to Make Fermented Lemonade
Orangina Recipe (Fermented Orange Juice)
How to Make Kombucha
The beets are raw correct? Some recipes I see they are cooked and some raw.
thanks, Kristy
Hi Sarah,
Here from the Netherlands a very grateful visitor of your site!
I made the Kvass for the second time, and I like the taste a lot,
but now mine became ‘slimy’, thick, like cold bone broth.
I read through all the questions above, but this one didn’t appear in it, (or I didn’t understand the specific words used for it).
My question is of course: Is it still safe to drink? ๐
Possibly you won’t have an occasion to answer, but I thought I just ask it and I take advantage to let you know.. how thankful I am for everything on your site: it is of a big importance for me:
the information and your positivity! THANK YOU ๐
If I dont have time to make your Kvass, are the beet juices in the organic stores (CO-OP in Santa Monica) worth a try ? Would I get some benefit from these beet juices?
These juices are expensive (6 bucks) and I know sitting in a jar may loose the nutritional value. Awesome site btw …. Achim
I was wondering what kind of lid to use. Would you want to use a breathable lid like when sprouting or close the lid tight?
Hi, I made beet kvass 3 or 4 weeks ago for my first time. I let it sit on the counter for a few days and it wasn’t really fizzing. There was a very small amount of fizz on the top. I put it in the fridge after those few days and it has been there since. Is it still safe to drink? I tasted a little last week and it was still super salty even after a couple weeks so I put it back in the fridge. Does this stuff eventually spoil in the fridge, especially after opening it once? I’ll admit I’m afraid to drink it now since it’s been so long!
I am currently brewing my kvass, but I’m so confused about how long to ferment. I planned to ferment for a day or two according to you and NT, but everyone I speak with and most recipes online say to ferment for 1-3 weeks. I looked for the tiny line of white bubbles as advised by you in the comments and I started seeing those within 24 hours but then left the kvass as an experienced friend convinced me to wait a couple weeks….is there any explanation to the stages of what’s going on in my kvass from day to day so that I will know when is the most beneficial time to start drinking it?
Hi! I made my Beet Kvass without whey and used about 1 t salt in a quart sized mason jar with 2 diced beets and let it ferment for about 2 weeks. I opened the jar and it was very fizzy. I strained the juice and put it in the fridge. I hear everyone say it is really salty, and mine isn’t salty at all – in fact its really sweet. Does it sound like I did everything correctly? Thanks!
Paige, was it kind of cool in your house when you had your beets fermenting for the 2 weeks or was it on the warm side? Just curious – wondering if the house was cooler if that allowed the ferment to go slower and make a less salty result. ๐
I really like the kvass. Thank you. But can you use the beets after making the drink?
I just made beet Kavass but there was mold on the top. Should I start over?
Sorry, I had a hard time hearing one line in the video. Did you say you CAN or CAN’T start drinking it right away after refrigerating? Thanks for posting – makes it seem totally doable!!!
You CAN ๐