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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
What is liquid whey and where do I purchase it? Thanks so much!!
You can’t purchase liquid whey. You have to make it either from clabbered raw milk or yogurt. https://www.thehealthyhomeeconomist.com/video-liquid-whey-and-cream-cheese/
How could I make this without using whey since I am dairy free? I think this would be very good for me to use. Thank you!
Here are methods to consider. https://www.thehealthyhomeeconomist.com/dairy-free-fermentation-no-whey/
I made some today for the first time!! You are a great teacher, Thank you!
Hi Sarah! Can you consume the beets after the fermentation process? I happen to love them and was just wondering if it would have some kind of detrimental affect if I ate them after fermentation.
Thanks!!
You can eat them, but they are flavorless after the second batch is complete.
I am wondering what your thoughts are on bread kvass made with homemade sourdough rye bread? I am also wondering if you might know if, like kombucha and caffeine, does some of the gluten get eaten up durimg fermentation?
I enjoy adding ginger to my beet kvass.
Hi, I have multiple sensitivities and allergies both, and I can’t do any dairy. So, of course, I have no liquid whey. I do however, make kombucha. Can I use it in this recipe?
I also have a problem with pills getting stuck, so I’ve been looking for something like this. (A liquid) If kombucha wouldn’t work, is there anything that would?
How interesting that the comments from 2010 are so similar to the issues today.
Thanks for your help,
Sharon McClain
Sarah. I have always made Beet Kavas according to the recipe given by Russ Silver in his fermentation DVD series. I have always used vinegar instead of whey. Have you ever tried, or have knowledge of someone who has, to make this with other vegetables or fruits using this very basic recipe? I realize a person may need to play with the resulting flavors a bit.
Just to mess around last fall I tried making beet kvass with homemade kombucha instead of whey and most of the salt (not added sugar/ sweetener)….it turned out sweet instead of salty. It was quite tasty actually. I’ve heard you can add some raspberries with the beets. I like to add ginger. Honey fermented cranberries are fruity-tasty but not kvass.