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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
Thanks for this video! I visited my naturopath earlier this week about some digestive issues and he said I have a congested liver. He gave me milk thistle and I’m taking large doses of that for three weeks, but I’ve been looking for foods that I can eat/avoid to help with the detox process. I looked through the Tonics section of “Nourishing Traditions” and saw that beet kvass is highly beneficial for the liver. I then remembered that you had a video of making the kvass. Even though I have access to the recipe, it’s so much more helpful to see it done, so THANKS! I appreciate it!
Hi Sarah,
Wonderful video! I made beet kvass once before and I shredded the beets. It fermented way to fast. The next time, I made the large cuts as you suggested. I left it on the counter 2 days. It tastes wonderful! One of the previous comments mentioned that her batch was salty. Do you think this might be because it didn’t ferment long enough? Maybe a continued fermentation in the fridge will help make it more palatable in a week or two.
Thanks so much for all you do.
Love,
Mary
Hi Sara, you want to use plain yogurt instead of whey. How much yogurt do I use to make 1 quart of this drink? Thank you so much.
Sorry I meant to say “I want to use plain yogurt….” not “you..”
To stick with when beets are in season. Would it be ok to make a large batch and freeze it down into cubes? Or would it loose some of the probiotics. (Should I just leave it in the basement like Julie said above)
Hi Sarah,
I’ve made Kvass for the first time with 1-1/2tsp whey, milk kefir whey, and I’m wondering if it’s OK and makes any difference. It has nice little bubbles around and looks perfectly fine. I’m not going for a second fermentation so I would like to know if we can it the beets?
Thanks.!
I made kvass last November. After a few days on the counter (cold New England kitchen) I put the kvass in the basement and didn’t intend to, but completely forgot about the kvass. This morning I saw it and thought “oh boy, it’s gone bad I’m sure”. But, there was no mold on top, no foul smell. I poured out a glass and drank it. It was wonderful. Somewhat salty, and it had a nice zing to it–almost like seltzer water! I had about 3 small glasses already today. I should be moderate though because it is powerful stuff.
So, did you end up making beet booze?
Whey not whether
Hi, Sarah. I just love you website, its so informative and has helped me so much. Today I made the beet kvass and I used 1/4 of a cup of whether instead of 1/8 for the quart jar. I was wondering if it mattered? Also about 3 months ago I made the sauerkraut and I was wondering if on the top of the kraut it has a white sort of crust on it is it ok that way or should I remake it?
Please let me know. Thanks Amy
Sarah,
I’ve been trying to stick to eating local and in-season vegetables and fruits. Do you eat beets year-round? Here in South Texas, they are just out of season, so I was hesitant to buy another bunch of beets for another batch of beet kvass. What do you think?
(Thank you for answering my questions! Your blog has been extremely helpful and informative to me and my family.)
Caitlin
Hi Caitlin, I do make beet kvass year round. Of course, it is ideal to make it when the beets are in season.
I must have left the kvass on the counter too long (and it was covered tightly with a lid) and it developed a few spots of white mold on the top. Is it ruined? Do I have to throw it out, or can I skim off the mold and drink the kvass? Thanks!
Skim it off – I’ve done this before and it is fine.