Beet Kvass

Beet Kvass is a liver tonic. Anyone can make this simple fermented drink! It requires only a few ingredients, and only a few minutes to “put up.”

Want to learn how? Good!

But first, some definitions:

• Kvass: beverage

• “Put up” a ferment: combine ingredients and set it aside to let it ferment

• Sea Salt: unrefined salt, salt that is the same way it was found in nature

  • contains many trace minerals, depending on which type it is

  • Celtic Sea Salt, Real Salt, Himalayan Salt, others

  • most fermenting enthusiasts prefer Himalayan for fermenting (it’s a taste thing)

• Shoulder of the jar: the area of a jar where the jar narrows to become the mouth

Ingredients & Supplies to make beet kvass

• 1/2 gallon glass mason jar

• 1 medium-large beet

• 2 TBS sea salt

• cold, filtered water

Directions to Make Your Own Beet Kvass

Cut the beet into 1-2 inch cubes. Do not cut too small or shred the beet! Too much surface area and the beets will ferment too fast and create alcohol!

You do not need to peel the beets, just wash fairly well and cut off the top. A little organic dirt will add minerals and soil bacterium.

Place the cut beet in the mason jar. The beets should fill the jar about 1/4-1/3 of the way

Add salt to the jar. 2 TBS is the traditional amount when whey is not added.

Fill the jar up to the shoulder with cold, filtered water.

Seal the jar with a metal lid and ring, closing tightly.

Gently tip and swirl the jar to help the salt dissolve.

Set on the counter for 3-5 days, until the kvass is a rich purple color.

Move to the fridge (the beets stay in the liquid)

Consume daily!

You can use the beets for two batches

• when the liquid is almost gone (about a pint left) then refill with water and salt

• set on the counter for another 3-5 days

• when the liquid is gone the second time, discard the beets and start fresh

Tips and Tricks for beet kvass

• My beets are floating!

  • It’s okay if the beets are floating-they often do, but will eventually sink. You don’t need a weight for this ferment.

• How much salt?????

  • The amount of salt largely depends on you–your taste, and your climate.

  • The salt is there to inhibit bad bacteria growth until the good bacteria are strong enough.

  • Beet kvass doesn’t seem to go bad often, especially in the dry climate of Colorado.

  • I use about 2 TBS salt and no whey, with no problem. No whey! Ha ha ha, get it?

  • People like their kvass with more or less salt, so see how it tastes best to you.

• I have a white film on the top and/or the bottom of my kvass.

  • DON’T start over!

  • This is merely the hard working lactobacillus bacterium thriving!

  • You can shake or stir in the white film, or skim it off, if you prefer.

• I have blue or black, or another color of mold!

  • This is NOT okay. If you find this, throw it out and start over!

• How much do I take each day?

  • It is generally recommended that you take up to 4 ounces 2x/day.

  • As with all ferments, it is important to START SLOW and increase gradually.

  • It’s best to take this on an empty stomach, like first thing in the morning.

Love beets?!?!?!?

Can’t get enough of them?!?!?

Check out our other beet recipes! Simple Roasted Beets & Warm Roasted Vegetable Salad

Happy fermenting!

Onward