Beet Kvass Recipe
How to make beet kvass, an Eastern European probiotic drink made with beets, sea salt, and water. Full of healthy probiotics from lacto-fermentation, beet kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy, and salty.
How to Make the Best Beet Kvass
Beet kvass is a traditional Eastern European fermented beverage that has been enjoyed for centuries, particularly in Ukraine and Russia. This ruby-colored probiotic drink is incredibly simple to make—just beets, salt, and water—yet it delivers a complex flavor profile that’s earthy, slightly sweet, tangy, and pleasantly salty. The lacto-fermentation process creates beneficial probiotics that support gut health and immunity.
What makes beet kvass special is its simplicity. Unlike other fermented beverages that require precise temperatures or special equipment, kvass practically makes itself. The natural bacteria on the beet skins do all the work, transforming simple ingredients into a living, probiotic-rich tonic. With just 15 minutes of hands-on time, you can set up a batch and let nature take its course over the next week or two.
Many people drink beet kvass as a daily health tonic, enjoying a small glass each morning on an empty stomach. The deep red color comes from betalains, powerful antioxidants found in beets. Whether you’re new to fermented foods or a seasoned fermenter, beet kvass is an excellent addition to your probiotic repertoire—and a beautiful one at that.
Beet Kvass
How to make beet kvass, an Eastern European probiotic drink made with beets, sea salt, and water. Full of healthy probiotics from lacto-fermentation, beet kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy, and salty.
Ingredients
Beet Kvass
Instructions
Prepare the Beets
- Rinse and slice the beets into ¼-inch thick rounds, then dice them, leaving the skin on. You want the bacteria from the skin, so don't peel them.
- Get a clean, 1-quart mason jar. If adding any whole spices, add these to the jar first, then add garlic, onion, or dill if using. Add all the beets over the top.
Make the Brine
- If adding whey, kraut brine, or pickle brine, add this to the jar now.
- Mix 3 cups of water with 1 tablespoon of fine sea salt. Pour this into the jar, leaving an inch of headroom at the top. If you need more brine, the ratio is 1 heaping teaspoon of salt per 1 cup of water.
Ferment
- Cover with a loose-fitting lid. Place in a bowl or baking dish to collect any overflow (a sign of fermentation).
- Place the jar in a cool, dark place; 60°F-70°F is ideal. Check every couple days, removing any floaters. If you added whey or brine, you should see some action within 2-3 days. If not, it can take 1-2 weeks before you notice slight bubbling.
- The longer it ferments, the more tangy it will taste. For an even tangier flavor, continue fermenting for 1-2 more weeks. Once happy with the flavor, refrigerate.
Storage and Serving
- Either strain or leave beets in—it will continue to ferment in the fridge at a slower rate, developing more depth of flavor.
- If you notice any white foam on top of your kvass, it is most likely kahm yeast and harmless. Skim it off with a spoon and toss. If you see mold, discard the batch.
- Store in the fridge, strain into a cup, and drink a few ounces daily. Yes, you can eat the beets!
Notes
- Use filtered water, as tap water may have too much chlorine and inhibit fermentation.
- The salt kills harmful bacteria but allows the healthy lactobacilli to flourish.
- Adding whey or fermented brine speeds up the process significantly—you'll see action within 2-3 days instead of 1-2 weeks.
- You can also use ¼ cup of a previous batch of kvass or store-bought kvass as a starter.
