How to Make Beet Kvass (Recipe + Video How-to)Updated: July 30, 2018 Fermented Beverages, Fermented Beverages, Immune support, Videos
There isn’t another fermented drink that can improve health as rapidly as beet kvass.
How Much Beet Kvass to Drink
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.
I’m sipping a morning glass of beet kvass as I type this! What a great way to start the day and rev up your digestion each morning!
How to Make Beet Kvass
The recipe below was adapted from Nourishing Traditions Cookbook.
You may make it with red or golden beets. Some people find it too salty. If so, feel free to reduce the 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.
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.
Put beet chunks into a clean, 1 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.
Drink as desired and refrigerate once the fermentation period is complete. 4 ounces morning and evening is recommended.
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.
When all the liquid is used up from the second batch, discard the beets and start the process again.
If the beet kvass is too salty for you, feel free to reduce the salt to 1/4 tablespoon for your next batch.
White fuzzy bubbles forming on the top of the liquid is normal and fine as the fermentation progresses.
Beet Kvass Demonstration Video
More Fermented Drink Recipes to Enjoy
Sarah, The Healthy Home Economist
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.