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Healthy Home Economist / Archives / Videos / How to Make Beet Kvass (Recipe + Video)

How to Make Beet Kvass (Recipe + Video)

by Sarah Pope / Affiliate Links โœ”

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Table of Contents[Hide][Show]
  • Beet Kvass: DIY Liquid Multivitamin!
  • Beet Kvass Recipe+−
    • Ingredients
    • Instructions
    • Recipe Video
    • Recipe Notes

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!

glass mug of homemade beet kvass with a paper straw

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 isnโ€™t 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.

Iโ€™m 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.

How to Make Beet Kvass (Recipe + Video How-to)
4.5 from 12 votes
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Beet Kvass Recipe

Traditional beet kvass recipe that is an unbeatable morning and evening tonic for rapidly boosting health.

Course Drinks
Cuisine Russian
Keyword traditional
Prep Time 10 minutes
Fermentation time 2 days
Servings 1 quart
Calories 10 kcal
Author Sarah Pope

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

  1. 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.

  2. 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.

  3. Drink as desired and refrigerate once the fermentation period is complete. A 4 ounce glass morning and evening is recommended.

  4. 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.

  5. 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.

ย 

Nutrition Facts
Beet Kvass Recipe
Amount Per Serving (2 ounces)
Calories 10
% Daily Value*
Sodium 300mg13%
Potassium 60mg2%
Carbohydrates 2g1%
Sugar 1g1%
* Percent Daily Values are based on a 2000 calorie diet.

More Fermented Drink Recipes to Enjoy

How to Make Fermented Lemonade
Orangina Recipe (Fermented Orange Juice)
How to Make Kombucha

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Category: Fermented Beverages, Fermented Beverages Videos, Immune support, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.ย Read More

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