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beet kvass

Beet kvass is a bit earthy, salty. slightly effervescent and it has superpowers.  Real superpowers.  It can cut a sugar craving on the spot.  No joke.  It is also a potent cleansing tonic and with its rich color, is loaded with antioxidants.  Beets are rich in betacyanins, antioxidants that seem to help mitigate inflammatory states.   With the fermentation process of making kvass, the already nutritional powerhouses become even more powerful with an increased level of enzymes, B vitamins and the introduction of beneficial bacteria.

Beet kvass can be used as a digestive aid, particularly when trying to support appropriate fat digestion and a healthy gallbladder.  It is also beneficial in supporting the body’s natural detoxification process.  Beet kvass helps to thin the bile and keep it moving.  Bile is a main passageway for our body to remove toxins, we always want our bile moving!  I also find it immensely helpful when trying to cut sugar cravings.  Used as an after-dinner tonic, it will remove your desire for a sweet treat.  A glass of beet kvass a day may support regularity, alkalize the blood and cleanse the liver, and is an all around wonderful, gentle tonic.

To make beet kvass is very simple and takes just a few minutes to prepare and then time to let it sit and do its magic.  I prefer to use a culture starter with my kvass, but you may also just use sea salt.  You will need to increase the amount of salt if you choose not to use a culture starter.


1.5 L fermentation jar

2-3 medium beets, peeled and chopped into 1in chunks

1-2 t sea salt

½ packet culture starter (like this one)


  1. Place beets in your fermentation jar. chopped beets
  2. Place sea salt and culture starter in fermentation jar and fill with filtered water. ready to culture
  3. Gently mix all ingredients until salt and culture starter are dissolved._IGP4256
  4. Place in dark cupboard for 2-3 days.  As the kvass cultures you should see little bubbles forming at the top within the first 24 hours.
  5. Move to the refrigerator and allow to mature for one week.  The more time passes, the darker and richer in color the kvass should become and thicker.   At the end of the week you may decant the kvass and make a second batch with the same beets.  2 for 1!


I often just make beet kvass plain, but occasionally I love to incorporate chunks of ginger, lemon rind, cinnamon sticks or clove to bring a new depth to the kvass.




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