Beet Kvass

Beet Kvass Drink with fresh beets

Use organic beets, natural sea salt, and (preferably) filtered or spring water to make this beneficial and delicious tonic. Beet Kvass is ridiculously easy and cheap to make at home.

  • Author: The Peasant's Daughter
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 Gallon
  • Category: Fermented Foods
  • Method: Fermentation
  • Cuisine: Eastern Europe


  •  Filtered or Spring Water
  •  1 - 1 1/2 tablespoons of natural fine sea salt
  •  4 - 6 Organic Beets (per 1 Gallon of Water)
  •  1 Apple, chopped
  •  2 inch piece of Ginger, roughly chopped
  •  1 Gallon Jar (or smaller jars adding up to 1 Gallon or whatever quantity you're making)


  1.  Wash your beets. Dislodge any dirt, but do not scrub, peel, or remove the skin. Chop the beets into medium-sized chunks.
  2.  Chop the apple into small pieces, skin and core included.
  3.  Peel the ginger and roughly chop or slice.
  4.  Add the beets, apple, ginger and salt into your jar (or jars).
  5.  Pour water over the fruits and veggies up to 1/2 inch below lid.
  6.  Affix your lid and store this concoction out of direct sunlight in a cool, dry place like your pantry or kitchen cupboard.
  7.  Fermentation will take place over the next week to week-and-a-half. Taste your Beet Kvass after 1 week. You can strain the Kvass if you wish, or leave as is. If you choose to strain it, save the large beet chunks and add them back. They will sink to the bottom.
  8.  Keep stored in the fridge.


Beet Kvass is the basis for many soups as well. If you have whey, you can add a half cup and follow the rest of the directions exactly the same.

Keywords: beet kvass, fermenting