Beet Kvass

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  • Total Time: 1-3 weeks, 0 hrs 20 mins
  • Hands-on Time: 20 mins
  • Makes: 1-2 servings

This Beet Kvass recipe makes a great fermented beverage that can also be used as the base for a soup, smoothie or salad dressing. As an added bonus you get pickled beets!



    1. Into canning jar, add salt and one cup water; agitate until salt is dissolved. Add ginger (optional).

    2. Add beets to canning jar. Add water to two inches below mouth of jar.

    3. Close lid; leave at room temperature.

    4. Once a day for first several days, open lid just enough to break the seal, then re-close.

    5. After 1 to 3 weeks, strain, then drink or refrigerate the beet kvass. You can eat the fermented beets too as is, blended or juiced.

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