How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2024)

Published September 19, 2019 By Gigi Mitts 2 Comments

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How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (1)

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Have you ever tried making beet kvass at home? The earthy, sour, salty, and sweet taste of this lacto-fermented healthy beverage is full of probiotics. What is more interesting is it’s ridiculously affordable and easy to brew it right on your kitchen. If you are eager to find out how to make Beet Kvass, read on to find all you need to know about it.

What is beet kvass?

Kvass made from beetroot is called beet kvass. In ancient times, people in Russia drank kvass, a traditionally made fermented tonic from rye bread or sourdough known for its numerous health properties.

The word ‘Kvass’ in Russian means “sour beverage”. Even today, it is the drink of choice of health enthusiasts on the street corners of Ukraine and Russia. Although kvass is more of a grain-based beverage, it can also be made from fruits and vegetables, with beetroot being the most popular choice.

Beet kvass benefits

Beetroot is one of the most nutritious kvass bases. Beets are a powerhouse of nutrition and a range of benefits as given below:

  • Beets Kvass possesses phytonutrients that are known for their cancer-fighting potential. Phytonutrients like sulforaphane in beetroot may raise the levels of certain enzymes in the body. These enzymes play a key role in inhibiting disease processes.
  • Being rich in probiotic properties, Beet kvass may support digestion and reduce constipation, indigestion, and bloating.
  • Beets Kvass may also prevent tumor growth. It may be effective against the cancers of breasts, pancreas, and prostate.
  • Beetroot is the best resource for detoxifying blood. Beets have the ability to bind to toxins in the body and support their elimination. It can help in the cleansing of the liver and purifying the blood.
  • Beet kvass has naturally occurring nitrates that are converted to form nitric oxide. Nitric oxide, in turn, helps to dilate the blood vessels thereby improving blood flow to the vital organs and controlling blood pressure. This property of beet kvass could be beneficial for the prevention of heart attacks and strokes.
  • Finally, beet kvass may also help to reduce inflammation. It contains betaine, a nutrient that protects body cells, proteins, and enzymes from oxidative stress caused by free radicals. This helps to keep inflammation under control and protects the healthy tissues, including the vascular system.
How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2)

Potential side effects

Beet Kvass is a virtual treasure of nutritional goodness. The only downfall of this healthy beverage is its sugar content. Beetroot contains a higher amount of sugars compared to other veggies. Hence, it is best to limit the consumption of beet kvass to not more than three servings per week, especially if you are diabetic.

How to make beet kvass

Beet kvass can be made simply with just beetroot, salt, and water. Depending on the ingredients, the surrounding environment, and the taste you prefer, the fermentation process can take about a couple of days to a week.


How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (3)

Beet Kvass Recipe

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  • Author: Gigi Mitts
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
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You can drink this Beet Kvass straight-up as your daily health tonic or use it for cooking as a replacement for vinegar. It can also work as a great option for soups and salad dressings.



  • 12 ounces of beets, cut into cubes
  • 1 to 2 teaspoons of sea salt
  • Optional flavorings: lemon, ginger, orange, and spices


  1. Scrub the beetroots and trim their nails and tops. But leave the skin intact.
  2. Cut the beets into cubes of 1/2-inch sizes. You do not have to cut them into precise sizes or shapes. Just give them enough surface area so that they can ferment faster. However, do not chop or grate the beets finely as it may cause them to ferment very rapidly resulting in alcohol production.
  3. Place the cubed beets in a clean jar.
  4. Add salt and flavorings such as ginger, orange, lemon, or spices.
  5. Add water just enough to cover the beets leaving a headspace of at least 1-inch at the top of the jar.
  6. Then, cover the jar tightly and let it stand at room temperature. You will see bubbles appearing inside the jar and the brine seeping out of the lid. Then, place a plate or bowl under the jar to catch the overflow, if any.
  7. Open the jar once daily to let some gas produced during fermentation to escape. Taste the liquid to check if the fermentation is adequate. If any scum or mold has formed at the top, skim it off.
  8. When you feel the taste is strong enough for your preferences, strain out the beet and transfer the liquid kvass to a container.
  9. You can drink it right away or store it in the refrigerator. It stays good for at least a month.


To make another batch of beet kvass, leave a small amount of brine and beets in the jar. Add a teaspoon of salt and fill with water. Follow the same process discussed earlier in the recipe until it has fermented well. You can make the next batch in a similar way until the taste of beet kvass seems too weak

  • Prep Time: 10 minutes
  • Category: Fermented drink
  • Method: Fermentation
  • Cuisine: Russian

Where to buy beet kvass

If you are pressed for time, you can buy Beet Kvass online.

Beet Kvass by Oregon Brineworks

How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (4)

OREGON BRINEWORKS Organic Beet Kvass, 12 FZ

  • Traditional, Savory Beet Kvass. 6 Bottles included (12 fl oz each)
  • Delicious. Certified organic by Oregon Tilth.
  • Billions of Probiotics per Bottle
  • Refrigerate Upon Arrival
  • Raw & Fermented

Beet kvass from Oregon Brineworks is an organic, fermented, raw, probiotic-rich beverage. It is prepared in a traditional manner to ensure the flavors of Beet Kvass are preserved. The taste is simply delicious and the nutritional content is awesome.

Each serving of this beet kvass contains just 25 calories, of which a very small amount comes from carbs and nothing from fats. This is what makes it one of the best choices of beet kvass for you to try when you are short of time to prepare it at home.


Beet kvass might be an acquired taste for most. However, those who love it praise its energizing effects and health properties enthusiastically. Like most other lacto-fermented, probiotic foods, beet kvass may promote digestion and aid intestinal health. With so many benefits, ease of preparation, and unique taste, Beet Kvass is definitely worth a try!

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How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2024)


How to make beetroot kvass at home? ›

  1. Clean and trim the beets: Scrub the beets. ...
  2. Dice the beets: Cut the beets into 1/2-inch cubes. ...
  3. Place the beets in the jar: Place the beets in a very clean jar.
  4. Add salt: Add salt to the jar. ...
  5. Add water: Cover the beets with water, leaving at least 1-inch of headspace at the top of the jar.

What probiotics are in beet kvass? ›

Organic Bio-Beet Kvass has been tested Lab tested positive for seven strains of hardy probiotics that will survive the journey through your digestive system:
  • Lactobacillus Plantarum.
  • Lactobacillus Brevis.
  • Lactobacillus Buchneri.
  • Lactobacillus Paracasei.
  • Lactococcus Lactis.
  • Pediococcus Pentosaccus.
  • Leuconostoc Mesenteroides.

How long does it take for kvass to ferment? ›

Ferment for around 8 to 12 hours, until you see some bubbling going on, then strain the liquid into a bottle or into recycled soda bottles if you want carbonation. Check the pressure and place the bottles in the refrigerator when ready. Drink within a couple of weeks.

Can you eat the beets after making kvass? ›

We like to brighten the flavor with a few slices of ginger, and a squeeze of lemon or a sprig of mint are nice additions too. Once the mixture has fermented for anywhere from 3-14 days, you can remove the beets and eat them in salads, but the liquid that is left behind is the real treasure.

How to make your own fermented vegetables? ›

How to ferment vegetables
  1. Begin by thoroughly sterilising your chosen jar. Wash it with warm soapy water and dry it well. ...
  2. Prep your vegetables. ...
  3. Make a brine. ...
  4. Add your veg to the jar. ...
  5. Pour over the brine. ...
  6. Leave to ferment at room temperature. ...
  7. Pop it in the fridge to finish fermentation.
Apr 7, 2022

How often should you drink kvass? ›

This is a very powerful drink so treat it with respect. Start with a tablespoon and build it up slowly to a cup or more a day. If you only take one probiotic drink then make sure it is beet kvass.

Is kombucha and kvass the same? ›

If you've tried any type of fermented beverage in the past, like kombucha, you'll probably be familiar with the vinegary and slightly acidic taste. Another reason why we love kvass is that it's low in sugar and doesn't contain any sweeteners, unlike many other fermented beverages, like kombucha.

Is beetroot good for gut bacteria? ›

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

Does beet kvass need to be refrigerated? ›

While this isn't necessarily a bad thing, at some point, the flavor and crunchiness will be affected. Kvass should always be refrigerated.

How much beet kvass should I drink a day? ›

Most of the Kvas is liquid and can be taken by tea or table spoonfuls or added to soups or smoothies. Start with small amounts and slowly increase your intake until you can drink 1/4 to 1/2 glass of Kvas a day.

How do you know when beet kvass is done? ›

I recommend tasting a little bit every day, beginning on day 3. You will know your beet kvass is done when it has changed flavor, smells different than when it started (deeper, more earthy), and has an effervescent tang to it.

Can kvass go bad? ›

The shelf-life of kvass is around 4-8 weeks from the moment you receive your order. Always remember that Quas can only be stored in the fridge. This is a relatively short shelf-life compared to other soft drinks or non-alcoholic beers.

Why does my stomach hurt after drinking beet juice? ›

This is because the fructose FODMAPs found in beets may not be properly absorbed as gut bacteria ferments the sugars. This can lead to cramps, bloating, abdominal pain, diarrhea or constipation, or gas and fluid in the bowel.

Why is my beet kvass slimy? ›

Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn't very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out.

What is the starter for beet kvass? ›

Beet kvass is very easy to make, especially if you have a starter brine from another lactic-acid-bacteria-based food fermentation. Sauerkraut juice, kimchi juice, kefir whey, and fermented pickle juice can all be used to jumpstart kvass fermentation and can turn the typical one-week ferment into just a few days.

How healthy is beet kvass? ›

Beet kvass, as a fermented drink, is also teeming with beneficial bacteria that help protect the gut and produce important enzymes that aid digestion. Due to its many benefits, beet kvass has made a huge difference for many people suffering from mild to moderate gastrointestinal discomfort.

Is beet juice the same as beet kvass? ›

Unlike beet juice, beet kvass has very few calories and has the added benefit of fermentation which means it's got the good bacteria that makes your belly happy. Lots of stuff I've read also suggests it helps counteract some of the non-healthy drinks I also enjoy.

Is it legal to drink kvass? ›

“Is Kvass considered alcoholic under US law?” Kvass can have as much as 1 percent ABV. Each state has its own laws so that might count is one state but not in another state. The most common rule in US states is 1 percent ABV and down don't count as alcoholic beverages.

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