How to make beet kvass (2024)

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Beet WHAT? I know, I know. I thought the same thing when I first learned about beet kvass.

What a strange name!

And why would anyone want to make such a drink?

I know a lot of people don’t, but I personally LOVE beets! Growing them is one of my favorite things and I love eating them.

I’m definitely in the “Love Beets” camp.

If you’re in the “Hate Beets” camp, then this may or may not be the right recipe for you.

But to each their own.

One reason why I love to grow beets is because they are SO EASY! All I do is plant the seeds, wait for them to sprout, thin them a bit and then let them grow. When they’re ready, I just pop them out of the ground and eat them.

Plus growing them helps me save a lot at the grocery store.

Have you seen the price of organic beets lately!? Yikes!

I try to focus my growing efforts on things that either taste better homegrown or cost a lot of money at the store.

When I harvest my beets, I like to store them in my fridge in a plastic bag. When I grow WAY too many, making beet kvass is one of my favorite things.

It’s a wonderful way to use up my harvest and make a healthy tonic at the same time!

So, as strange as it sounds, beet kvass is becoming a yearly (and sometimes more than yearly) staple at our house.

What is beet Kvass? And why would you want to make it?

Beet Kvass is a salty fermented drink made from culturing beets in a salty brine, typically for a week or two.

It tastes similar to sauerkraut or pickle juice but is a deep red color (assuming you’re using red beets of course) and tastes like salty beets but with a deep fermented flavor.

Beet Kvass is thought to have originated in Ukraine but some sources claim it originated in Poland or Russia. It is full of healthy, gut healing and immune boosting probiotics and many people drink it to improve their health.

Traditionally, beet kvass has been used to support immune function, cleanse the blood, combat fatigue, and is especially good for those suffering from constipation or sluggish liver.**

Here are some reasons why you might want to make it:

• As a health tonic. As I mentioned above, many people drink beet kvass to improve their health including their immune system.
• To get more probiotics into your diet. Even a small amount of beet kvass or sauerkraut juice contains loads of live probiotics, vitamins and other nutrients. The amount will obviously vary in a homemade ferment from batch to batch, but you’ll definitely get the benefits.
• To use up homegrown beets. If you have an abundance of beets, making beet kvass is a great way to use them up!
• It’s cheaper than buying it. If you can find beet kvass with live cultures in a health food store or online, it is going to be SUPER expensive. Making it yourself at home costs much less especially if you grow the beets yourself.
• To learn a new skill. Fermenting is definitely a traditional way of preparing food and learning this skill is exciting. Check out my post about fermenting foods to learn more!

3 simple ingredients

Making beet kvass is very simple, is very hands off, and requires very little equipment or ingredients. In fact, it only requires 3 ingredients.

1. Beets
2. Water
3. Salt

Note: If you’d like to speed up the fermentation process, you can also add a bit of whey (the clear liquid that can be strained from plain yogurt) or a splash of brine from sauerkraut or pickles (the live, active kind in the refrigerated section such as Bubbies brand).

Adding a bit of “starter” culture in this manner will make the fermentation process shorter, but it will also ensure that you have the correct microbes in your liquid.

This step is not necessary, but it definitely helps!

How to make beet kvass

Step 1 – Decide if you’re going to peel your beets or not. I’ve heard different opinions about peeling the beets. The idea is that there is good bacteria on the peels. My thoughts are that if you’re going to leave the peel on, be sure they are washed very, VERY well. Beets are very hard to get all of the dirt off so I tend to peel mine (although I didn’t in these pictures!) especially if I’m adding a splash of starter to jump start the bacteria in the jar. I recommend using organic beets if at all possible.

Step 2 – Dice your beets in large chunks and place in the container you’re using for your beet kvass. I like to use a Mason jar or a Fido jar.

Step 3 – Fill your jar ⅓ to ½ full of beets. (Do you like the color of my hands in the photo? Maybe I should have worn gloves!!)

Step 4 – Mix your brine to a 2-3% ratio. The explanation for how to do this is in this well written article that I use as a reference whenever I ferment anything. DO NOT skimp on the salt! The salt is what creates the correct environment for the bacteria we want. Under-salting will increase the risk of mold.

Step 5 – Fill your jar with the brine and stir or shake (with a lid on!) briefly

Step 6 – Add the lid of your choice. Using a fermenting lid will create an environment less likely to create mold. I recommend the pickle pipes lids! Obviously I didn’t use a fermenting lid here, but they definitely increase your chances of success. I highly recommend using one if you can! Place your jar in a “catch” container or on a plate to catch any overflows that may happen.

Step 7 – Let sit for the desired amount of time. I prefer 1-2 weeks. If any beets are floating, weigh them down with a fermenting weight to keep them under the brine. 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. When it reaches your preferred doneness, place it in the fridge to slow the fermentation process.

As always, watch for signs that your ferment has gone bad. I reference them in my “how to ferment foods” post, but as a reminder if your beet kvass smells really unusual, has odd colors, or gets slimy or viscous, it has gone bad and you need to toss it and start over. A touch of white foam on top is normal, but black or fuzzy scum is not.

Add flavorings (optional)

• fresh dill or other herbs.
• pickling spices or other flavorful seeds (fennel seed, dill seed, peppercorns, caraway, mustard, etc.)
• sliced onion or garlic
• fresh sliced ginger or turmeric root
• Hot peppers or cayenne for a spicy kick

How to drink beet kvass

The most common way to drink beet kvass is straight. It’s recommended to drink around 2 ounces per day.

Pour it in a shot glass and down it!

If that’s too much for you or you are a chicken (like I am), you can dilute it with water. Add your 2 ounces of beet kvass to 6 ounces of water to create a more mild drink.

You can also add it to other yummy drinks you are having:

• Smoothies
• Juice
• Lemonade
• Etc.

Experiment and see what works best for you!

You’ll probably find yourself craving your daily beet kvass as your body and gut microbes adjust.

Oh, and before you ask about whether you can eat the beets in the jar or not, here’s my thoughts on that. I say go for it if you want to! They are no different than the sauerkraut or fermented pickles that we eat, right? So eat them if you want to, don’t if you don’t. 🙂

Well, there you go. Everything you ever needed or wanted to know about making beet kvass!

Let me know in the comments if you try this! Have you had beet kvass before? If so, what did you think?

Happy fermenting,

P.S. My sister and I recorded a podcast about fermenting and talk about beet kvass during it. Check out the podcast episode here.

**Disclaimer: The information in this video or this post should not be considered medical advice. We are not licensed medical professionals. We are simply sharing our own personal experiences and opinions. Please do your own research and consult with a medical professional before beginning any alternative treatments. The things we discuss in our videos or on our website are not intended to diagnose, treat, cure or prevent any illness or disease.