Beet Kvass Recipe

Dive into the vibrant world of fermented goodness with this Beet Kvass recipe! This slightly tart and salty beverage is not only incredibly delicious but also boasts a wealth of health benefits. Packed with probiotics and nutrients, it supports healthy blood and liver function. Learn how to craft this traditional lacto-fermented drink using simple ingredients and techniques, avoiding common pitfalls (like using overly salty commercial whey!). This recipe yields approximately 12 cups (24 - 4oz servings) and takes just 3 days of fermentation time. Plus, learn a bonus tip to create a delicious beet vinaigrette from the leftover kvass!

Prep Time 15 mins

Cook Time 4320 mins

Calories 2.8 kcal

Protein 0g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Beet Kvass

2 pounds organic beets
2 tablespoons homemade whey (see separate recipe)
Sea Salt
1 gallon filtered water (0.75 gallons for second batch)

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How to Make Beet Kvass

Scrub 2 pounds of organic beets thoroughly and chop them into 1-inch chunks.
Add the chopped beets, 1 gallon of filtered water, 2 tablespoons of homemade whey (see my recipe for details!), and 1 teaspoon of sea salt to a clean, 1-gallon glass jar. (For the second batch, use the reserved beet kvass and reduce water to 0.75 gallons.)
Stir the mixture well to combine.
Cover the jar with a lid, leaving it slightly loose to allow gas to escape during fermentation.
Place the jar in a shaded area with an average temperature of 78°F (26°C) for 72 hours (3 days).
After 72 hours, carefully skim off any excess lacto-ferment from the top using a clean spoon, or stir it in – your choice!
Refrigerate the kvass to slow down fermentation. Drink at your leisure! Serve chilled.
Reserve approximately 1 cup of the finished kvass and a few beet chunks at room temperature for 7 days to create a delicious beet vinaigrette. (Note: I haven't tried this yet, but it sounds promising!)