Beet Kvass

A lightly fermented, mineral-rich beet tonic.

1 large or 3 small beets, or enough to fill the quart jar about 1/2 full

per batch:

  • 1/2 tsp sea salt
  • 1/2 cup whey

Clean and peel beets (or just clean them if they are newly harvested).
Cut beets into large chunks (1 + inch cubes) and place into clean glass quart jar.  Add whey, salt, and top with room temperature water.  Cover with lid and leave jar on counter at room temperature (~68-72 degrees F) for 3-5 days.   The kvass is ready when the liquid is a dark magenta, has a pleasant and slight sour taste.  The cooler the room the longer the kvass will take to make.

Pour off the liquid and keep this in the refrigerator.  Shake before drinking.  Enjoy 4 oz. of this beverage twice a day.   The batch of beets can now be re-used for a second batch of kvass.   Cut the chunks in half and put back in the jar.  Add salt and whey, and water.    Cover and repeat the counter-top ferment, and note that the second batch will generally take longer to develop a full-bodied taste than the first batch did.  Check in 3-5 days.  Drain the liquid and refrigerate it, and now the beets can be composted (or used as you wish).

And, for another recipe for beet kvass, use this link:

And another recipe for beet kvass that uses no starter culture:


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