Homemade Beet Kvass

ByEmily Rider Updated
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This beet kvass recipe turns raw beets, sea salt, and water into a deep ruby-red fermented drink with an earthy, salty, tangy flavor. It ferments right in a half-gallon mason jar without whey or a separate starter.

The process is simple and mostly hands-off. Let the beets ferment at room temperature for 3–4 days, then strain the kvass and move it to the refrigerator.

If you enjoy simple ways to preserve seasonal produce at home, you may also like making Peach Preserves Without Pectin. It’s another good recipe to tuck away for preserving season.

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Why You’ll Love This Recipe

  • Only Three Basic Ingredients – Raw beets, sea salt, and water are all you need for the base recipe.
  • No Whey or Starter Needed – You absolutely can make this beet kvass without whey, sauerkraut brine, or another starter.
  • Easy to Change the Flavor – Ginger, orange, or lime are simple additions when you want something a little different from the earthy beet flavor.

Ingredients To Make This Beet Kvass

  • Raw Beets – Give beet kvass its earthy flavor and beautiful deep ruby color while providing the base for the fermentation.
  • Sea Salt – Creates the salty brine needed for fermentation and gives the finished kvass its characteristic savory flavor.
  • Filtered or Spring Water – Forms the brine with the sea salt and provides a clean, neutral base that lets the flavor of the beets come through.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Ginger Beet Kvass – Add ginger when you want a warm, slightly spicy flavor with the earthy beets.
  • Orange Beet Kvass – Orange gives the kvass a brighter citrus flavor and is a nice way to change up the basic recipe.
  • Lime Beet Kvass – Try lime when you want a sharper citrus flavor with the salty, tangy kvass.

Emily’s Recipe Tips

  • Cut the beets into small pieces – Chop your beets before adding them to the jar. I like to keep the pieces fairly similar in size, which also makes them easier to strain out later.
  • Don’t fill the jar all the way to the top – Leave about 1 inch of headspace after adding the water.
  • Keep it out of direct sunlight – Find a spot at room temperature where the jar can sit away from direct sunlight for 3–4 days.
  • Take a look at it every day – Check the surface of your kvass while it ferments. For this recipe, I skim off any white surface film that develops.

How To Make Homemade Beet Kvass

  1. Prepare the beets – Peel and chop 4–6 medium raw beets into small pieces. If you’re using organic beets, you can leave the skins on.
  2. Fill the jar – Place the chopped beets in a half-gallon mason jar, then add 2 tablespoons of high-quality sea salt.
  3. Add the water – Pour filtered or spring water over the beets, leaving about 1 inch of space at the top of the jar.
  4. Cover the jar – Cover it with a fermentation lid or a coffee filter. If you’re using a coffee filter, secure it around the jar with a rubber band.
  5. Let it ferment – Place the jar at room temperature away from direct sunlight and let the beet kvass ferment for 3–4 days.
  6. Check it daily – Take a look at the surface each day. Skim off any white surface film that develops.
  7. Strain the kvass – After 3–4 days, strain the liquid from the beets and pour the finished kvass into a clean glass jar.

Storage Suggestions

  • Refrigerator Storage – Once the beet kvass is strained, keep it in a tightly sealed glass jar in the refrigerator for up to several weeks.
  • Glass Bottles – You can also divide the finished kvass between smaller glass bottles if that’s easier for storing or serving.

Ways To Use Beet Kvass

  • Drink It Chilled – Pour the finished beet kvass into a small glass and enjoy it cold straight from the refrigerator. It has an earthy, salty, tangy flavor, so a small serving is a good place to start.
  • Add Ginger or Citrus – If you want to change up the flavor, add ginger, orange, or lime. These are the flavor variations I use with this recipe when I want something a little different from the plain beet kvass

Homemade Beet Kvass FAQs

No, you absolutely can make beet kvass without whey or a starter. For this recipe, I use raw beets, sea salt, and water and let everything ferment at room temperature for 3–4 days.

Let the beet kvass ferment for 3–4 days at room temperature and keep the jar out of direct sunlight. After that, strain out the beets, transfer the kvass to a clean glass jar, and store it in the refrigerator.

I like to peel my beets before chopping them, but if I’m using organic beets, I’ll sometimes leave the skins on. Either way, chop them into small pieces before adding them to the jar.

Beet kvass has an earthy, salty, tangy flavor.

Keep the finished beet kvass in a tightly sealed glass jar in the refrigerator for up to several weeks. You can also pour it into smaller glass bottles if that makes it easier to store and serve.

More Pantry Staples from the Cottage

  • Peach Preserves – Sweet, simple preserves are another delicious way to turn seasonal produce into a homemade pantry staple.
  • Homemade Vanilla Extract – Keep this simple homemade staple tucked in your pantry for adding rich vanilla flavor to your favorite baked goods and from-scratch recipes.
  • Homemade Poultry Seasoning – Mix up this homemade seasoning to keep in your pantry for adding savory flavor to soups, stuffing, chicken, and other cozy meals.

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Homemade Beet Kvass

Author: Emily Rider
This beet kvass recipe turns raw beets, sea salt, and water into a deep ruby-red fermented drink with an earthy, salty, tangy flavor.
Print Recipe Rate this Recipe Pin Recipe
Prep:10 minutes
Total:10 minutes
Course: beverage
Cuisine: Eastern European
Servings: 15 servings

Equipment

  • Half-gallon mason jar
  • Coffee filter or fermenting lid
  • Rubber band, if using a coffee filter
  • Cutting Board
  • Sharp knife
  • Measuring spoon
  • Fine mesh strainer
  • Tightly sealed glass jar or bottle, for storage

Ingredients

  • 4 –6 medium raw beets peeled and chopped into small pieces
  • 2 tablespoons high-quality sea salt
  • Filtered or spring water enough to fill the half-gallon jar while leaving 1 inch of headspace
  • Optional Flavor Additions
  • Fresh ginger
  • Orange
  • Lime
  • Herbs or spices as desired

Instructions

  1. Prepare the beets – Peel and chop 4–6 medium raw beets into small pieces. If you're using organic beets, you can leave the skins on.
  2. Fill the jar – Place the chopped beets in a half-gallon mason jar, then add 2 tablespoons of high-quality sea salt.
  3. Add the water – Pour filtered or spring water over the beets, leaving about 1 inch of space at the top of the jar.
  4. Cover the jar – Cover it with a fermentation lid or a coffee filter. If you're using a coffee filter, secure it around the jar with a rubber band.
  5. Let it ferment – Place the jar at room temperature away from direct sunlight and let the beet kvass ferment for 3–4 days.
  6. Check it daily – Take a look at the surface each day. Skim off any scum or white surface film that develops.
  7. Strain the kvass – After 3–4 days, strain the liquid from the beets and pour the finished kvass into a clean glass jar.

Notes

Fermentation Tip – Keep the jar at room temperature and away from direct sunlight for the full 3–4 day fermentation period. Check the surface daily as directed in the recipe.
Water and Salt – Use filtered or spring water and a high-quality sea salt. The original recipe suggests Celtic sea salt or pink Himalayan salt as options.
Second Fermentation – For a fizzier kvass, transfer the strained kvass to a tightly sealed glass bottle and leave it at room temperature for another 1–2 days before refrigerating.
Storage – Transfer the finished kvass to a tightly sealed glass jar or bottle and refrigerate for up to several weeks. The cooler temperature slows the fermentation process.

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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