We’re thrilled to share our beet kvass recipe with you! This lacto-fermented drink has become a staple in our kitchen over the years, and we’re excited for you to try it too.

The earthy, slightly sweet flavor of raw beets combined with the tanginess from fermentation creates an acquired taste that’s both unique and refreshing.

Plus, it’s packed with good bacteria and other nutrients that are fantastic for your gut health, giving you a natural energy boost throughout the day.

We’ve had so much fun experimenting with different variations—sometimes adding a bit of ginger for zing, or using golden beets to create a beautiful array of colors. It’s a delicious way to get creative in the kitchen and try something new!

Why You Will Love This Recipe

What is Beet Kvass?

Beet Kvass is a traditional Eastern European drink made by fermenting raw beets in salt water. This Russian probiotic drink is tangy, slightly earthy, and an acquired taste for many. Often referred to as the “blood of the earth,” Beet Kvass is loaded with good bacteria that support digestion and overall health.

How Long Does It Take to Ferment?

Typically, Beet Kvass takes about 3-4 days to ferment at room temperature in a large glass jar. The time can vary depending on the temperature and the size of the beet pieces. The longer it ferments, the stronger and more tangy the flavor becomes.

Can I Use Tap Water?

It’s best to use filtered water or spring water for making Beet Kvass. Regular tap water often contains chlorine and other chemicals that can interfere with the fermentation of beet kvass. If you must use tap water, let it sit for 24 hours to allow the chlorine to evaporate, or use a reverse osmosis filter.

Is Beet Kvass Alcoholic?

Beet Kvass contains a minimal amount of alcohol, similar to other lacto-fermented drinks like ginger ale or kombucha. The alcohol content is very low, making it safe for most people, including those who are sensitive to alcohol.

How Do I Know If My Kvass Has Gone Bad?

If your kvass has an off smell, a slimy texture, or visible mold that isn’t Kahm yeast, it’s best to discard it. Proper sanitation of your jars and utensils is the only thing that can prevent contamination. If in doubt, start a second batch to ensure safety.

Tips On How To Make Fermented Beet Kvass

• Use Organic Beets: Raw beets are the star of this recipe. If possible, buy organic at your local health food store or farmers market to avoid pesticides. If they’re organic, you can leave the skin on, which adds extra nutrients and flavor.
• Choose the Right Salt: Opt for high-quality sea salt, like Celtic Sea Salt or Pink Himalayan Salt. Using less salt is key to a balanced flavor while still promoting good fermentation.
• Avoid Metal Utensils: Use wooden or plastic utensils when working with your kvass. Metal can react with the salt, affecting the fermentation of beet kvass.
• Keep it at Room Temperature: Store your kvass at room temperature, away from direct sunlight, in a large jar or fermenting jar. The ideal environment helps the beet kvass ferments properly.
• Skim Off Kahm Yeast: If you notice a white film on top of the liquid, it’s likely Kahm yeast. Skim it off regularly to prevent it from affecting the taste.

FAQ

What is Beet Kvass?

Beet Kvass is a fermented drink made from beets, water, and salt. It’s a traditional Russian drink that has become popular worldwide due to its potential health benefits.

What are the health benefits of drinking Beet Kvass?

Beet Kvass is a good source of probiotics, which can help improve gut health. It’s also rich in antioxidants and nutrients like potassium, folate, and vitamin C.

How do I make Beet Kvass?

To make Beet Kvass, you’ll need fresh raw beets, filtered water, and high-quality salt. Chop the beets into small pieces, add them to a glass jar, and fill with water and salt. Cover with a fermenting lid or a coffee filter and a rubber band. You can accelerate the process by adding saurekraut juice. Let the mixture sit at room temperature for 3-4 days, then strain and transfer to a tightly sealed jar in the fridge.

How long does Beet Kvass last?

Beet Kvass can last for several weeks if stored properly in the fridge in a tightly sealed jar.

Can I add other ingredients to my Beet Kvass?

Yes, you can experiment with different flavor combinations by adding herbs, spices, or other fruits and vegetables to your Beet Kvass. This can create a unique taste that you’ll love.

Tools you may need

• Large Half-Gallon Mason Jar: Essential for fermenting your beets.
• Wooden Spoon: To mix the beets and salt without affecting the fermentation process.
• Coffee Filter or Fermenting Lid: To cover the jar and allow gases to escape during fermentation.
• Rubber Band: To secure the coffee filter over the jar.

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Ingredients you will need

4-6 Medium-Sized Beets: Raw beets are essential for this recipe. You can use traditional red beets or experiment with golden beets for a different flavor.

2 Tablespoons High-Quality Sea Salt: Choose Celtic Sea Salt or Pink Himalayan Salt for the best results. The salt promotes the growth of lactic bacteria during fermentation.

Filtered or Spring Water: Filtered water or spring water is best for this recipe to avoid any contaminants that could hinder fermentation.

How To Make Homemade Fermented Beet Kvass Recipe

Step 1: Prepare the Beets. Peel and chop the raw beets into small pieces. If using organic beets, you can leave the skin on for added nutrients and flavor.

Step 2: Add Beets and Salt to the Jar. Place the chopped beets into a large half-gallon mason jar. Add 2 tablespoons of high-quality sea salt to the jar.

Step 3: Fill the Jar with Water. Pour filtered water or spring water into the jar, leaving about an inch of space at the top to allow for expansion during fermentation.

Step 4: Cover and Ferment. Cover the jar with a coffee filter or fermenting lid, securing it with a rubber band. Let the jar sit at room temperature for 3-4 days, away from direct sunlight.

Step 5: Check and Skim. Check your kvass daily. If you notice any scum or a white film (Kahm yeast) on top of the liquid, skim it off.

Step 6: Strain and Store. After 3-4 days, strain the kvass and transfer it to a tightly sealed jar. Store it in the fridge for up to several weeks.

Step 7: Add Flavor (Optional). Before drinking, you can add herbs, spices, or other fruits and vegetables to the kvass for added flavor. Popular choices include ginger, oranges, and limes.

Storage Ideas

• In the Fridge: Store your kvass in a tightly sealed jar in the fridge for up to several weeks. The cool temperature will slow down the fermentation process and keep your kvass fresh.
• Use Glass Bottles: If you plan to take your kvass on the go, store it in glass bottles. This will prevent any potential reactions between the kvass and metal containers.
• Second Fermentation: For a fizzier kvass, you can try a second fermentation. Pour the kvass into a tightly sealed glass bottle and let it sit at room temperature for another 1-2 days before refrigerating.

Making Beet Kvass is a rewarding process that draws on the rich traditions of Eastern Europe. This beet kvass recipe is not just easy but also deeply beneficial, offering a wealth of probiotics and nutrients. Whether you’re new to fermented food or a seasoned pro, Beet Kvass is a tonic worth adding to your routine. Enjoy it as a digestive aid, a refreshing beverage, or even as an ingredient in salad dressings and other recipes. Happy fermenting!

For even more probiotic fermenting recipes, explore our favorite recipes below;

• Water Kefir Fermented Probiotic Drink (how to make)
• Kombucha Probiotic Tea (how to make + video)
• Make Milk Kefir Using Milk Kefir Grains (how to make)
• Easy Homemade Sauerkraut Recipe (how to make +video)
• Homemade Easy Fire Cider Tonic Recipe(how to make)

We hope you enjoy this Beet Kvass recipe as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below.

Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures.

Happy Baking!

Disclaimer: We are not a medical professionals and the information provided in this blog post is for educational purposes only. While beet kvass has potential health benefits, please consult your doctor before adding it to your diet, especially if you have any medical conditions or are taking any medications. Additionally, it is important to remember that beet kvass should be consumed in moderation and is not a substitute for medical treatment.