How to Make Beet Kvass

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How to Make Beet Kvass and why
Wellness Mama » Blog » Recipes » Drink Recipes » How to Make Beet Kvass

I must admit that when I first got the book Nourishing Traditions, beet kvass was one of the recipes that I glazed over and didn’t plan on making. I wasn’t a huge fan of beets then (no worries: I have since discovered this delicious roasted beet salad), and I didn’t even know what kvass was, so I steered clear of it.

When I finally tried kvass, the taste wasn’t as bad as I expected and the health benefits were more than I expected. I’m a big fan of fermented foods like sauerkraut and fermented drinks like kombucha and water kefir. Beet kvass is a nice mix of the two …

Kvass is salty and earthy tasting and after a day or two adjustment, I found that I really like it and my body is now craving it.

What is Kvass?

Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread.

It is also recognized that kvass is safer to drink than water. Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic. Because kvass protects against infectious disease, there is no worry about sharing the glass.

Kvass can also be made from beets. The result is not so much epicurean as medicinal, although beet kvass is often added to borscht. No traditional Ukranian home was without its bottle of beet kvass, according to Lubow A. Kylvska, author of Ukranian Dishes, “handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes.

Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies, and digestive problems.”

Nourishing Traditions explains that beet kvass is:

valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.

My kids love kvass because of the color and it makes a beautiful addition to salad dressings, sauces, or soups because of its bright hue.

Homemade Beet Kvass Recipe

I’ve found it easiest to make kvass with whey (here is how to make whey at home — not the same as protein powder!) or the juice from sauerkraut, but it can be made with just sea salt, though it may take a little longer.

How to Make Beet Kvass and why

Beet Kvass Recipe

An inexpensive health tonic of fermented beet juice that is a healthy, salty, and earthy health booster!
Prep Time 15 minutes
Fermenting Time 2 days
Total Time 5 minutes
Calories 4kcal
Author Katie Wells




  • 2-4 beets
  • ¼ cup whey (or juice from sauerkraut)
  • 1 TBSP  sea salt (or Himalayan salt)
  • filtered water


  • Wash the beets and peel if not organic or leave skin on if organic
  • Chop the beets in to small cubes, but don't grate.
  • Place the beets in the bottom of a half gallon glass jar.
  • Add the whey/sauerkraut juice and salt. If you don't want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment.
  • Fill the jar the rest of the way with filtered water.
  • Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment.
  • Transfer to refrigerator and consume as desired. I drink 3-4 ounces each morning and night.


Nutrition Facts
Beet Kvass Recipe
Amount Per Serving (3 ounces)
Calories 4 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 293mg13%
Potassium 27mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


This recipe will make approximately 8 cups.

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Have you ever made beet kvass? What did you think of it?

Beet Kvass is a traditional drink that contains probiotics and enzymes. It is said to purify the blood, boost energy and improve liver function.


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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


258 responses to “How to Make Beet Kvass”

  1. Russell Avatar

    I made Beet Kvass with some garlic, ginger and chilli.
    I made a batch with salt and a batch with sugar.
    The sweet Kvass had a more active ferment… and it tastes heavenly.

  2. Ali Avatar

    I made this but I didn’t sterilize my jars, are clean jars ok? I also waited two weeks for the fermentation process as that is how my grandma did it

  3. Cynthia Avatar

    I just had my first 4 oz glass of Kvass made with your recipe. I was a little nervous fermenting for the first time, considering I would be the sole consumer. I have to say, it was not as wonkey tasting as I thought it would be! I LOVE beets and anything pickled, so it was definitely in my wheelhouse. It had a subtle pickle juice air to it. Of course I am not even sure it properly fermented as 2-4 beets is not an exact measurement. I had one batch of (little larger than) golf ball size and one of (little smaller than) tennis ball size beets. I opted for tennis and a smidge more whey, Himalayan salt, and time. It formed bubbles by the next day and after 3 days…mold blobs. Panicked, I looked it up, realized it was “good mold” and waited a few more days to strain and drink. I came out with a 32 oz. jar filled to the rim and a second filled half way. Than you so much for this post. I’ll follow up after this batch is gone and let you know how it goes!

  4. Gina B Avatar

    I’ve been going through the nourishing traditions cookbook and just tried kvass tonight with some frozen beets. I’m excited to try. Does it get bubbly like kombucha? Also, do you mix it with anything or drink it straight?

      1. Gina B Avatar

        5 stars
        Thanks Katie!
        Whew! I may have to try it with a little pomegranate juice or something. I definitely got the earthy/salty taste. It does seem to give me energy though. Maybe it’d taste good mixed with my kombucha? ?

4.47 from 69 votes (38 ratings without comment)

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