Name: Beet Kvass Recipe
Prep time: 15 min
Total time: 5 min
Ingredients: 2-4 beets; ¼ cup whey ((or juice from sauerkraut)); 1 TBSP sea salt ((or Himalayan salt)); filtered water

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Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread.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

Beet Kvass Recipe

An inexpensive health tonic of fermented beet juice that is a healthy, salty, and earthy health booster!

Prep Time 15

Fermenting Time 2

Total Time 5

Calories 4kcal

Author Katie Wells

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Servings

Ingredients

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

Instructions

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

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.

Notes

This recipe will make approximately 8 cups.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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.

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.

Comments

257 responses to “How to Make Beet Kvass”

Allen Root

October 5, 2015

That sounds amazing! When I was a kid, my Dad would take me to play golf on Saturdays in Cheyenne Wyo. After our arduous 9 holes we would retire to the club house for a beer and a Roy Rogers. On either side of the waitress station was a big bottle of pickled pig’s feet, and the other was a jar of pickled eggs. They had mustard seeds and garlic, and small bright red chiles in the jar. I say do it, and share your results!

Maybe a 6min. egg, just translucent in the center, ( I think the eggs at the club house were peeled?) The only thing I would be concerned about is the sulfur content of the eggs changing the characteristics of the kvass for reuse. It may not be a problem, a trial will tell. I’ve actually been thinking of spicing up a batch of my carrot, yellow beet, onion, lemon, mix. Some coriander and hot fresh chiles….Please keep us posted about your eggy pickling. By the way, you may want to reach out to Sandor Katz, a fermentation guru who I highly admire….

Reply
1. Allen Root
  
  October 5, 2015
  
  PS, Thanks for awakening that fond Wyoming memory!
  
  Reply
AMY

October 5, 2015

CAN I PICKLE EGGS IN THE BROTH AND IF I DO, CAN I REUSE THE BROTH TO MAKE ANOTHER BATCH OF KVASS?

Reply
Allen

August 25, 2015

Refrigeration will dramatically slow the process, I don’t think it stops. The flavor continues to shift, some of my blends are the better for it, some not. My batches never last very long, 1/2 gal is gone in 3-4 weeks, and none have gone bad. Kvass is quite similar to Kim Chi or krauts, and I have jars of each of those that are fantastic after 2 years in the back of the fridge. Enjoy!
Allen

Reply
Alice

August 24, 2015

How long does the Kvass last when kept in the fridge?

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Charmaine Jones

August 19, 2015

hey all
i just started my first batch and it looks amazing! i did it on the counter for 3 days with a piece of cheesecloth to cover it. today i found it with mould along the top. i scooped out the mould, put the lid on tight and put it in the fridge.

is it ok to drink now? or should i toss it? did it go mouldy because i left it fermenting too long or because i didn’t seal it with the lid?

also, can i leave the beets in for extra flavour?

thanks so much!

Reply
Allen Root

July 25, 2015

I ferment for 6-10 days on the counter, blenderize, strain, then taste. Refrigerating will retard the ferment, and it can get too musty pretty fast. Just keep tasting, and know that the amount of starter, naturally occuring bacteria strains, and ambient temperature makes a difference.

Reply
Jennifer

July 25, 2015

I just made the kvass but was wondering do I store it in the frig with the beets still in it or do I strain it and store???

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1. Robert
  
  July 25, 2015
  
  After fermentation has finished, you strain it to remove all solids, then store the liquid only in the fridge.
  
  Reply
  1. Allen Root
    
    July 25, 2015
    
    As I’ve mentioned here before, I blenderize before straining. It boosts flavor, I like the thicker texture, and I can’t imagine that it doesn’t boost nutritional value. I’d love to hear feedback if anyone tries this!
    
    Reply
    1. Robert
      
      July 26, 2015
      
      Sounds like a good idea. Will give that a try. BTW, in your last reply to me, there wasn’t a Reply link for me to click on, so I couldn’t comment on it, or say thanks, so here’s a thanks for that comment! 🙂
      
      Reply
Pat

July 14, 2015

Thanks for posting this wonderful recipe! My first batch turned out great, and I just whipped up my second batch. :))

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Ali

July 7, 2015

Just made my 1st 2 batches!!! 1st batch i put in d fridge after 2 days and used a tight lid method… Looks food. The second i left for 3 days and used a coffee filter open method, looked good till this morning-day3! Had a white mold spot on top:(
I skimmed the whole top and tossed the beet piece w the mold spot!
BUT IS IT SAFE OR DO I TOSS THE ENTIRE BATCH?
Tx in advance ima newbie

Reply
1. rooben
  
  September 13, 2015
  
  Hi I was just wondering if you ever found an answer to your concern from elsewhere, same thing happened to me. I feel bad about tossing the whole thing, but I prefer that to getting sick.
  
  Reply
  1. Allen
    
    September 13, 2015
    
    Sandor Katz says in his book entitled: “The Art of Fermentation” “The meeting at the boundary of the nutritious vegetable juices and the air encourages a rich biodiversity, where molds and yeasts frequently develop.Surface growth is common and normal, it should be removed, but is not cause for alarm and it does not ruin your fermenting vegetables.”
    What he recommends , and what I’ve done, is to carefully skim the white mold from the surface, and discard any vegetables that show signs of mold. Another technique that I have used while fermenting cucumbers and other vegetables in qt. jars, is to leave a bit of headspace in each jar, and place a brine filled ziploc baggie on top. This allows gasses to escape, and is an efficient barrier to the air.
    In another passage, Katz says: “As long as the mold is white, it is not harmful. If other color molds start to grow, do not eat them. Bright colors often indicate sporulation, the molds reproductive stage. To prevent spreading the spores, gently lift the mold mass from your ferment. Fortunately the colored molds I’ve encountered were cohesive and could be removed in their entirety.”
    I have never encountered anything but the white mold, not sure what I would do confronted with a bright colored mold. I also have used a paper towel to blot the surface of white mold.
    HAPPY FERMENTING !
    
    Reply
Michele frelix

June 7, 2015

I fermented my beet kvass for 2 months, similar to my kimchi, in the dark garage, I have pressure tops. OK to drink? it’s good!

Reply
1. Allen Root
  
  June 8, 2015
  
  Michele –
  I’d really be interested in tasting your 2 month fermented Kvass! I let a batch go that long here on the Central Coast of California, and it was too earthy tasting for me! I think climate, altitude, etc. has much to due with fermentation results. I always let taste, smell, and appearance be my guide, I’ve never heard of anyone being sickened by bad kraut, etc. Also with the pressure tops, you will get some carbonation. Let us know how it turns out.
  I’m trying a new recipie, 2c carrots, 3c yellow beets, 2c celery, 2c green cabbage, 1/2 lemon, 1/2 yellow onion. All that with 1 teaspoon salt, 1/3c whey, some fresh herbs, and 1/2 gal water. I’m on my third batch, and it is the most brilliant shade of orange you can imagine, with a taste to match!
  
  Reply
  1. Fredrika
    
    October 18, 2015
    
    Allen,
    Thanks for sharing your recipes. They sound delightful and I am inspired to do more kvass experimentation.
    
    Reply
    1. Allen Root
      
      October 18, 2015
      
      Fredrika, you are most welcome. I’ve always felt that something good I discover needs to be shared. Human beings are not engineered to horde discoveries or delights. I’m going to make 3 1/2 gal batches tomorrow evening. A red beet red cabbage; a green cabbage, celery, parsley; and a carrot, yellow beet based recipe. I add varying amounts of lemon quarters, orange in the red beet, onion, yellow mustard seeds, coriander seeds, fresh dill, rosemary, marjoram, (sparingly for the fresh herbs….Let us know how your food play develops!
      Allen
      
      Reply
  2. Phyllis
    
    October 19, 2015
    
    Could you share what herbs (and in what amounts) you use in your carrot/yellow beet kvass? Also, are the lemons simply quartered with the peel left on? Thanks. (ps…I just finished my first batch of this site’s kvass: tasty! But next time I will try your blenderizing tip…sounds interesting (and more nutritious.)
    
    Reply
    1. Allen Root
      
      October 19, 2015
      
      I keep trying to get the food production people at my local university to test what we are doing, so that there is more than a hunch about the nutritional benefit. I will stay on that, even as the effects of my consuming about 1 1/2 cup of one or the other blends each day, are remarkable, and noticed, I’m convinced. I’m just of a school that wants facts.
      
      Regarding the herbs, I approximate, and generally, 2, 4″ sprigs of rosemary in the red beet/red cabbage; 6-8 sprigs of marjoram in either the carrot/yellow beet, or the green cabbage. I have experimented with parsley and fresh dill in the green cabbage, about 1/3 cup chopped seems right. When I use fresh ginger, I count it in “thumbs”. A peeled “thumb” seems adequate for 1/2 gal mix. Try 1 teaspoon of coriander, caraway, celery seed, (especially in the green cabbage for the celery seed, I would think…) or mustard seed. The mustard seed in the red beet/red cabbage, with some rosemary and 1/2 an orange is sublime!
      
      Since my kids aren’t interested, I’m going to start trying some chili peppers, garlic, maybe turmeric…
      
      Make sure and taste your completing ferments. Temperature and amount of starter introduced will effect time to ripen dramatically. 10 days in Winter on the balmy coast of California, 5-6 in the summer. Also, the taste of the clearish but tinted non blended version can be quite different than the blended. Taste for yourself. I may be a bit nerdy about this, I keep a food producing log, with varying recipes, and after ripening, tasting notes. I include the skins of citrus, but not of the beets or carrots, I like the contribution of the former, not the earthy tones of the un-peeled latter.
      All the best ferments, my friends…If you are wondering about the wordiness of this post, I’m parked at my former wife’s kitchen table, waiting for my 15 yr old Glockenspeil player to finish Marching Band practice. It’s a longer story…
      Allen
      
      Reply
      1. Fredrika
        
        October 20, 2015
        
        Chili peppers, garlic, and tumeric all sound like tasty and healthy things to add at some point. I appreciate all your ideas so much. Good thing to note about the skins of beets and carrots; I hadn’t heard that before. I have made a bit of kombucha, kimchi, and sauerkrauts and such but this is my first kvass (currently in a dark corner near the woodstove). I am very much looking forward to the finished product! That would be really helpful if your local university were willing to do some testing… Do keep us posted.
        Cheers!
Emilia

June 5, 2015

Hello Katie and everyone,
What a lovely drink indeed. And thank you for the easy recipe!
I was just wondering if it is OK to drink it while breastfeeding? As it promotes detoxification and I know that moms should never detoxify if they are nursing as toxins can be released into the breast milk.
Many thanks and warmest wishes to all,
Emilia

Reply
1. Allen Root
  
  June 5, 2015
  
  Emilia,
  I think you have legitimate concerns, depending on what your normal and prenatal diet and consumption patterns are. I would err on the conservative side, and I’m certainly no expert. Congratulations, Mom!
  Allen Root
  
  Reply
  1. Emilia
    
    June 6, 2015
    
    Thanks Allen! I eat organic whenever it is possible but sometimes its not, so you’re right, better opt for the conservative.
    
    Reply
Elena Carter

May 31, 2015

This is absolutely delightful! Thanks for the recipe!

I am not new to kvass, I am from Russia and in summer there rye bread kvass is simply a must. I can’t find any good quality sour dough type rye bread here, so had to go without any kvass but my taste buds crave that kind of flavor. I have never tried beet kvass and had no idea that it can taste so good. I did use whey from organic yogurt like you recommended and it fermented nicely, though I think I would add more whey in the future, I like the flavor to be even stronger. Mine turned out to be quite a bit darker with a very strong beet flavor. I guess I cut my beets too small. However, it didn’t hurt the overall flavor of the drink at all.

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rebi

May 21, 2015

can I use the whey from kefir?It is the first day of fermentation and already has a white film on top.Is this harmful?Is it ok to drink it after scrape it off?
Thank you,
Rebi

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judee

April 13, 2015

I made your kvass recipe yesterday. I used homemade whey that I didn’t separate well enough and some yogurt remained. My kvass has a foam on top and the beets look weird from the yogurt. Should I toss it ? How can I salvage it?

Reply
1. Allen Root
  
  April 15, 2015
  
  Judee –
  I’ve just had my first jug form some white mold on top, after probably thirty 1/2 gallon batches. Everything I’ve read says that the white mold forming on top is harmless, I have carefully skimmed, blended, strained, and refridgerated the results. It smells and tastes great. One thing I noticed about this batch is that some of the vegetables were protuding from the liquid. Fill your vessel to the top with spring water!
  
  Reply
Jackie

March 19, 2015

Hi,

I have a question about making the second batch, I am not sure of I need to transfer the little liquid and beets to a new jar, add water and new salt to make a second batch, or only add water to the first batch in the same jar? Can you or someone clarify this with me. Thanks

Reply
1. Allen Root
  
  March 19, 2015
  
  Hi Jackie,
  I make about two gallons of Kavass a month, in pairs of 1/2 Gal ball jars. I blenderize after 10 – 14 days, (depending on taste), then pass through a wire strainer to take out most of the pulp. I then compost the pulp, and start over. I use about 4 1/2 cups chopped vegetables per 1/2 gal jar, with 2t sea salt, and 1/4 C whey. I’ve tasted just the liquid before blenderizing, to me the vastly richer taste and thicker body is really worth it!
  
  Reply
Stacey

March 3, 2015

I made this and split it in two 1L jars. I was very surprised at how quickly it ferments and builds carbonation.

Thanks for the recipe.

Reply
Allen Root

January 12, 2015

Fellow Kvassers – Is that a term? Anyway, sharing my experiments, watch your Kvass while fermenting, and taste daily! I just tossed 1 1/2 gallons of beet, carrot, celery, as it had gone too long and the flavor is just too intense, too musty. I’m sure it’s wholesome, just too hard to drink!
Cheers!

Reply
Allen Root

January 12, 2015

Rachel / Katie, If I might chime in. I’ve been fooling around with Kvass for some months now, having been a Kraut – Kim Chi – Sour pickle practitioner for several years. The lever capped beer bottles would work perfectly. What I’ve noticed with the Kvass as opposed to the drier vegtable ferments is that they will rust the jarlids with their salty liquid when I shake them daily. The most important factor is temperature. Taking your Kvass off the heating pad and into an environment where it is below 50 deg. will exponentially slow the fermentation process, and they will remain stable for weeks, probably months. The interesting thing is that the taste really rounds with some time in the fridge. I did a cabbage, onion, dill Kvass that after a week in the jars was sharp and gave everybody gas. After a month in the fridge, fantastic! Right now, I’m drinking a glass of carrot, fennel, onion, lemon, ginger Kvass, fantastic flavor, 8 days old. Another thing you might try is bottling, then placing on the counter for 1 – 2 days. The bottles will take the pressure, and your Kvass will develop a nice carbonation. Cheers! Oh, PS Check out Sandor Ellix Katz’s book: “The Art of Fermentation” one of my cherished possessions!

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Rachel

January 12, 2015

Hi Katie,

I was wondering if I could bottle my Kvass in the Grolsh Style Beer Bottles that have the airtight gasket?? I’m currently brewing my first batch in a wonderful 1/2 gallon jar with the airtight lid and have unbleached coffee filter with rubber band around it, can I close the airtight LID when I transfer to fridge? I Have looked the recipe over and over and no mention of that any where on NT and your WONDERFUL New COOKBOOK that I am enjoying Oh So Much…… Can I use either method.. Please Advise.. Thank You 🙂

P.S. I have a warm heating mat under it. I’m in SoCal but not so warm in the 60’s in my area is that OK

Reply
Allen

January 8, 2015

Hi, just found your blog through a google search for Kvass. Let me share my experiences. I’m currently looking at my fourth 2 gallon batch of Kvass working away on my kitchen counter. I use 1/2 gallon Ball jars, fill the jars to within 1/2″ of the top, cover with wax paper and a tight lid. The wax paper prevents rust on the lid, as I shake each jar twice a day and burp the lid. This batch has 2C chopped carrots, 1/4 yellow onion, 1/4 lemon, 3 stalks celery, 2 t sea salt, 2 thumb size slices of ginger and 1/4 C whey in each jar. I use spring water and let the jars sit for at least a week. I then put the entire contents into my Vita-Mix and blend on high for 5 minutes. I then pass the liquid through a wire strainer to strain out most of the pulp. This makes a fantastic light tonic! I also make the same recipie with the addition of 2C peeled and chopped beets. I share with two friends that suffer intestinal maladies, and we alll enjoy the benefits of drinking Kvass! Keep up the good work!

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