Easy Beet Kvass Recipe

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A Polish Beet Kvass is a probiotic drink made with fresh beets, sea salt, and water. It is full of healthy probiotics from Lacto-fermentation.

Prep Time30

Total Time7

Course: Drinks

Cuisine: AIP, Dairy-free, European, Gluten-free, Paleo, Polish, Raw food, Vegan

Keyword: beet, Beet Kvass, drinks

Servings:

Calories: 21kcal

Author: Angie

Ingredients

3 beets large, organic
5 cloves garlic peeled and cut in half
2 liters water
allspice
bay leaves
1/2 or 1 tbsp salt per 1 liter of water

Instructions

How to Make Beet KvassIngredients:Fresh beets (peeled and chopped into cubes)Non-chlorinated waterSea saltOptional: whey, sauerkraut brine, or pickle brine (for faster fermentation)Optional flavorings: fresh herbs, pickling spices, sliced onion, garlic, ginger, or turmericInstructions:
Prepare the Beets:Wash, peel, and chop the beets into roughly 1-inch cubes. Avoid grating, as it can make the kvass too cloudy and ferment too quickly.
Fill the Jar:Place the beet cubes into a clean glass jar, filling it about 1/3 to 1/2 full.
Add Flavorings (Optional):If desired, add fresh dill, bay leaves, garlic, sliced ginger, or pickling spices. To prevent spices from floating, place them at the bottom of the jar.
Mix the Brine:Dissolve 1–2 tablespoons of sea salt per quart of non-chlorinated water. If you're using whey or brine to accelerate fermentation, add 1–2 tablespoons of it to the water.
Pour the Brine:Pour the saltwater mixture over the beets and flavorings, leaving about an inch of space at the top of the jar. Ensure the beets are fully submerged to prevent mold formation. Use a weight or clean cabbage leaf to keep them submerged if necessary.
Seal the Jar:Cover the jar with a loose lid, airlock, or clean cloth secured with a rubber band. This allows gases to escape while protecting the kvass from contaminants.
Ferment:Place the jar in a cool, dark spot at room temperature (65–75°F) and let it ferment for 5–7 days. If using whey or brine, fermentation may be complete in 3–5 days.
Taste and Adjust:After a few days, start tasting the kvass. Once it reaches your desired tanginess, it’s ready. The color should be deep and vibrant, and the flavor should be slightly sour and earthy.
Strain and Store:Strain the liquid into clean bottles or jars, and refrigerate. The kvass will continue to develop flavor in the fridge and can be stored for up to a month.
Reuse the Beets (Optional):You can reuse the beets for a second batch by adding fresh brine. The second ferment may take a bit longer and have a milder flavor.

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