Should you drink Beet Kvass?
Beet kvass is not exactly a common product in the average kitchen. So what is it?
Beet kvass is a traditional lacto-fermented beverage. The lactic acid created during the fermentation process inhibits bad bacteria and promotes the growth of healthy intestinal flora. Beet kvass has been consumed throughout Eastern Europe for centuries.

It is known as a blood purifier, a digestive aid and a great way to cleanse the liver. It contains probiotics, B vitamins, minerals, antioxidants, and has an alkalizing effect.

Just 2-4 oz once or twice a day is a wonderful way to consume this health promoting beverage. When you give it a try, I would start slow and possibly dilute the kvass with water. It has an earthy, slightly salty taste, but it should not taste very salty. If it does, it needs to ferment longer on the counter. I enjoy beet kvass and I try to have it everyday. Give it a try!

Beet Kvass

3 medium organic beets, peeled and cut into 1-2” cubes

2” piece ginger, peeled and sliced

1 L water

1 Tb Himalayan salt

1 ½ L glass jar (I use a Fido jar, with an airlock)

1 envelope of veggie culture (opt)

Add cubed beets to the glass jar, filling jar ⅓ – ½ full. Add ginger. Mix salt with water, stir to dissolve the salt. Fill the jar to the shoulder with the water mixture. Add culture if using, stir. Cover tightly or add an airlock. Store on the counter at room temperature for 5-10 days. Cover the sides with a towel to block the light. After 5 days, give it a taste. If it’s salty – continue to ferment. If not – move to the refrigerator. It will continue to slowly ferment in the refrigerator. I think it tastes the best after 4-6 weeks in the refrigerator. But you can start drinking 2-4 oz daily anytime.