Beet & ginger kvass

October 7, 2015

In the book by Sally Fallon, “Nourishing Traditions“, she explains the benefits of beet kvass as…

“This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce 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.”
Feel free to modify versions of beet kvass; Apple Beet Ginger or Orange Infused Beet Kvass, get creative!

Place beets, ginger, whey and salt in a 1 quart glass container. Add filtered water to fill the container. Stir well and cover securely.Keep at room temperature for 4-7 days before transferring to refrigerator.

Can be consumed immediately, 4 ounces am and pm.

When your done drinking the first batch, you use the beets one more time. fill up the container with filtered or spring water and keep at room temperature another one or two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets into your mulch pile and start again.

You can reserve some of the liquid and use this as your inoculate instead of the whey.

In The book “nourishing traditions”  the recipe calls for double salt if you do that’ve whey. The end result is way too salty! However, after it sits in the refrigerator for a few more days, the saltiness diminishes quite a bit. 

Wild fermentation is truly an art, and takes a little trial and error. Depending on the time of year, and the temperature inside your home, your kvass may need anywhere from 2-7 days to ferment. 


I recommend these tips to just attach to your mason jars, it’s less dishes & is very efficient. 

In my fermentation crock my kvass has developed a thin  of white or brown foam at the top. It’s harmless, and I typically scoop it out with a spoon before putting my jar in the refrigerator.


It’s very important to use filtered water, free from chemicals like chlorine and fluoride. These chemicals are typically present in tap water and can prevent your kvass from fermenting properly. 


Celtic sea salt is my salt of choice. It’s unrefined and packed full of nutrients and trace minerals. Standard table salt has iodine added to it, which could inhibit the growth of beneficial bacteria. Table salt is not a good choice for fermenting beet kvass, so it’s best to go with an unrefined sea salt.


When the kvass is a deep red color, and you see fizzy bubbles moving upwards in the jar, it’s good for drinking! It should smell earthy and salty, like beets. If it smells rancid, throw it out. Your nose will know, so don’t drink anything that smells off. If your home is fairly warm (over 72 F), your kvass is likely ferment quickly, so keep an eye on it. I let mine go for a week during the winter, and only a few days during the warmer months.

You can also use your beets for a second, weaker batch. Save about half a cup of the kvass in your jar as a “starter”, fill it with filtered water again, and set it out on your counter for a few days. Your kvass will last for many months in the refrigerator.

By admin