Beet Kvass

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Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness. The health benefits from kvass come from a long slow ferment that slowly breaks down the nutrients in the beets. Traditional to Russia and the Ukraine, beet kvass is the result of fermentation by friendly Lactobacillus bacteria, which gives the brine a tangy flavor.

Have you ever tried kvass? Earthy, salty, sour, and sweet, this jewel-toned lacto-fermented beverage is full of probiotic goodness. Plus, it’s ridiculously easy and affordable to brew right on your kitchen counter. Depending on the ingredients, your environment, and your personal taste, the fermentation process may take a couple of days to a couple of weeks.

To make this beet kvass recipe, you only need a handful of ingredients and a little bit of time. And with a little effort, you’ll be rewarded with a deeply nourishing tonic that tastes earthy, faintly sweet, lightly sour and salty all at once.   It’s an acquired taste, much like homemade sauerkraut and other fermented foods whose characteristic sourness can offend tame palates. 

You might drink it straight-up as a daily tonic or cook with it like vinegar — it’s great in salad dressings and soups like borscht. It even makes an interesting cocktail mixer.


Beet Kvass

Beet Kvass scaled

A healthy recipe for Beet Kvass.

  • Author: Nourished Kitchen
  • Prep Time: :15
  • Cook Time: 7 days
  • Total Time: 7 days 15 Min
  • Yield: 4 1x
  • Category: Beverage
  • Method: Fermented


  • 4 cups water
  • 2 tablespoons starter culture see note
  • 1 teaspoon finely ground real salt
  • 3 large beets cubed


  • Whisk the starter culture and sea salt into your water to make the brine.
  • Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables.
  • Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour.
  • Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.


Using a Starter Culture

Unlike many fermented vegetable dishes, beet kvass really benefits from a starter culture. That’s because it ferments for a relatively short period of time. So a starter helps kickstart the process. It also reduces the need for salt, meaning a tastier and more palatable brew.

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