Beet Kvass


Kvass is a traditional beverage in many cultures. This beet kvass is a simple, easy-to-make, and inexpensive way to take in a cultured beverage.


  • 2 or3 beets, depending on size
  • 1/4 cup whey (optional)
  • 2 teaspoons sea salt (4 teaspoons if omitting whey)
  • Just under 2 quarts of filtered water

  1. Chop beets  into 1/2-inch pieces and place in half-gallon jar. Add whey and salt, and fill with water until 1 inch from top of jar. Culture at room temperature for 2 to 3 days, then transfer to cold storage.

When most of the liquid has been drunk from the kvass you can refill the jar and allow to culture at room temperature again for a second, weaker batch.


Fresh Beets for Making Kvass

Related Articles & Recipes


Related Products

Fermented Vegetable Master Fermenting Crocks

Wild Fermentation Sandor Katz Book

Wild Fermentation
Lacto Fermentation Through the Seasons Book Lacto Fermentation Through the Seasons

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address