How to Make Beet Kvass

5 from 2 votes

A fermented drink that packs an earthy, salty punch, this Beet Kvass recipe is easy to make and has a ton of health benefits. It's perfect to enjoy on an average day or use it as a mocktail mixer for a special brunch.

Prep Time15

Fermentation Time5

Total Time5 15

Course: Drinks, Fermented Foods

Cuisine: Eastern European

Keyword: beet kvass

Servings: Ounces

Author: Lisa Bass

Equipment

1 32 oz (4-cup) mason jar (or other glass jar)
1 Kitchen Scale (optional)
1 Fermentation Weight

Ingredients

1 ½ cups chopped beets chopped to ½ inch cubes
3 cups filtered water
2 teaspoons of salt

Instructions

Wash a 32 oz (4-cup) mason jar thoroughly with hot, soapy water. Rinse and dry.
Wash the beets well, leaving the skin on.
Dice the beets into ½-inch pieces. (Tip: Place a sheet of parchment paper on your cutting board to prevent staining.)
Measure out 1½ cups of diced beets.
Place the empty mason jar on a kitchen scale and press "tare" to zero out the weight.
Add the beets to the jar, then pour in enough water to fill it completely.
Take note of the total weight in grams (beets + water). Alternatively, you can use approximately 3 cups of water, just make sure that it fills the jar.
To determine the amount of salt needed, multiply the total weight by 0.015 (for a 1.5% brine). Example: If the combined weight is 860 grams, multiply 860 by 0.015 to get 12. You would add 12 grams of salt.
Tare the scale again and add the calculated amount of salt. Alternatively, you can add 2 teaspoons of salt for every 3 cups of water.
Secure the lid and shake well until the salt is fully dissolved.
Ensure the beets stay fully submerged under the brine. You can use fermentation weights, a small pinch bowl, or another small mason jar to keep them down.
Seal the jar and place it at room temperature, away from direct sunlight.
Let it ferment for 3 to 5 days, tasting daily.
Each day, slightly open the lid to release built-up pressure, then reseal.
Once the kvass reaches your desired flavor (longer fermentation = tangier, less salty taste), strain it into a clean mason jar, discarding the beets.
Transfer the strained kvass to the fridge to slow the fermentation process.
Pour yourself a small glass of this nourishing tonic and store the rest in the fridge.

Notes

If you do not have a kitchen scale, you can use volume measurements. I recommend 3 cups of water and 2 teaspoons of salt. Just be sure the water fills the mason jar.
Too salty for you? Lacto-ferments like beet kvass generally taste less salty the longer they ferment.
To speed up the ferment, you can add a few teaspoons of a fermentation liquid from a ferment you already have stored in the fridge like sauerkraut juice.
You can also use the beets from the ferment! We love to eat them as a side for dinner, a salad topping, or a snack. It's just another way you can get all those vitamins, minerals, and probiotics.
As with any fermentation, if you see mold or it has a weird smell, you should discard your ferment and try again. it should smell tangy, like other salty brines. If you see a white foam on the top of the liquid, it is probably kahm yeast. You can scrap it off and proceed.

Nutrition