Beet Kvass

24 Replies

A few years ago I gave my mother the book Nourishing Traditions.  My hope was that my mother would open up this book and read it.

It took her over a year and a half to open up the book and look at it. She called me to ask me about a tonic called Beet Kvass. I told her the recipe was in the book I gave her :) . She was interesting in beet kvass because a friend had told her about it. My mother and her friend made a batch of beek kvass and began to drink the kvass daily. My mother started to feel healthier and experienced better energy.

A healing testimony

After just a few weeks of drinking beet kvass, a wart my mother had for over 30 years vanished! The wart was on her foot and was something she always worried might be cancerous. The only thing that she had changed in her diet was drinking the beet kvass.

Beet Kvass: a cleansing tonic

Beet kvass is a tonic that cleanses the blood and helps detoxify the  liver. As a fermented drink, it also aids in digestion. It is rich in B-complex vitamins such as niacin, pantothenic acid, pyridoxine and minerals such as iron, manganese, copper, potassium and magnesium.

how to make beet kvass

Equipment
knife, cutting board, gallon mason jar, airlock (optional but useful)  and gloves (optional).
 
Ingredients
  • 4 organic beets
  • 1 1/2 tablespoons salt
  • filtered water
Directions
Gently wash any dirt from beets. Cut the beets into large chunks. There is no need to peel the beets. Place beets in mason jar. Add salt and fill with filtered water. Make sure to leave an inch of space between the top of the water and the lid. Use an airlock for best results. Cover tightly with lid and place in a warm spot in your home. Allow the beet kvass to ferment for 1-2 weeks. 
 
This method does not use a starter culture. If you would like to speed up the process you can add a tablespoon of whey or a teaspoon of  vegetable starter to the kvass. You will only need to ferment the beet kvass for 2-4 days with the starter culture. 
 
Note: Some people are turned off by the taste of beet kvass. It has a very earthy and salty taste. 
 

Do you drink beet kvass?

This recipe is linked to Tasty Traditions, Pennywise Platter Thursday, Fight Back Friday, Make Your Own! Monday, Allergy Free Wednesday, 

  Disclosure: cmp.ly/4 and cmp.ly/5

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  • Susan Farrar Levanduski via Facebook

    I just got that book and cannot put it down!

  • http://www.glutenfreematters.com Gluten Free A-Z

    Thank you for this simple way to make beet kvass.. My friend has been telling me about it for a long time and I thought it would be complicated to make. I could do this! thanks..

  • XRF

    When I google “airlock” I get several different models. What device do you suggest we use?

  • kristenk

    Why do you use an airlock and what can you do if you don’t have one/don’t get one?

  • http://www.bb4wa.com Rachel B

    ^^^ I’d like to know the answer, too.

  • Laila

    Can you use the Golden Beets, also?

  • Sharon

    Me too!!! I’ve fermented veggies without an airlock and they’ve done well. I love beets so hopefully you can do this without an airlock!

  • The Coconut Mama

    Gluten Free A-Z » Your welcome :)

  • The Coconut Mama

    kristenk » You do not have to use an airlock. The airlock helps with fermentation, but it is not necessary! Just make sure the lid is tightly closed. I didn’t use an airlock to make this batch of Beet Kvass and it turned out just fine :) . Some people prefer to use the airlock though.

  • The Coconut Mama

    Laila » Yes! Golden beets make a beautiful beet kvass! :)

  • The Coconut Mama

    Sharon » You can! I only suggest it for those who want to use it. A lot of people like to use them!

  • Priscilla

    Can you also use a small amount of kombucha to speed up the process? Thanks, love your site.

  • http://www.afinninthekitchen.com Loretta | A Finn In The Kitchen

    Yet another beverage I need to add to my arsenal. My hubby would love this!

  • http://twitter.com/culturedpal Cultured Palate (@culturedpal)

    I will definitely have to try this – I have an airlock o it should work well! I have a friend who loves beet kavos and keeps getting me to try it – even her children like it.

  • http://www.bb4wa.com Rachel B

    I only nave quart jars. How much salt should I use in each one? Thanks.

  • Tobey

    I’m not a fan of beets, but I feel the need to try this!!

  • Rachelle

    How much do you drink per day?

  • Sharon St Andre

    I’m intrigued…and will make this for sure to find out its benefits for myself. Do you continue to store it out of the fridge and in a dark place, and, how much should you drink daily? Once it is emptied, you throw it all away and start over or do you reuse the beets? (I can’t imagine that you would reuse the beets, but hey, I have to know).

  • bb4wa

    I’ve seen recipes where, once the liquid is gone the beets are re-used and the process is started again. But I’d like to know what Tiffani does with the beets?

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    I reuse the beets once. The second batch isn’t as strong, but its good!

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    You store it in the fridge after it has finished fermenting. In Nourishing Traditions, Sally Fallon says to drink 4 ounces every morning and every night. You can use the beets again for a second batch.

  • Pingback: Adventures in Traditional Foods: Beet Kvass, The Blood Tonic. « Written for our Learning

  • Outnaround

    Just finished my first ferment of Beet Kvass – Organic Beets and Sea Salt only. Tastes…”deep” Some “earthiness” and a bit of saltiness on the finish. Don’t know what all the fuss is on the taste. I really think I like this. I will definitely ferment this again, and I will not modify the ingredients list… “A Keeper”

  • http://thecoconutmama.com/ The Coconut Mama

    Yay! Thanks for sharing :)