Beet Kvass – A Healing Tonic!

5 from 2 reviews





  1. Gently wash any dirt from beets. Cut the beets into large chunks. There is no need to peel the beets.
  2. Place beets in mason jar.
  3. Add the starter culture (or whey if using) and salt.
  4. Fill the jar 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.
  5. Cover tightly with lid and place in a warm spot in your home.
  6. Allow the beet kvass to ferment for 1 week.


Some people are turned off by the taste of beet kvass. It has a very earthy and salty taste.