Healing Tonic: Beet Kvass Recipe

Beet Kvass is a fermented, healing tonic. It originated in Eastern Europe, where it was originally prepared by fermenting stale bread. The resulting liquid was taken to fight against illness and disease. Today, you’ll find that kvass made from beets is just as healthy (if not more). Plus, it’s a bit tastier than stale bread! 

Beets are a delicious ruby-red root vegetable, most abundant during the late-summer and fall months. They have a unique grassy, earthy flavour that helps you feel more energetically rooted to the ground. 

You’ll find that a shot glass full of fresh-made kvass will have you looking and feeling healthy and vibrant. In fact, it will even provide you with a more sustainable energy boost than your 3pm coffee fix. Beets are already full of nutrients, but when fermented, you get a dose of gut-friendly bacteria to boot!

Benefits of Beet Kvass:*

  • Aids in digestion
  • Cleanses the liver
  • Boosts energy
  • Promotes blood alkalinity
  • Reduces inflammation
  • Excellent source of fibre (which is great for staying regular)

This tonic is simple to prepare with only 3 ingredients (water, salt and beets). You can have up to 2-4 ounces per day. I usually take about ¼ cup daily. Drink up, or use the liquid to make my gorgeous Cherry Blossom (Cauliflower) Kvass

Cheers to your health! 

Beet Kvass

Ingredients
2 cups water
1 ½ tsp. sea salt
1 medium beet, small dice

Equipment
1-litre glass Mason jar with lid
Mesh strainer

Directions

  1. Combine the water and salt to create brine. Set aside. 
  2. Fill the Mason jar with the diced beets. 
  3. Pour the brine over the beets, leaving one inch of space at the top of the jar. 
  4. Place the lid on tightly and let it ferment at room temperature, about 70-85° F (21-20° C).
  5. Let it sit on the counter for 2 weeks, turning it upside down every day for the first week. This will allow the gas to build up so that the beets stay covered in the brine.
  6. When ready, strain the liquid into a clean jar and store it in the fridge. You can use the leftover beets in salads and rice bowls. 

Ready to fall in love with kvass? Let me know what you think of this recipe in the comments below or join the conversation on Instagram

*Reference: Nourishing Traditions by Sally Fallon.