I first made beet kvass back in 2011 when I was trying to help my sixteen-year-old daughter heal from IBS. She had a cultured food at every meal and a cultured drink like kombucha, beet kvass, or kefir soda as her beverage. More and more research points to food allergies emerging from missing bacteria in our guts due to the use of antibiotics. Restore those bacteria and food allergies disappear and this is what happened to her and thousands of other people I have helped. Beet kvass is especially healing to the liver, which is often taxed when people struggle with any kind of food allergy, and it also supports the immune function, cleanses the blood, and helps with chemical sensitivities, allergies, and digestive problems. This is the original one I first made and it has an earthy flavor. I've made several other beet kvass recipes that add more flavors and makes a delicious drink. Check them out here!
- 2 cups Red Beets – cubed and peeled
- 4 cups water
- 1 teaspoon Celtic Sea Salt
- ¼ teaspoon Cutting Edge Cultures – or you can use 1/2 cup kefir whey
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- Place water, salt, and starter culture into your jar. Add cubed beets to the jar.
- Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment for 5 days to 1 week, or until it tastes pleasantly sour. It ferments faster in warm temperatures and slower in cool temperatures below 70°F.
- Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.
If you notice a white substance floating on the surface, this is a harmless yeast called Kahm. Scrape it off and remove what you can. It can change the taste of the kvass if you leave it in. It usually stops once the beets are removed and the kvass is bottled and placed in the fridge.