Beet Kvass


I often refer to Beet Kvass as 'Magical Magical Beet Kvass'. Like in a sentence. If someone mentions Beet Kvass I'll often sigh and say 'Ohh Magical Magical Beet Kvass'. It just happens without me even knowing. Because that's practically what it is. Magic!

So to break it down a bit. Beets. We all know that beets alone have amazing health benefits with their antioxidants, liver cleansing and alkalizing properties, etc. But then add fermentation to the mix and basically what happens is you magnify those properties AND add in beneficial microbes for your gut. 

The internet says that Beet Kvass was a staple in the Ukrainian household and sort of a 'secret sauce' often added to soups and salads. It has also been used as a blood cleanser and even as cancer therapy in Europe. Wow! Personally, I've noticed major improvements to my digestion with regular consumption of beet kvass. It has also contributed to the clearing of the skin and even a bit of glowyness. And that's the whole point right? The glow. 

And as a total aside, this might be the very best hangover remedy/prevention. It's the odd time that I do have a big night out but when I do, I come home and have an entire ritual to keep myself from feeling like a trash can the next day. Mostly involving liver support and probiotics. Beet Kvass my friend, is both of those. I've taken this before going to bed and wake up feeling completely untouched by the festivities of the night before. Magic I tell you. 

And one of the greatest things is that it's the easiest thing to make: 

Basic Beet Kvass Recipe


  • 2-3 medium organic beets
  • 1 tsp sea salt
  • Filtered water


  1. In a one quart mason jar, dissolve 1 teaspoon of unrefined sea salt in a little bit of warm filtered water.
  2. Cut up washed beets into 1/2 inch cubes and put them in the jar. I usually gauge that when the beets fill up about 1/3-1/2 the jar, that is the right amount. 
  3. Add enough water to fill the jar leaving about an inch at the top. 
  4. Loosely screw up a mason jar lid and set in a safe spot to rest for 2-3 days. I usually put the jars on a plate or in a container because when fermentation starts, some liquid sometimes sneaks out. Or you can use pickle pipes
  5. When the kvass is done, strain out the beets and pour the liquid into any container you like. I usually use a pop-top bottle like I use for kombucha and let it sit on the counter a little longer to create a little carbonation before I put in the fridge. 
  6. Once it's nice and chilled, give it a try! I recommend starting slowly to avoid any dramatic digestive effects. It can clear things out if you know what I mean. Start with a shot glass amount and increase from there. 

And if plain old slightly salted earthy beet juice is not for you, there are so many ways to jazz it up. A couple of my favorite variations for add ons to the original recipe are: 

Lemon Ginger Beet Kvass

  • 1 lemon, skinned and sliced up (the rind is too bitter)
  • 1 Tbsp ginger root, grated

Savoury Kraut Beet Kvass

  • 1/4 cup cabbage, chopped up
  • 1 Tbsp onion, chopped up