Traditional Beet Kvass (3 Ingredients)

Full of probiotics and other nutrients, rich and tangy beet kvass will quickly become a new staple in your home!

5 from 1 vote

Course: Clean Eating Drinks

Cuisine: Russian

Prep Time: 10

Fermentation Time: 7

Total Time: 7 10

Servings: (1 1/2 quarts)

Calories: 15kcal

Author: Violet Parcha

Place beets in a 1/2 gallon Mason jar, filling it 1/2 to 3/4 of the way full.
1 3/4 pounds beets
Pour in the sauerkraut juice.
1/4 cup sauerkraut juice
Dissolve the salt in the water and pour it into the jar, leaving about 1-2 inches of room at the top.
3 tablespoons course salt, 1 1/2 quarts water
Screw on the lid and place the jar in a dark spot at room temperature, between 65 and 75 degrees.
At least twice a day, slightly unscrew the lid to release any pressure caused by the fermentation process.
Ferment your kvass for 5-10 days, or until you like the taste.
Once the beet kvass is done, strain out the beet chunks and place it in the fridge. You can start drinking it right away or let it age for another week in the fridge so the flavors can continue to develop.

You can substitute whey for the sauerkraut juice.
Beet kvass can get pretty bubbly during fermentation! To protect against spills, place the jar on something that can catch any liquid that overflows.
Beet kvass ferments best between 65 and 75 degrees. If your home is warmer than 75 degrees, wrap a damp towel around the jar to keep it cool.
Fermentation time can vary based on numerous factors, two of the biggest of which are how active your starter is and the room temperature. Very active starters as well as warmer temperatures make beet kvass ferment faster.