NOURISH | beetroot kvass


Beet Kvass is a gem of a medicinal tonic. It's an excellent energy-booster and it's loaded with beneficial bacteria which work incredibly hard to promote healthy gut flora and aid digestion. The phytonutrients that give beetroot its deep-red colour help purify the blood, lower blood pressure, cleanse the liver, and treat numerous ailments. It's just too good not to make and it's one of of the easiest ways to give your immune system the boost it needs. 

If you're not a fan of the earthy, slightly sour & salty flavour of kvass but still want to get your daily dose of its nutritional benefits:

  • Try adding a squeeze of lime, a few mint leaves, a teaspoon of honey or maple syrup, and a splash of sparkling water.
  • Turn it into a creamy salad dressing by adding 1 tablespoon of tahini, 1 teaspoon of raw apple cider vinegar, 1 tablespoon of extra virgin olive oil, salt and pepper. Shake well and enjoy. 
  • Or simply use instead of vinegar in most vinaigrette recipes. 
  • Add to soups. 

Season: summer to autumn
Makes: 1 litre jar
Ferment Time: 3 - 7 days


Wash the beetroot and peel. If they are organic, you can leave the skin on.

Chop into small cubes (never grate).

Place chopped beetroot in bottom of a fermentation jar.

Add the whey or sauerkraut juice and salt. 

Fill the jar with filtered water to about 1 - 2 inches below the rim of the jar.

Place the glass weight stone (or any suitable weight) on top of the beetroot cubes, or whatever weight you want to use to keep fully submerged. They must stay fully submerged throughout the whole fermentation process. 

Make sure to leave a little space between the water level and the rim of the jar. 

Stick the lid with the airlock and bung on, making sure it is properly sealed. Half fill the airlock with water. Place in a warm spot but not in direct sunlight. 

Ferment for 3 - 7 days and taste daily. When the kvass is a deep red colour, has reached a pleasantly strong flavour (not rancid), and a white foam is starting to develop on top,  strain the beetroot and pour the liquid into sterilised bottles. 

Your kvass will last for 2 - 3 months in the refrigerator.


2 - 4 medium sized beetroot
¼ cup whey or sauerkraut juice
1 tablespoon sea salt
filtered water


sharp knife
cutting board
1 litre fermenation jar
glass  weight
gloves (optional)



  • To get the full nutritional benefits of the tonic, drink a full shot glass in the morning and night.
  • You can reuse the beetroot cubes as a starter (instead of whey or sauerkraut juice) to make a second batch of kvass. It will be weaker but will still be packed with beneficial bacteria. Discard the beetroot after the second batch.
  • Always use filtered water when making beet kvass. Chlorine and fluoride which is typically present in tap water can prevent your kvass from fermenting properly.