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You are here: Home » Food Preparation » Recipes » Drinks & Smoothies » How To Make Beet Kvass

Everything you need to know about the healthful, probiotic, soda-like beverage Kombucha... how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE! Click here to download the “Ultimate Kombucha Guide” eBook FREE!

How To Make Beet Kvass

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Bold, salty, and earthy, beet kvass is a thousand-year-old traditional fermented beverage renowned as a health tonic! Here’s how to make it and flavor it so it actually tastes good!

Beet kvass in half gallon jars, some flavored with citrus and other fruits. Text overlay says: "How To Make Beet Kvass (bold earthy salty!)"

Table Of Contents

  • What Is Beet Kvass?
  • Health Benefits of Beet Kvass
  • Ingredients
  • Equipment/Supplies Needed
  • Directions
  • How to Drink Kvass
  • Kvass Flavor Options
  • Frequently Asked Questions & Troubleshooting Tips
    • There's a film on my beet kvass?
    • Keeping your ferment warm enough.
  • Other Fermented Beverages
  • Beet Kvass

What Is Beet Kvass?

Kvass is a traditional beverage from eastern Europe made by fermenting (usually rye) bread. People would make it from berries or other foods as well — and in the Ukraine, every household would make it from beets.

In kvass, beneficial bacteria called Lactobacilli consume the beet sugars, producing beneficial lactic acid, increasing vitamins and enzymes, and multiplying throughout the beverage to make it extremely probiotic.

The end result is a rich, salty, earthy superfood.

And, you can make at least two batches of beet kvass out of the same beets. It’s very frugal! 🙂

Health Benefits of Beet Kvass

According to Nourishing Traditions, beet kvass is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”

I can vouch for some of those health benefits being practically instantaneous! So my husband and I take a little shot of it every morning. Just a few ounces a day is all that’s needed.

Ingredients for making beet kvass: whole beets, fresh water, salt, and whey.

Ingredients

  • Beets – Organic and/or local, if possible.
  • Sea salt – Choose a high-quality, fine-grain, mineral-rich salt. Don’t use store-bought, commercial iodized salt. Salt is not optional since it protects the fermenting foods from putrefying bacteria while allowing the beneficial bacteria necessary for proper fermentation to thrive. It’s essential, in the amount written below, for safe fermentation.
  • Starter culture – Use whey (learn how to make it here!), finished kvass from a previous batch, or another fermenting liquid such as sauerkraut or pickle juice. Other dairy-free substitutes for whey can be found here. You could also double the salt and omit the starter culture, but I find that makes too salty a beverage.
  • Pure water – Use mineral-rich, chlorine-free water rather than contaminated well water or straight city water which may contain chlorine, chloramine, and/or flouride, etc. Mixing chlorinated water with cultures can affect your lacto-fermentation recipes. If your water is not clean or you don’t filter it, I recommend purchasing spring water or filtered water (here’s how to choose the best water filter for your family!). If your water is filtered and does not re-add minerals back, consider fortifying it with natural mineral drops. I discuss using reverse osmosis water for fermenting in this #AskWardee.

Equipment/Supplies Needed

No fancy equipment required!

  • Glass jars – You will need a half-gallon glass jar, preferably wide mouth, for fermenting the kvass, and a quart-sized glass jar for storing the finished kvass after fermentation.
  • Metal bands and lids – For covering the jars of fermenting and finished beet kvass.

Directions

For a video demonstration of this recipe, be sure to check out my Lacto-Fermentation eCourse.

3-photo collage of making beet kvass: 1) adding beet chunks to a half gallon jar with whey 2) adding water 3) covering jar and letting sit at room temperature to ferment

1. Combine peeled and chopped beets, salt and whey in a half-gallon jar.

2. Add water to fill, leaving 1-inch space at the top. Cover tightly with lid or airlock.

3. Leave at room temperature for two to three days.

4. Leaving the solid ingredients behind, pour all but about 10 percent (does not have to be exact) of the liquid into a wide-mouth quart jar.

5. Cover quart jar and transfer to refrigerator. This is the first batch.

4-photo collage of making a second batch of beet kvass out of the same beets as the first batch: 1) pouring finished beet kvass into an empty half gallon jar 2) reserving 10% of the finished beet kvass with the beet chunks 3) adding salt to beets and remaining beet kvass 4) filling jar to the top with water

6. To make a second batch, add additional salt to the half-gallon container that contains the other ingredients.

7. Add water to fill, leaving a 1-inch space at the top. Cover tightly with lid or airlock.

8. Leave at room temperature for two to three days.

9. Pour all the liquid into a wide-mouth quart jar. Cover jar and transfer to the refrigerator. This is the second batch, and it will probably be weaker than the first.

10. You can repeat the process again to make a third batch (much weaker), or you can discard or compost the solid ingredients and start over with new ingredients.

Holding up a glass jar of beet kvass with ice cubes.

How to Drink Kvass

With any ferment, it’s important to start slow and work your way up to larger amounts if you’re not used to consuming probiotic-rich foods. Start with a few teaspoons a day of beet kvass, drunk in the morning with breakfast, and gradually build up to an ounce or two a day.

It’s a delicious accompaniment to your busy days — the perfect way to hydrate and refresh in the morning!

Beet kvass flavor options, including lemon-lime, ginger-pear, ginger-orange-carrot, and apple-cinnamon.

Kvass Flavor Options

For some, beet kvass is an acquired taste. It is bold, earthy, salty, rich… not sweet, fruity, or mild! If that’s a hard sell for you or any family members, consider adding fruit or spices to make it more palatable. Any of the options below would be delicious!

  • Apples
  • Pears
  • Oranges or other citrus fruits
  • Carrots
  • Strawberries
  • Raspberries
  • Ginger
  • Cinnamon

You can also sweeten your kvass to taste with maple syrup or honey after fermentation.

Jars of flavored and plain beet kvass, including lemon-lime, ginger-pear, ginger-orange-carrot, and apple-cinnamon.

Frequently Asked Questions & Troubleshooting Tips

There’s a film on my beet kvass?

A film is harmless, as long as it’s white and thin (not thick and fuzzy like mold… here’s what to do if your ferment is moldy). This is a yeast overgrowth called kahm yeast that occurs at the top of the ferment where it is exposed to oxygen. Though we all prefer to skim it away, it is not harmful if ingested.

Kahm yeast can leave an off-flavor in your kvass, though, so skim it away and move the kvass to cold storage so it doesn’t grow back.

I share tips for how to reduce the likelihood of this happening again, including what to do if it does happen, in this #AskWardee.

Keeping your ferment warm enough.

Most fermentation happens best around room temperature, or 72 degrees Fahrenheit. If your house is on the cool side, here’s what you can do to keep your ferment happy and the beneficial bacteria thriving:

  • Insulate your ferment by wrapping it in towels.
  • Keep your ferment on a seedling warming mat.
  • Keep your ferment on top of a warm appliance, such as the fridge.

This #AskWardee has even more ideas for you!

stack of Kombucha SCOBYS suspended in a jar of brew, with a glass of golden-colored Kombucha in the foreground

Other Fermented Beverages

  • How To Make Kombucha (pictured above)
  • The ULTIMATE Kombucha Guide
  • The ULTIMATE Water Kefir Guide
  • 50+ Probiotic & Fermented Drinks Beyond Kombucha & Kefir!
  • Is Jun Right For You? All Your Questions Answered!
  • Honey-Sweetened Ginger Beer {probiotic, non-alcoholic, GAPS-friendly natural soda!}
  • Spontaneously Fermented Sparkling Apple Cider
  • 5-Minute Probiotic Mixed Berry Switchel {Paleo, GAPS, AIP}
  • Fermenting Trouble Shooting FAQ’s

Did you make this beet kvass recipe? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see how you chose to flavor it!

Holding up a glass jar of beet kvass with ice cubes.
3.25 from 8 votes
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Beet Kvass

Adapted from the recipe in Nourishing Traditions. For a video demonstration of this recipe, be sure to check out my Lacto-Fermentation eCourse. This recipe yields 1 quart of beet kvass per batch, so 2 quarts total.

Course Beverage, Ferment
Cuisine Russian, Ukrainian
Servings 66 servings
Calories 5 kcal
Author Wardee Harmon

Ingredients

  • 3 medium beets about 3" to 4" diameter, peeled and chopped into 3/4" to 1" wide pieces (not shredded)
  • 1-1/2 tablespoons sea salt first batch, plus scant 1 tablespoon (second batch)
  • 1/4 cup whey *
  • pure water

Instructions

  1. To make your 1st batch of beet kvass, combine salt and whey in a half-gallon glass jar or fermenting vessel (here and here).

  2. Add peeled and chopped beets.

  3. Add water to fill to within 1 inch of the top of the container.

  4. Cover tightly.
  5. Let ferment at room temperature for 2 to 3 days.

  6. Leaving the beets behind, pour all but about 10% of the finished kvass into a glass jar and transfer to the refrigerator. That is what you'll drink, a few ounces at a time, daily or twice daily. The remaining 10% of kvass is the "starter" to get your next batch going.

  7. To make your second batch, add additional salt to the remaining kvass and beets in your fermenting vessel.

  8. Fill with water to within 1 inch of the top of the container.

  9. Cover tightly.
  10. Let ferment at room temperature for 2 to 3 days.

  11. Now, pour all the finished kvass into a glass jar, transfer to the fridge, and send the beets off to the compost... or make a third (very weak) batch of kvass.

  12. If you'd like start a 3rd batch, do it exactly as you did the 2nd.

Recipe Notes

*Here's how to make whey, including dairy-free substitutes.

Nutrition Facts
Beet Kvass
Amount Per Serving (1 Ounce)
Calories 5 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 59mg3%
Potassium 26mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was featured in 56 Fermented Probiotic Drinks {beyond kombucha & kefir!}.

This post was originally published and written by Wardee Harmon on 8/12/11. It was updated and republished on 6/30/21.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Drinks & Smoothies Drinks & Smoothies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. A.d. Sevigny via Facebook says

    August 12, 2011 at 1:48 pm

    For those of us who cannot use whey, do you happen to know of effective alternatives? Ferment longer? Use a water kefir bug?

    Reply
    • Laurie says

      May 30, 2022 at 10:06 pm

      When I don’t have whey, I double the salt.

      Reply
  2. GNOWFGLINS via Facebook says

    August 12, 2011 at 1:56 pm

    Yes — dairy-free alternatives are listed in this post: https://traditionalcookingschool.com/2011/07/20/free-video-whey-what-it-is-how-to-get-it/

    Reply
  3. A.d. Sevigny via Facebook says

    August 12, 2011 at 2:01 pm

    Excellent, thanks!

    Reply
  4. Michelle McPherson via Facebook says

    August 12, 2011 at 2:13 pm

    I have made beet kvass. I think it is an acquired taste, but I drink it knowing it is so good for me. I love your suggestions. I will try your method the next time. Thanks!

    Reply
  5. Kara Bagley says

    August 12, 2011 at 2:35 pm

    What happens to the beets, can’t you eat them?

    Reply
    • Wardee says

      August 12, 2011 at 2:38 pm

      Kara — You can eat them, but after they make kvass a few times they’re pretty much spent. Kind of like bland fruit that’s finished flavoring water kefir. I give them to the chickens. 🙂

      Reply
  6. Lindsey says

    August 12, 2011 at 4:14 pm

    I made beet kvass for the first time a couple of weeks ago. The first morning I drank 4 oz. of it, and a couple of hours later, I felt like I had the flu. I’m assuming that’s the liver detox effect? I drank it twice after that and haven’t since. I really want to do a cleanse of some sort, but that stuff just doesn’t taste good to me AT ALL. Questions: is the flu-like feeling I had shortly after drinking the first shot normal? Does kvass work for a cleanse?

    Reply
    • Danielle Chevalier says

      September 27, 2011 at 6:19 pm

      Yes flu l;ike this has happenned to me and the only other person i know who drank it? what isgoing on can anyone help with info onthis? I love the taste by the way .
      + I never get the flu and am preetty sure its not the flu.

      Reply
  7. Richard says

    August 12, 2011 at 5:31 pm

    To make is intesting you can add some spice. It sound something llike Indian people drink called “KANJI” The only difference is that we add red peppers to taste along with anise seed. It comes out delicious and energizing. It is usually consumed during the month of march and april because that is when black carrots mature but overhear you canfind beets around the year.

    Reply
  8. Lisa says

    August 12, 2011 at 9:41 pm

    As a fellow owner of Nourishing Traditions, I tried making this beet kvass once. It all looked fine and good until the jar exploded within the white antique cabinet that sat inside the back door entry. Red beet juice everywhere – white cabinet, wood floors – not to mention the glass ball jar that exploded into a million pieces. I hope one of these days I’ll still get to try a taste of some beet kvass! 🙂

    Reply
  9. Rhonda says

    August 13, 2011 at 6:17 am

    How long will the kvass keep in the fridge? I’ve been making a jar or 2 each week for awhile now since beets have been available at my Farmer’s Market. My local grocery stores never have beets that look very good any other time of year. (I hope I can drink all the kvass before it goes bad!)

    Rhonda

    Reply
  10. Heather says

    August 13, 2011 at 9:59 am

    Wardee, this is great info! I have a TON of beets that I just haven’t gotten around to doing anything with yet. I’m planning on lacto-fermenting some of them, but didn’t want to do that with them all. My family is not too thrilled with eating them roasted, but I’m pretty sure they’ll take shots of beet kvass if I tell them it’s healthy. Thanks a bunch!!

    Reply
    • .ambre. says

      August 13, 2011 at 1:17 pm

      Heather, we just boil our cubed up beets with a large slab of butter. It almost tastes like corn that way!

      Reply
  11. Holly says

    August 13, 2011 at 1:38 pm

    An excellent blood tonic?
    I found out yesterday at a physical that my hemoglobin is low-8.2. I think I’ll make a batch of this!

    Reply
  12. Kathleen says

    August 13, 2011 at 3:56 pm

    I love my beet kvass and usually make it just adding the sea salt without whey. I make 2 batches, each taking 2-3 days. I put them in a pitcher in the refrigerater to drink after adding a couple tablespoons of probiotic hotsauce made from blended ginger, garlic, peppers and onion. It gives it a nice spicy flavor and adds a tangy snappy effervescence. Later I decant into glass wine or olive bottles to save for consumption a little later. Mine only last a couple months at the most before it is gone … but then I have beets all year long and make it whenever I run out.

    Reply
  13. jean finch says

    August 13, 2011 at 6:58 pm

    Wardee,
    I wrote you awhile back about Kombucha Tea! I just wanted to report great success in making my own scoby and subsiquent batchs to the point that I ranout of containers and stored my scobies in their tea in the fridge! Now I am ready to make more, how long should I take to return scobies to room temperature after removing from fridge?
    Thank you I love your blog.
    Jean

    Reply
  14. Carol Oliver Sharp via Facebook says

    August 13, 2011 at 6:59 pm

    I’ve become a fan of beets…but Beet Kvass is so salty. Its hard for me to drink.

    Reply
    • Trish says

      July 19, 2014 at 11:15 am

      I have found that when it ages the salty taste seems to decrease a little. I have successfully kept mine in the fridge for 1 year. I have not been able to find anything on how long beet kvaas keeps in the fridge but mine tastes delicious.

      Reply
  15. Krista says

    August 13, 2011 at 10:23 pm

    I love kvass, but I love salty and earthy so that’s really a no-brainer. For the kids I like to take peeled hard boiled eggs and soak them in kvass for a while, it turns them bright pink! The chilluns love them like that. Sauerkraut juice from red cabbage will turn peeled eggs blue, if you’re curious.

    When I was on GAPS (I need to get back onto that) I depleted my sauerkraut juice a lot. I topped off my sauerkraut with kvass to keep it from going moldy.

    Reply
  16. Penniless Parenting says

    August 14, 2011 at 10:29 am

    I’ve been making beet kvass a lot lately. I love it!
    I make mine without whey, just with sea salt and water.
    However, when I’ve tried to make a second batch, even with the same ratio of salt to water, it ends up molding. Any idea why?

    My beets are nearly white when my kvass is ready. Weird.

    Reply
    • CateK says

      November 26, 2011 at 1:21 pm

      I find the whey from yogurt cheese keeps mine from molding. But I guess I need to ask what kind of water you are using. If it has chlorine or other “purifying” chemicals, it will kill the kvass and it will mold.

      I increased the whey and decreased the salt because I found it too salty for me prepared as in Nurturing Traditions. I also add a couple of ounces to completed kvass to smoothies, lemonaide, apple juice, even raw milk and kefir. I’ve also added it to mead that came out too sweet.

      Reply
  17. Elizabeth says

    August 15, 2011 at 2:39 pm

    I just made beet kvass for the first time a couple of weeks ago. Nourishing Traditions suggests diluting it with water, if desired. It is much more palatable for us when we mix it half and half with filtered water.

    Reply
  18. Theresa says

    August 15, 2011 at 2:53 pm

    @Lindsey. Within several hours of my first drink of beet kvass, I had a horrible headache! I believe it was the cleansing effect. No problems the next day though. Starting out with a few tablespoons might alleviate this for those who haven’t started it yet. 🙂

    Instead of the salty version in NT, I learned how to make a great tasting batch from Three Stone Hearth.(Northern CA) It involves using more whey.

    First Batch:
    2 QT. Mason Jar with tight-fitting lid, not the plastic white ones
    1 cup whey
    1 tsp. salt
    2 to 3 beets

    Second Batch:
    immediately following the 1st
    about 10% of liquid from 1st
    all beets from first
    water
    no more salt or whey needed

    I then combine the 2 batches so that I have a healthy, medium tasting one. My kids actually are OK with this. Hope this helps. 🙂

    Reply
    • Rehana says

      May 18, 2018 at 10:07 am

      How long do you leave each batch to ferment?

      Reply
  19. Ruth says

    August 17, 2011 at 2:46 pm

    Hi Wardee,

    What health benefits do you feel from the kvass?

    Reply
    • Wardee says

      August 17, 2011 at 6:04 pm

      Ack! I was afraid someone would ask that. For one, I feel more energetic. Second, I am more regular. 🙂

      Reply
  20. Joy says

    August 18, 2011 at 8:41 am

    I’ve been making this for my husband who has digestive issues. We think it tastes disgusting, but he drinks it with the hope that it will help heal his gut! My mom grows organic beets, so I have a free source for them and I can’t justify not making it! 🙂

    Reply
  21. Deb says

    August 19, 2011 at 11:08 am

    This sounds great! But you really should try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

    Reply
    • Wardee says

      August 20, 2011 at 8:41 am

      Deb — I love Himalayan sea salt and that’s what I primarily use for everything — fermenting to cheese to table. Thanks for sharing!

      Reply
  22. Fiona says

    August 24, 2011 at 7:01 pm

    Hi Wardee,

    I noticed that after the ingredient list, it says it makes a quart, but you are using a 1/2 gallon jar (is that 2 quarts, Im on the British system!)

    I’ve just finished making some and put it into a 1 litre (quart) container, should I move it to a bigger container?

    Also, I just took some ‘Sprouted Spelt Raisin Cupcakes’, from your menu lists, out of the oven. They are NICE.
    That was the first time I have made anything with sprouted flour. It was interesting in itself as I havent got my grain mill yet (its on its way, yippee!), so here I was trying to grind the grains in all sorts of appliances, like coffee grinders, etc.

    Cheers
    Fiona

    Reply
    • Wardee says

      August 24, 2011 at 7:05 pm

      Fiona — I make it in a 1/2 gallon jar, and when I pour off the kvass (leaving behind the beets and the 10% of finished kvass) there is about a quart of it ready to drink. Actually, a little bit more than a quart finished. 🙂 Glad you enjoyed the cupcakes — Sonya created those!

      Reply
  23. Ann says

    August 26, 2011 at 5:23 am

    I wish I loved kvass! I made it for my family a couple of years ago, but we never developed a taste for it. My husband’s comment was, “It tastes like dirt.” Maybe I’ll try again and add some spice.

    Reply
  24. Fiona says

    August 26, 2011 at 8:09 pm

    Well, Ive just drank some of the first fermentation.

    I love it (I love beetroot anyway, so not a big jump for me)
    My daughter (22yrs) looked like I was trying to poison her but I made her drink it anyway. That’ll teach her to complain about being run down…

    So, Ive put the second fermentaton on, and, after reading one of the posts above about kanji, I put some whole star anise in and some ground cayenne pepper ( I didnt have plain anise or whole peppers).

    I’ll report back on the next stage.

    But so far – a vote for Beet Kvass!

    Cheers
    Fi

    Reply
  25. Alicia says

    September 21, 2011 at 9:17 pm

    I just used this recipe to make my first Kvass. I’m trying it as I write. I love beets, and this tastes like salty beet water, so I’m fine with it. The only thing is, I thought it would be a little bubbly. Might I have done something wrong? My beets were a little old (I think this is why my kvass is lighter in color or maybe the color is due to adding almost 2 qts water?). The whey I used was from making chevre, so it was heated. Also I just covered my jar (vase-I don’t have a 1/2 gal mason) with Glad Press n’ Seal and a fat rubber band.
    I just realized I sound like those people who give a recipe a bad review when they changed everything about it, lol. I’m not giving this a bad review, just wondering if I did it right.
    Thanks 🙂

    Reply
    • Wardee says

      September 22, 2011 at 6:06 am

      Alicia — It is not bubbly. There may be bubbles at the top, though, as a sign of good fermentation. It is fine to cover your jar the way you did. 🙂

      How high was the milk heated when making chevre? That’s my only concern — whether or not beneficial organisms were in the whey.

      Reply
      • Alicia says

        September 22, 2011 at 6:39 am

        The milk was a bit sour and looked a little separated when I started so I didn’t heat it to the 180 F the recipe said. I think it was between 120 and 130. There were some tiny bubbles around the edge with small white flecks floating in different layers at the top of the jar. And the second batch I started last night looks to have tiny bubbles around the top too and when I turn the jar lots of tiny bubbles rise.
        I’m pretty excited about this, thank you for sharing and helping!

        Reply
        • Wardee says

          September 22, 2011 at 7:51 pm

          Alicia — 120 to 130 is too hot for the cultures, so they likely perished. It doesn’t mean your kvass is bad, it just means that fermentation will take longer because it didn’t have a strong colony of starter organisms from the beginning. I’d guess you need 4 to 5 days instead of 2 to 3. Seeing those bubbles is a good sign! Seems like that ferment wants to take off with or without a starter!

          Here’s a video about whey that should help you understand what whey is good to use and what is not: https://traditionalcookingschool.com/2011/07/20/free-video-whey-what-it-is-how-to-get-it/

          Reply
          • Alicia says

            September 26, 2011 at 7:21 am

            Thank you for the video link, Wardee. That was helpful to see demonstrated.
            I wonder if I mis-guessed(?) my temp, although I’m sure it was above 100.
            The second batch I started was much darker than the first. I used a little less water and salt since I think I put too much water in the first time. The flavor was less salty and richer. I really liked it! I’m going to keep trying and use one of the methods you mentioned for collecting the whey.
            Thanks again 🙂

    • Trish says

      July 19, 2014 at 11:24 am

      Mine is a little carbonated. I let it sit in the fridge for a month or two for it to get that way. Maybe it was longer than 2 months but it takes time. I am on my last bottle of beet kvaas out of my fridge and it’s a little fizzy but not as fizzy as bread kvaas.

      Reply
  26. Jim says

    October 25, 2011 at 7:50 pm

    Put together our first batch of kvass yesterday. We used beets, Celtic Sea Salt, reverse osmosis water and whey. It now looks like there is mold growing on top. I’m not sure what I’m doing wrong. Help! I don’t want to waste food. We are on very limited budget.

    Reply
    • Wardee says

      October 25, 2011 at 7:57 pm

      Jim — skim off the mold daily. Underneath should be fine. Let your nose be your guide. Spoiled ferments have an awful disgusting smell.

      Reply
  27. Debra says

    January 7, 2012 at 9:31 am

    We do not have flouride in our city water (just found out HURRAY) and we purify it. Do we still need to get non-city water?

    Reply
    • Wardee says

      January 24, 2012 at 7:25 am

      Debra — If your water is filtered, it is fine. 🙂

      Reply
  28. Josephine says

    January 23, 2012 at 8:19 am

    Hi Wardee,

    I’m trying Kvass for the first time today. I want to make it not too salty especially since we’ve never tasted it before – and the family will revolt : ) if it is extreme. I’ve read that sometimes NT recipes are a bit salty and was hoping for a reduced salt formula that is still good – and good for us. So I was glad to see your recipe, but I’m just a little confused. NT recipe calls for 1 tablespoon sea salt (pg 610). I see that you say you use less salt, but your recipe (for the first batch) calls for 1 and 1/2 tablespoons. Do you mean teaspoons for your recipe, or am I just not understanding?

    I love your site and blogs and newsletters! Thank you so much.

    Reply
    • Wardee says

      January 24, 2012 at 7:24 am

      Josephine — I’m sorry to confuse you. I think I thought the NT recipe called for 2 T salt. The amounts I listed above are what I use. If you think that is too much for you, feel free to reduce it to 1 T or 1/2 T. I’ll go correct my note above — obviously I am NOT using less! 🙂

      Reply
  29. Lisa says

    February 7, 2012 at 5:16 pm

    Hey! I’m making kvass for the first time! *fingers crossed* I’ve never made anything with beets before and when I cut into them they were yellow! I was quite surprised! I guess I purchased golden beets. Ha ha! Is this still going to be good?

    Reply
    • Wardee says

      February 7, 2012 at 6:05 pm

      Lisa — They’ll work! Not the same color result, but that’s okay. 🙂

      Reply
  30. Julia B. says

    March 17, 2012 at 7:09 pm

    Hi, first of all, I absolutely love your website! Out of all of the ones I’ve read, this is the one that has really encouraged me to start trying fermentation and bean sprouting. As a recovering germaphobe, I am always a little paranoid about shelf life. I would love to know how long will the juice be good for when refrigerated. Would be forever grateful if anyone could let me know, Thanks!
    Julie

    Reply
    • Wardee says

      March 19, 2012 at 10:13 am

      Julia — This kvass last many weeks in the fridge. 🙂

      Reply
  31. Angela Lynn Wolfe says

    June 7, 2012 at 10:32 am

    Recipe says makes 1 quart. Also says to fill a half gallon jar to within an inch of the top. ?????

    Reply
    • Wardee says

      June 7, 2012 at 11:58 am

      Angela — The yield is 1 quart, but you’ll need a bigger jar to fit both the liquid and the cut up beets.

      Reply
  32. Hannah Springer says

    June 21, 2012 at 10:13 pm

    To the commenters mentioning that their beet kvass tasted disgusting or like dirt — throw it out and start over. Beet kvass is supposed to taste delicious! I don’t even like beets at all but beet kvass at room temperature is absolutely delicious. My preschooler and I can polish off a whole quart in one sitting!

    My tried and true recipe: very fresh organic beets, well washed and peeled, cut into large chunks — full a 1-qt Mason jar between 1/3-1/2 full with the chunks. Add 1 tbsp fine-ground unrefined sea salt (I am using RealSalt currently), plus 1/4 cup whey (raw!! We use raw whey from a farmer who has it as a byproduct of making cheese but whey from dripping high-quality organic commercial yogurt will work fine), and 2-3 peeled garlic cloves. Top off with filtered water, put on the lid, and leave it at room temp for 5 days. The longer fermenting and the garlic make all the difference, plus using plenty of beet pieces in each jar. If there is any brownish scum on the surface when you’re done fermenting just dip in a metal spoon and it will stick to the spoon so you can remove it easily. Strain out the kvass into another quart jar and top off this jar with filtered water. I never reuse the beets bc it’s too weak the second time. If it is brownish rather than a dense lovely purple, or if it tastes like dirt toss it out and try again! I have had this happen more than a few times. It seems to be a freak accident possibly related to the freshness (or lack thereof?) of the beets. And it’s worth saying again that it is SO much better when at room temperature. I find it loses it’s appeal when cold.

    Reply
  33. Donna T. says

    July 10, 2013 at 6:03 am

    Wardee-
    I’ve been making beet kvass, but it is sooo salty. I see your recipe says that you use less than the Nourishing Traditions recipe. You use 1.5 Tablespoons. But my NT cookbook uses 1 T. of salt, so you use MORE ….??

    Is it correct that you use 1.5 Tablespoons?

    Thanks. I want to be able to drink my kvass, but also want it to be safe.
    I saw online somewhere a recipe where they use 2 t. (per 2 qt.) … I’d try that if I knew it is safe.

    Reply
    • Wardee Harmon says

      August 22, 2013 at 8:03 am

      Hi, Donna.

      I do as little as 1/2 tablespoon since writing this recipe. It turns out quite good and not so salty. 🙂

      Reply
  34. Madeleine Hardt says

    July 12, 2013 at 2:01 pm

    I’ve made several batches of beet kvass with good results. Thank you for all the good information on your blog…it has really helped. But I’d like to know, technically speaking, could the beet kvass be fermented in the fridge from start to finish? It would take longer, I know, but it would beat the kahm yeast issue. It is super-hot in the summer-time (which lasts about 6 months) in far-west Texas. I use plain, big glass jars. I understand even with Pickl-It jars the yeast thing can happen. Thanks so much for your answer.

    Reply
    • Wardee Harmon says

      August 22, 2013 at 7:59 am

      Madeleine,

      You could certainly try a cool-temp ferment for the kvass, though I’m thinking it won’t work as well. The lactobacilli that do the work are active at room temperature and significantly slowed in the fridge.

      Reply
  35. Melissa says

    October 12, 2013 at 8:30 pm

    After making two batches, can you save 10% of the liquid as starter for new beet chunks, or is it better to start over completely?

    Reply
    • Wardee Harmon says

      October 13, 2013 at 8:11 am

      Melissa, you can definitely do that. 🙂

      Reply
  36. Noelia says

    January 14, 2014 at 4:07 pm

    I am on my fifth 1/2 gal batch of kvass and loving it. The kids not so much, so I mix in a 16 oz pitcher 1/3 kvass, 1/3 kombucha and 1/3 POM pomegranate juice. We have 4oz of this in am and pm before meals. No more complaints from the kiddos.

    I make it in 64oz Ball mason jar, with 2tsp sea salt and 1/4 c whey from my milk kefir. I first tried it with only salt and it was too salt, I prefer the salt/whey combo. In my current batch I’ve added ginger, haven’t tried yet. I go for 3 batches from the beets, the last batch filling only 3/4 full, as it comes out weaker, beets totally spent. Storing it in the cabinet above the fridge keeps it happy, it’s the warmest spot in the kitchen.

    I find it provides me with more energy in the morning, replacing my coffee habit, which was not enriching my blood like kvass does. I am looking forward to trying different kvass recipes, maybe adding carrots, anise seeds, or lemon, etc.

    Kvass sells for $5 for a 12oz bottle at the local health food store. I make about 48 oz for less than $2. It feels so empowering, for lack of better word, to make something so simple that is intensely healthy. It’s like finding a treasure, a blessing actually. I appreciate all the posts regarding kvass, nice to know I am not alone.

    Reply
  37. Beth says

    January 8, 2015 at 2:03 pm

    Hi. I have a question and a comment. First of all, I just got home from the farmers’ market and have a beautiful bunch of golden beets which I could not pass up because I love golden beet tops. I’m wondering if I can make beet kvass with golden beets? I’ve searched online and have not seen anything that references golden beets with regard to kvass. Nor do any pics of kvass appear to have been made with golden beets – the pics are all that deep, vibrant red of red beets.

    Secondly, I have made beet kvass – with red beets – a couple ways. My favorite so far is to leave out the whey, use a lesser amount of salt than most recipes call for, add some cabbage, a couple cloves of garlic and a bay leaf or two. I use a gallon jar and ferment for 30 or even 40 days. The longer it ferments, the better it gets. I seal my jar but I open it every 5-7 days to release whatever it is that can cause the jars to blow up.

    Reply
  38. Deborah says

    January 8, 2016 at 10:04 am

    So I have read a lot of recipes for kvass and I am still not clear on what is best – covered loosely with a towel or the like, or sealed air-tight? Or covered loosely at first and then tightly in the fridge to get some fizz going?

    Reply
    • Trish says

      January 8, 2016 at 10:10 am

      I cover with a coffee filter and then strain and bottle with a tight cap in the fridge. Over time it will build up a bit of fizz. Mine is not super fizzy like root beer or anything. I have made other kvas’ also with carrots, ginger and orange peel. That tastes pretty good and did get more fizzy than the beets. I also made mixed greens kvas and that one definitely is an acquired taste type of thing.

      Reply
  39. Niel says

    May 15, 2021 at 1:05 am

    I used Zero Water filtered water and the kvass went bad quickly. City water, just fine.

    Reply
  40. Robyn Pooldaily says

    July 7, 2021 at 3:44 am

    I made this recipe and turned out great! I added garlic, ginger, and lots of different seeds you suggested in optional extras. Will try to keep making, my kids drink it faster than i can keep up and we eat the beetroot slices as condiment with food. Love it!

    Reply
  41. Maroula says

    January 10, 2022 at 11:07 pm

    I’ve made this a couple of times now and not sure if its 100% right.
    It’s definitely salty but not sour, so I guess that’s why I question it.
    I didn’t feel any detox effects at all.

    I left mine for over 7 days as it wasn’t quite right, but hey I’m not even sure about that either lol. Is there a max time you can leave it ferment before it’s not safe to consume?

    I would like to know:
    -how to keep the beets from rising?
    -is there a ratio between beets and water in the one jar? (I did 3 beets, they were on the larger side, however I used about 5-6 jars (1-1.8L) not quite 1/2 gallon you used.

    Thanks Maroula

    Reply
    • Peggy says

      January 11, 2022 at 11:09 am

      Hi Maroula,
      It all depends on the climate of your home, live cultures you are using and other factors that may contribute to it not getting the sourness. If your jar is full and you are only fermenting 2-3 days you don’t really need weights but you can buy fermenting weights from Cultures for Health, here is a resource page with links and some have coupon codes, click on the Lacto-Fermentation: https://traditionalcookingschool.com/tools/?swcfpc=1
      You will want to scale up or down depending the size jar you are using, use Wardee’s ratio of approximately 3 medium beets about 3″ to 4″ diameter in a half gallon jar. This will fill approximately 1/4-1/2 of the jar. Using the right ratio of water, salt and whey is important.
      We can help you further with our traditinal cooking school program. Would you like more info about our program?
      Here is a link for more info:
      https://lp.traditionalcookingschool.com/lp/bible-based-cooking-program-direct/
      I’m happy to answer questions about the program so you can get plugged in and get the help you need!
      ~Peggy, TCS Customer Success Team

      Reply
  42. Maroula says

    January 22, 2022 at 3:43 am

    Thanks for the tips Peggy.
    Unfortunately shipping to get to Australia would be too much.

    Yes these courses are something on my to do list.
    Thank you again.

    Reply
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Photo collage of beet kvass in half gallon jars, some flavored with citrus and other fruits. Text overlay says: "How To Make Beet Kvass (bold earthy salty!)"
Beet kvass in half gallon jars, some flavored with citrus and other fruits. Text overlay says: "How To Make Beet Kvass (bold earthy salty!)"
Beet kvass in half gallon jars, some flavored with citrus and other fruits. Text overlay says: "How To Make Beet Kvass (bold earthy salty!)"
Holding up a glass jar of beet kvass with ice cubes. Text overlay says: "Beet Kvass Recipe (plus flavor ideas!)"
Beet kvass in half gallon jars, some flavored with citrus and other fruits. Text overlay says: "Beet Kvass Recipe (that actually tastes good!)"
Photo collage of beets and beet kvass: in half gallon jars, in a glass jar with ice. Text overlay says: "Traditionally Fermented Beet Kvass Tonic (no whey dairy-free option)"
Photo collage of beets and beet kvass: in half gallon jars, in a glass jar with ice. Text overlay says: "Healing & Probiotic Beet Kvass (1000 year old fermented drink!)"
Photo collage of beets and beet kvass in a glass jar with ice. Text overlay says: "Healing & Probiotic Beet Kvass (1000 year old fermented drink!)"
Ruby-colored beet kvass in a half gallon jar. Text overlay says: "Homemade Beet Kvass (1000 year old fermented drink!)"
Ruby-colored beet kvass in a half gallon jar. Text overlay says: "Homemade Beet Kvass (1000 year old fermented drink!)"
Photo collage of making beet kvass: chopped beets, adding water to a jar, finished kvass flavored in half gallon jars, kvass in a glass jar with ice. Text overlay says: "Healing & Probiotic Beet Kvass (no whey dairy-free option)"
Whole beet next to a small jar of finished beet kvass ready for drinking. Two half gallon jars of beet kvass are in the background. Text overlay says: "Traditionally Fermented Beet Kvass Tonic (plus flavor ideas!)"
Photo collage of beets and beet kvass: in half gallon jars, in a glass jar with ice. Text overlay says: "Healing & Probiotic Beet Kvass (1000 year old fermented drink!)"
Photo collage of making beet kvass: chopped beets, adding water to a jar, finished kvass flavored in half gallon jars, kvass in a glass jar with ice. Text overlay says: "Healing & Probiotic Beet Kvass (that actually tastes good!)"
Whole beet next to a small jar of finished beet kvass ready for drinking. Two half gallon jars of beet kvass are in the background. Text overlay says: "How To Make Beet Kvass (1000 year old fermented drink)"

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