Beet Kvass: Liver + Digestive Health Drink

Organic, fresh beets are your best option, as you are relying on the microbes living on the skin to help ferment the kvass.


2 cups of beets

3/4 teaspoon sea salt

2 - 2 1/2 cups of filtered water

You can also add in some ginger root slices, lemon or orange slices, allspice, cloves, cinnamon sticks, or turmeric root.


Remove any dirt from the beets with a gentle wash using filtered water, as chlorinated tap water can kill the microbes.

Cut off the stem and root tip from each beet, then cut into 1/2 inch thick pieces, leaving the skin on. Toss chopped beets into a 1-liter jar until it is about halfway full.

Add 1 to 2 teaspoons of fine grain sea salt.

Pour the filtered water into jar, leaving about 1 inch of head space. Put your Easy Fermenter lid on the jar and shake to combine. If you don’t have an Easy Fermenter lid use the lid that comes with your mason jar. Just be sure to burp the jar each day by unscrewing the lid (not removing it) then tightening it again. This will release any built up CO2 gases and prevent the jar from breaking.

After 5 days, check the depth of flavor of the kvass—you want the salty flavor to be reduced and a slightly sour, earthy, and rich flavor to be most prominent, which conveys that the fermentation is occurring.

When the beet kvass is fermented to your liking, use a sieve to strain the liquid into jars. Store in the fridge for up to three months. Don't toss the leftover beets! They can be shredded and tossed in salads or roasted in the oven with some herbs + oil.

fermentsJodie Campbellbeets