• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dr. Karen S. Lee logo

  • ABOUT
    • Contact
    • Start Here
    • 5 Reasons to Subscribe
    • Accessibility Statement
    • Cookie Policy
    • Copyright
    • Disclaimer
    • Disclosure
    • Privacy Policy
    • Terms of Use
  • RECIPES
  • HEALTH
    • General Health
    • Healthy Eating
      • EWG's Shopper's Guide
    • Natural Living
  • MY BOOKS
    • No Thaw Paleo Instant Pot
    • Keto Instant Pot
    • Paleo Air Fryer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • COOKBOOKS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » RECIPES » Beverages

    How to Make Beet Kvass

    Published: Jul 18, 2014 / Modified: Jun 5, 2020 by: Dr. Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Jump to Recipe ⬇️

    Beet kvass in a glass next to beet kvass pitcherhas taken me on an interesting gastronomic journey and revelations. I knew fermented food was great but GAPS diet puts fermented foods all the way at the top of the list of good foods for gut health. I've been making and eating fermented veggies for years and I never knew how much it was helping our gut health already!

    Take kimchi, for example. It's our ethnic staple side dish and recently, it has become the most talked about fermented foods in the health food scenes. And when I ran out of kimchi, I 'pickled' cabbage for a quick crunchy cabbage fix but it turns out, I was making sauerkraut all these years and I didn't even know it! Also, I always 'pickled' cucumber with just salt and again, I learned, I was 'fermenting' cucumbers. It's just the way we, Koreans, always 'pickled' veggies. Who knew I was making probiotics? And honestly, I love these types of 'pickles' better than the ones with vinegar.

    But Beet Kvass is something I NEVER heard of until I started GAPS diet. I never tried fermenting beetroots before. I guess, in theory, it makes sense. You can practically ferment any veggies, really. And since beetroots are loaded with nutrients to begin with, Beet Kvass makes a great detox tonic. According to Nourishing Traditions by Sally Fallon, (affiliate) kvass "promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups."

    I will say, the taste is a bit tart, salty and sour...all the right elements to awaken your palate.

    How to Make Beet Kvass

    My kvass recipe is a variation of a recipe from the GAPS book(affiliate) since we are allergic to whey. The book also uses garlic and ginger but I thought they would kill any probiotic property so I left them out. I've been adding kvass to our daily juicing and drinking it straight. But you can dilute it with water or carbonated water too. It is really simple to make and you will love the pretty color too!

    Did you try this recipe? We would love your feedback! Click on the stars on the recipe card below.
    Glass of red beet kavas on a wooden table
    Print Recipe Pin Recipe
    No ratings yet

    How to make Beet kvass

    Beet kvass is a great drink to get probiotics to help your gut health. It's refreshing and easy to make at home.
    Prep Time10 mins
    2 d
    Course : Drinks
    Cuisine : GAPS, Paleo
    Keyword : Vegetable
    Servings: 4
    Calories: 26kcal
    Author: Dr. Karen Lee

    Equipment

    • ½ gallon glass jar with lid

    Ingredients

    • 3 med organic beetroots
    • 1 tablespoon Celtic Sea Salt
    US Customary - Metric

    Instructions

    • If beetroot is organic, you don't have to peel the skin. Just spray some vinegar and scrub the dirt off well.
    • Cut up beetroots in small squares for faster fermenting. But DO NOT shred or grate it as they will ferment too quickly and turn into alcohol. Well, if that's what you want, I guess you can but for probiotic purpose, you don't want to grate it.
    • Add beet to the jar. Fill up the jar with filtered water, leaving about 2 inches at the top.
    • Leave the jar on the counter for about 2-5 days. Taste to your liking and keep it refrigerated.
    • When you have a little bit of kvass left in the jar, you can make a second ferment...or third...until beetroot looks pale. Then, they are spent and you'll have to start a new batch.
    • You can dilute with water or carbonated water or straight up or add it to your juicing or blending. And add some ice and ENJOY!

    Nutrition

    Calories: 26kcal | Carbohydrates: 5g | Sodium: 1792mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.5mg
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
    Tried this recipe? Share your photo and mention @drkarenslee or tag #drkarenslee!

    More Beverages

    • Dairy-Free Mango Lassi Recipe
    • Single-Serving Matcha Smoothie
    • Juicing vs. Smoothies? Which is better?
    • Homemade Rice Milk

    About Dr. Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Rachael says

      January 30, 2016 at 10:25 am

      Do you put he lid on the jar or cover with cloth while it is fermenting?

      • Dr. Karen says

        February 04, 2016 at 7:50 pm

        Rachael,
        I put some sort of a cloth or paper towel over it loosely while it's fermenting. You don't want exploding kvass.

    2. sarah says

      August 03, 2014 at 11:44 pm

      Is it ok if mold is on top?

    3. Dr. Karen Lee says

      July 31, 2014 at 7:57 am

      miriguwa If you use mineral rich himalayan pink salt, you shouldn't have problems with Kvass. It's the table sale you shouldn't have. Here is one article on the connection between the two. http://www.holistichealthsecrets.com/Himalayan-Crystal-Salt.html

      Disclaimer => I'm not your doctor and can't tell you that salt in kvass is fine for your high blood pressure though. 🙂

    4. miriguwa says

      July 24, 2014 at 12:02 pm

      I have blood pressure so will this affect my pressure because you say its salty and sour.

    5. [email protected] Talk says

      July 18, 2014 at 1:16 pm

      How does it taste?  Sweet or sour?

    Primary Sidebar

    Smiling Asian woman wearing pink collared shirt
    Karen Lee

    Hi, I'm Karen! I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite allergy-friendly, simple & easy recipes with you!

    More about me →

    Popular

    • Ginger Lemon Honey Immune Booster Syrup
    • Perfect Paleo Pot Roast: Grain-Free & Low-Carb
    • Korean Style Paleo Seafood Pancakes
    • Air Fried Shrimp with Garlic and Butter
    subscribe to newsletter box
    Subscribe for Newsletters HERE

    Footer

    ↑ Back to top

    Need

    • Privacy Policy
    • Terms of Use
    • Accessibility

    Want

    • About
    • Contact

    Wish

    • Newsletter
    • Cookbooks

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

    Copyright © 2022 Karen Lee

    • Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    • Print