Recipe: Beet/Beet-Carrot Kvass

Beet kvass is one of my new loves. After an incident, which I shall not speak of, regarding fresh-pressed beet juice a couple of months ago, I was convinced that I did not like beets. I tried some beet kvass a couple of weeks ago from a company that makes it raw and organic, and I genuinely enjoyed it. Of course I had to make it myself; it's much cheaper. Besides, I just love fermenting; it's like a mini science experiment every time.

Beet kvass is, not surprisingly, loaded with health benefits. It detoxes the liver and alkalizes the blood (acidic blood is more susceptible to viruses, bacteria, and inflammation). It's full of B vitamins, as well as minerals such as potassium and magnesium. A good way to start the day and get your digestive system moving in the morning is with just 4 ounces of beet kvass!

2 large beets or several small beets
carrots (optional)
1 TBS. salt
4 TBS. whey
filtered water

Chop the beets into 1-inch squares; if making beet-carrot kvass, chop an equal amount of carrots into 1-inch slices. Be careful with beets as they can stain some surfaces! Drop the beets into a half-gallon mason jar (a half-gallon is 2 quarts). I doubled the recipe and make Beet Kvass in one and Beet-Carrot Kvass in the other.

Add the salt and whey and then fill the jar with filtered water, leaving an inch of room at the top so it can ferment. It looks like sangria, except with vegetables! :)

Let the kvass ferment at room temperature for 2 days. The color will deepen over time.

Bottle the kvass and store them in the refrigerator. Leave the beets (and carrots) and about one cup of the liquid in the half-gallon jar. Refill with more filtered water to get a second batch of kvass out of it. You do not need to add more salt or whey - the remaining liquid will act as a starter. After the second batch has fermented, throw the beets out (compost please!) as they will no longer be strong enough make anything good.

Beet kvass is one of the easiest and cheapest ferments, so give it a try and reap the benefits!

Printable: Beet/Beet-Carrot Kvass


  1. Good morning! I was wondering what beet kvass tasted like? Is it tart like other fermented drinks? I'm trying to get my mom off of Crystal Light. I told her about the dangers of artificial sweeteners, but she still drinks it. She likes sweet drinks because she says that sour/tart drinks upset her stomach. Is it possible to add some sugar to it if it is tart? Thanks in advance! I love your website! Oh, and I only used anonymous because I didn't have a Google account, LiveJournal, or any of the other suggestions.

    Jeanine B.

  2. Hi Jeanine,

    Beet kvass is a combination of sweet, salty, and tart. If that makes any sense, LOL! But yes, it is tart - almost all fermented foods are tart, that's just what the fermentation process does.
    I THINK you can probably add sugar, because you can add sugar to some other fermented recipes such as kombucha. HOWEVER, during the fermentation process, the sugar is eaten. Since beet kvass only ferments for 2 day, it would probably still be okay. I let my kombucha ferment for 10 days to ensure that the sugar is all eaten.
    You can experiment and see what works! Good luck!


  3. Great post. This is something I am not familiar with. New fan here! I saw you on Frugal Days.

    I am giving away a set of Ball Canning blue pint jars on my blog right now, I hope you'll stop by!
    Fresh Eggs Daily


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