Beet Kvass
Serves: 2 quarts
  • 3 medium or 2 large organic beets, peeled and chopped up coarsely
  • 2 tablespoons sea salt
  • About 2 quarts filtered water (8 cups)
  1. Place beets and salt in a sterilized 2-quart glass container and fill with filtered water. Stir well and screw lid on tightly.
  2. The lid should have a little give (but not screwed on tight) to allow carbon dioxide
  3. to release, but covered to keep out microbes. Keep at room temperature for 2–3 days before transferring to the refrigerator. You will know it is ready when it is sour and slightly effervescent. Keep at room temperature for 2 days before transferring to the refrigerator.
  4. When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another 2-3 days. The resulting brew will be slightly less strong than the first. After the second brew, compost the beets and start again with a new batch.
Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in too rapid of fermentation that favors the production of alcohol rather than lactic acid.
Recipe by Amanda Love at