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Beet Kvass – Made Spicy or Not

Why fermented beet kvass?  To begin with, this beverage has both medicinal qualities and helpful as a digestive aid.

  • Loaded with nutrients
  • Outstanding blood tonic
  • Aids digestion
  • Supports regularity ( we all want that, right )
  • Alkalizes the blood
  • Cleanses the liver

What you’ll need:

  • 2 to 3 Organic beets chunked
  • 1/2 small onion chunked
  • 1 to 2 cloves of garlic quartered
  • 1 Tbsp. Celtic sea salt
  • Filtered water
  • Quart mason jar


  1. If using organic beets, scrub, cut off ends then cut into chunks (if using conventional beets, peel, and chunk)
  2. Cut onions in large pieces and quarter garlic
  3. Place onions and garlic at the bottom of the jar, then top with beets
  4. Your jar should be 1/3 full of beets/veggie
  5. In a separate quart jar mix salt and fill halfway with water. Stir until salt dissolves
  6. Pour saltwater over beets, leaving 1″ space at the top
  7. Cap and let ferment on the counter
  8. Start enjoying it after one week
  9. Personally I let it ferment for about a month – it is a great earthy taste
  10. Once you open it store in the refrigerator

Start your day with a shot of Kvass.  Take it up a notch and have a second shot mid-day.

Note:   Additions: I love to add horseradish root and some fresh hot pepper.  What type of kick do you love?  If you prefer a more mellow kavass use only beets, salt, and water.  Your creation, your tastebuds, your decision – own it!



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