Homemade Beet Kvass


What is Kvass

Kvass is a common fermented beverage in Eastern Europe / Russia since ancient times. It was traditionally made by fermenting of rye or barley. Today it’s also created using just beetroots, fruits or other root vegetables. Kvass uses lactobacilli probiotics. This kvass version has blood- and liver-cleansing properties.MORE: Probiotics: Benefits, Fermentation and Supplements

Beet Kvass Recipe

A cheap and easy fermented drink that has blood and liver cleansing properties.


2000 mL (4-8 cups) Preserving glass jar


Prefer organic when possible.

  • 2-4 beets

  • 1/4 cup whey or juice from sauerkraut (here's how to make whey)

  • 1 tablespoon sea salt or himalayan salt

  • Filtered water

  • 1 orange (optional)

  • 1 tsp. grated ginger (optional)

Note! You CAN make kvass without whey or the juice from sauerkraut - with just sea salt, it may take a few days  longer though.


  1. Wash beets and peel (if your beets are organic you can leave skin on)

  2. Chop beet in to small cubes, but don't grate.

  3. Place beets in bottom of the jar.

  4. Add grated ginger.

  5. Cut half the orange into slices add ad them.

  6. Squeeze the juice from the other half over the ingredients.

  7. Add salt and the whey or sauerkraut juice.

  8. Fill your jar with filtered water.

  9. Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment.

  10. Transfer to fridge.


Consume as desired.

More Fermenting recipes: