Beet Kvass (Fermented Beverage)


Beet Kvass is highly regarded for its beneficial digestive properties and its unique refreshing flavour. It is simply the fermented liquid that develops from soaking raw beetroot in salted water* for 5 to 7 days.


  • 2 or 3 beetroots (depending on the size of jar)
  • 2 or 3 tsp. fine sea salt.
  • 1 or 2 litres filtered water*


  1. Wash the beetroots by scrubbing them well; don’t peel them.
  2. Slice or cube the beetroot into small pieces and place them in the clean jar with the salt and water.
    Make sure the beets are totally submerged.
  3. Stir the contents with a non-metallic spoon and tighten the lid to seal.
  4. Place the jar in a shallow tray as there may be some leakage during the fermentation process.
  5. Cover the jar with a clean tea towel and leave to sit away from sunlight for 5 to 7 days.
  6. Open the lid each day to stir; there may be some bubbling on the surface which is normal.
  7. When it has reached the desired taste (some like to leave it longer) you can decant the liquid to a bottle and refrigerate.The beets can be eaten in a salad or left submerged in the liquid in the fridge for later use. The Kvass will keep in the fridge for 2 or 3 months.

*It is advised to use filtered water. Tap water which has been chlorinated will interfere with the fermentation.

This Beet Kvass recipe is a very easy way to enter the world of fermentation at home. To make this powerful tonic in your own kitchen, firstly, you need a large (1 or 2 litre) clean jar with a lid. Secondly, grab yourself a clean tea towel. This is used to cover the jar to prevent any bugs, dust etc. from entering. Last but certainly not least, get yourself some raw beetroot, salt and water.
Then follow the method we have lined out for you.
Finally, when it’s all done, take your Beet Kvass daily as a tonic or use it in soup, stocks or dressings.

Why ferment it?

The alchemy of fermentation is a truly fascinating subject which has transformed the food we eat from ancient times to the modern-day.
The benefits of eating naturally cultured foods are well documented and there are many traditional examples from around the world.  These include sauerkraut, kimchi and miso.
In addition, bread, yoghurt, cheese and chocolate are also all products of fermentation. Most of us are familiar with these but maybe not everyone’s aware they are fermented!

For more in-depth info about fermented foods, check out these blogs posts on the subject.

Candida Overgrowth: The Importance of Fermented and Cultured Foods on the Anti Candida Diet (Part Three)

The Benefits of Vegetable Fermentation in a Nutshell [Plus Emily’s Sauerkraut recipe!]

Beetroot for beet kvass
salt for beet kvass fermentation

finished product of beet kvass


Beetroot is a member of the same family as chard and spinach and you can eat both the root and the leaves. The root is incredibly nutrient-rich, being choc-full of vitamin C, magnesium, folic acid, potassium and fibre. The leaves are packed with calcium, iron and vitamins A and C.

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