Beet Kvass



  • 4-5 small to medium beets, peeled and quartered (you want them cut this size, because you will use them in a second batch and will be cutting them in half)
  • 1.5 Tbsp of sea salt
  • juice of one lemon, or 1 whole lemon cut into quarters (optional)
  • 1 inch hunk of ginger, peeled and cut into a few pieces (optional)


  1. Place the beets in your 32 oz jar, you want them to fill your jar about halfway
  2. Add enough brine to fill. Stir well. Clamp down the lid. Place the airlock into the lid and fill with 1 1/2 tablespoons of water.
  3. Cover the jar with a cloth and leave on the counter or in a cupboard covered to protect it from UV light.
  4. Ferment in a warm place (mid 70°F to low 80°F) for 7 to 9 days. You may see bubbles forming on the top. This indicates active cultures are thriving. Taste after several days.
  5. Transfer the beet kvass into wire stopper bottles, if desired add some grated ginger and the juice of one lemon divided into the bottles, let sit in a dark cupboard for one more week before moving to the fridge.
  6. Take the used beets and cut them in half and add back to your vessel. This time add a hunk of ginger and one lemon cut into wedges. Add brine to fill. Repeat process. The second brewing with the beets will be a bit different. Mine usually turn out a bit cleaner and more effervescent.
  7. *Note - If you have purchased beets with greens make sure your beets have been detached from your greens for at least a week before using them. If you have ever had issues with Kahn yeast showing up (white foamy yeast at end of ferment) - you might want to add a teaspoon of sugar to the brine to provide enough food for the LABs.
  8. **Note: If your temperatures are lower than 70 degrees in the winter simply extend your initial ferment time to 10-14 days (this is about right for my kitchen).

Adapted from:

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