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making beet kvass

Beet Kvass

Beet kvass is an effervescent fermented drink. Tangy and traditional, this elixir is flush with health benefits. It's also easy to make!
5 from 3 votes
Prep Time 5 mins
Fermenting Time 7 d
Course Drinks
Cuisine Russian


  • Quart-sized mason jar (one litre)
  • Lid
  • Fermentation Airlock (optional)


  • 1-3 beets enough to fill a quart-sized jar halfway
  • 1 tsp salt
  • filtered water to fill the jar


  • Scrub and chop the beets into 1/2"-3/4" chunks
  • Add the beets to the jar, filling it halfway
  • Fill the jar with filtered water, leaving 1/2" inch of head space
  • Stir in the salt and cover with a lid or fermentation airlock.
  • Allow to ferment for 7-14 days until fizzy


  • If you're using a lid to seal the jar instead of an airlock, make sure to open it up every day to release any gas buildup.
  • Try to give the kvass a daily stir (if you forget to do this, that's totally fine).
  • You may notice a layer of scum. This is harmless. Just scoop it out!
  • Adding a couple of tablespoons of whey will help to speed up the fermentation.
  • Experiment with flavouring the kvass by including cabbage, onion, ginger, turmeric, etc to the mix.
  • Get a second brew out of the beets by topping them off with additional salt and filtered water.
  • Keeps for up to two months in the fridge (possibly longer, if it lasts that long!)
Keyword Fermentation