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5 from 1 vote

Beet Kvass

Prep Time15 mins
Total Time15 mins
Servings: 16
Calories: 5kcal


  • 2-4 beets
  • 1 Tbsp. sea salt
  • filtered water
  • 1/4 cup sauerkraut juice or whey (optional)


  • Wash beets gently to remove any dirt. Do not peel them.
  • Chop beets into small ½ inch cubes. Do not grate them.
  • Place the chopped beets in the bottom of a half-gallon glass jar, fill half way.
  • Add sauerkraut juice or whey, if using, and sea salt. You may increase the amount of sea salt by ½ (so 1 ½ Tablespoon total salt) if you are not using a starter.
  • Fill jar with filtered water leaving one inch of space at the top. Close the jar tightly with lid and cover with a towel. Place the jar in a warm spot in your home.
  • Allow the beet kvass to ferment for 1-2 weeks. If you are using a starter culture your beet kvass may be done in just 2-4 days.
  • Transfer to refrigerator and enjoy as desired. When I make a batch, I like to drink 3-4 ounces each day.


*My favorite high-powered blender is Blendtec Total Classic.


Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 391mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg