Kvass is a fermented drink traditionally made from sprouted grains or old bread. Using beets creates a nutritious probiotic drink that can improve your health in ways supplements cannot. There are two popular versions: sugar-based and salt-based. This recipe is a slight combination of the two, but there are almost no rules, so feel free to adjust it however you like. Just keep the amounts of salt, beets, and water similar. The sugar-based version is more like a natural soda, while the salt-based version is a more nutritious drink.

Peel or Don’t Peel?

If you have organic beets then just wash and scrub under running water. If you don’t have organic beets then peel them to reduce the pesticide load. You might prefer the flavor profile of one over the other so make it both ways and decide.

Two large beets will fill a 32 oz (about 1 liter) jar. Chop into irregular little cubes. We want spaces for the brine to circulate. Place into your fermentation jar.

Optional: cloves of crushed garlic.

Optional: slices of raw ginger.

Optional: one tablespoon of raw honey or sugar.

Optional: almost any spice you like, dried.

Make the brine. Use about 24 oz (700 mL) of filtered or spring water. Do not use tap water.

Add 2% salt to the water (14 grams). Dissolve it well.

Place a fermentation weight over the beets and pour the brine over them until they are completely submerged. Cover with a loose lid or fermentation lock, and let sit at room temperature for 5 to 10 days. If this is your first time trying this recipe, taste it daily using a clean spoon.

Once your drink has reached the desired flavor profile, strain out the beets and refrigerate it. The beets are also edible. Enjoy a shot or two every day!

Na zdrowie (pronounced nah ZDROH-vyeh) – to health!