Beetroot kvass is one of those beautifully simple fermented drinks that proves healthy food does not need to be complicated. Made with raw beetroot, sea salt, filtered water and time, this traditional fermented beetroot drink has a deep ruby colour, earthy flavour and gentle tang. It is easy to make at home, naturally vibrant, and a great recipe to add to your fermentation toolkit.
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My Beetroot Kvass Story
I first learned how to make beetroot kvass while teaching raw food and fermentation at Leiths Cookery School in London. During that time, I researched probiotic fermented beverages from around the world, practiced making them many times, and taught hundreds of students how to prepare simple ferments at home.
Beetroot kvass quickly became one of my favourites because it is so straightforward. No fancy equipment. No complicated technique. Just beetroot, brine and patience. The flavour is earthy, slightly salty, gently sour and deeply nourishing in that old-school fermented-food kind of way.
The garlic is a traditional addition, but it is optional. Add it and the kvass becomes more savoury and almost medicinal in flavour. Leave it out and you get a cleaner, sweeter beetroot tonic. I also like playing around with different flavours. Blood orange, fresh orange or a few blackberries can bring a brighter fruit note and sometimes a little extra fizz.
What Is Beetroot Kvass?
Beetroot kvass is a traditional fermented drink made by submerging chopped raw beetroot in a saltwater brine. Over a few days, natural fermentation creates a tangy, earthy drink with a beautiful deep red colour.
It is often enjoyed in small amounts as a daily tonic, but it can also be used in salad dressings, soups, marinades and savoury drinks.
Nutritional Benefits
Beetroot is naturally rich in colour, flavour and useful plant compounds. It contains folate, manganese, potassium and naturally occurring nitrates. It also contains betalain pigments, which give beetroot its deep red-purple colour.
Fermented drinks like beetroot kvass may also support a more diverse diet by adding traditional fermented foods into your routine. When made and stored properly, naturally fermented foods can contain live microorganisms. As always, think of fermented foods as part of an overall healthy balanced diet.
Ingredients You Will Need
Full recipe quantities and method are below in the recipe card.
You will need raw beetroot, filtered water and sea salt. Optional flavourings include fresh ginger, garlic, bay leaf, black peppercorns, orange, blood orange or a few blackberries.
How To Make Beetroot Kvass
- Wash and trim the beetroot, then cut it into medium-sized chunks. Do not grate it, as this can make the ferment too active.
- Add the beetroot to a clean glass jar with your chosen flavourings. Dissolve the sea salt in filtered water to make a brine, then pour it over the beetroot until fully covered.
- Leave the jar at room temperature, away from direct sunlight, for 3-5 days. Burp the jar daily to release gas. Once the kvass tastes lightly sour, earthy and tangy, strain it into a clean bottle and store it in the fridge.
- Always keep the beetroot fully submerged under the brine. If you see mould, notice a slimy texture, or smell anything rotten, discard the batch and start again.
Flavour Variations
- For a traditional savoury version, add one small garlic clove.
- Add a few strips of orange or blood orange peel for a brighter citrus version.
- To male a fruitier ferment, add a few blackberries.
- For a warming version, add fresh ginger and black peppercorns.
Start simple first. Once you understand the basic flavour, then you can start playing.
How To Serve Beetroot Kvass
- Drink a small glass chilled as a fermented tonic.
- Use it as the acidic base for salad dressings.
- Mix with lemon juice, olive oil and herbs for a quick vinaigrette.
- Serve it alongside a savoury breakfast, grain bowl or mezze-style lunch.
How To Store Beetroot Kvass
- Once fermented to your liking, strain the kvass into a clean bottle or jar and store it in the fridge.
- Use within 2-3 weeks.
- Open carefully if the kvass becomes fizzy. Ferments are alive and occasionally dramatic!
FAQ
Not really. It has an earthy, salty and slightly sour flavour. If you add orange, blood orange or blackberries, it becomes a little fruitier.
No. Garlic is traditional, but optional. It gives the kvass a strong savoury flavour. Leave it out for a cleaner beetroot drink.
It can be lightly fizzy, especially if you add fruit or leave it to ferment a little longer. Always burp the jar daily during fermentation.
No. Use raw beetroot. Cooked beetroot will not ferment in the same way and can give a duller flavour.
Start small, around 30-60 ml, especially if you are new to fermented foods. See how your body responds and build from there.
More Recipes
- Kombucha
- Water Kefir
- Pineapple Tepache
- Rejuvelac
- Beetroot Pomegranate Juice
- Golden Glow Juice
- SuperGreen Juice
- Turmeric Jamu
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Adam says
Great recipe, thanks for sharing