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–+ servings
Beetroot kvass fermented drink in a glass jar with fresh beetroot and beet greens on a rustic wooden table.

Beetroot Kvass

Jamie Raftery
Beetroot kvass is a traditional fermented beetroot drink made with raw beetroot, sea salt, filtered water, and optional aromatics. It has a deep earthy flavour, gentle tang, and beautiful ruby colour.
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Prep Time 10 minutes
Fermentation Time 3 days
Total Time 3 days 10 minutes
Course Fermentation
Cuisine Eastern European
Servings 18 50ml Portions
Calories 8 kcal

Equipment

  • Glass jar
  • Chopping board
  • Chefs knife
  • Weighing scales
  • Jug
  • Spoon
  • Sieve
  • Storage bottle

Ingredients

  • 300 g Beetroot (washed and trimmed)
  • 1000 ml Water - filtered
  • 20 g Sea salt
  • 10 g Ginger root (sliced, optional)
  • 1 each Garlic clove (lightly crushed, optional)
  • 1 each Bay leaf (optional)
  • 4 each Black peppercorns (optional)

Method
 

  • Wash the beetroot well, but do not peel unless the skin is very rough or damaged. Trim off the tops and roots.
  • Cut the beetroot into medium-sized chunks, approximately 2–3 cm pieces. Do not grate the beetroot, as this can make the ferment too active and cloudy.
    300 g Beetroot
  • Add the chopped beetroot to a clean 1 litre glass jar.
  • Add the optional ginger, garlic, bay leaf, or black peppercorns, if using.
    10 g Ginger root, 1 each Garlic clove, 1 each Bay leaf, 4 each Black peppercorns
  • In a measuring jug, dissolve the sea salt into the filtered water to make a simple brine.
    20 g Sea salt, 1000 ml Water - filtered
  • Pour the brine over the beetroot, making sure the beetroot is fully covered.
  • Leave at least 3–4 cm of space at the top of the jar to allow room for fermentation.
  • Cover the jar with a lid, but do not seal it too tightly. Alternatively, use a fermentation lid if you have one.
  • Leave the jar at room temperature, away from direct sunlight, for 3–5 days.
  • Open the jar once daily to release any built-up gas. This is called burping the ferment.
  • Taste the kvass after 3 days. It should be earthy, slightly salty, lightly sour, and gently tangy.
  • When the flavour is to your liking, strain the liquid into a clean bottle or jar.
  • Store the beetroot kvass in the fridge and drink within 2–3 weeks.

Recipe Notes

  • Use good-quality raw beetroot for the best flavour and colour.
  • Do not use cooked beetroot, as it will not ferment in the same way.
  • The beetroot must stay below the brine to ferment safely.
  • If any beetroot pieces float above the liquid, press them down with a clean spoon or use a fermentation weight.
  • A little fizz is normal. A strong rotten smell, visible mould, or slimy texture means the batch should be discarded.
  • For a milder kvass, ferment for 3 days. For a stronger, more sour flavour, ferment for 5–7 days.
  • Beetroot kvass is naturally salty due to the fermentation brine. Enjoy in small servings, especially if you are watching your sodium intake.  

Nutrition Facts

Serving: 50mlCalories: 8kcalCarbohydrates: 2gProtein: 0.3gFat: 0.04gSodium: 447mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin B1: 0.01mgVitamin B2: 0.01mgVitamin B3: 0.1mgVitamin B5: 0.03mgVitamin B6: 0.01mgVitamin C: 1mgVitamin E: 0.01mgVitamin K: 0.4µgCalcium: 6mgCopper: 0.03mgFolate: 18µgIron: 0.2mgManganese: 0.1mgMagnesium: 5mgPhosphorus: 7mgSelenium: 0.1µgZinc: 0.1mg
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