Wild Fermented Beet Kvass (Without Whey)

Beet kvass is a delicious cleansing tonic, filled with healthy goodness and probiotics. 

Do you hate beets? Well, today I’m sharing a recipe that is going to make you fall in love with beets.

When I first learnt about beet kvass, I wasn’t at all into it. I wasn’t a huge fan of beetroot, so wasn’t that keen to try it. But then I finally decided to try it, and I really liked it. I also quite liked the fermented beetroot. And that is why I’m in love with this fermented beet cauliflower.

Beet Kvass  traditional probiotic drink that originated from Ukraine. Beet kvass taste isn’t for everyone but I absolutely love it. It’s earthy, salty, sour, with a slight hint of sweetness.

 Beet kvass is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments (Nourishing Traditions).

To make beet kvass, I use wild fermentation which means I don’t add any starters to it such as whey. I do it the natural way, and use only three ingredients; beets, salt and water.  I don’t see the point of adding starters to vegetable ferments. You don’t need to kickstart fermentation, just let it happen naturally. I think some things and processes shouldn’t be rushed.

All that is required is to create the perfect environment for the naturally occurring bacteria to do their job. The naturally occurring bacteria (lactobacilli) eats the beet sugars, and produce lactic acid, increasing vitamins, enzymes and probiotics.

Beet kvass is very simple to make. Simply add roughly chopped beets and salt to a jar, then cover with water. Make sure the beets are fully submerged under the brine. Leave to ferment for 2-3 weeks. You can also add spices, fruits and other veggies. I love adding ginger, pineapple and berries.

Leave the skin on if you are using organic beets otherwise peel them off. Use filtered water or boiled and cooled tap water. Regular tap water contains chlorine and fluoride and may prevent fermentation. Only use unrefined salt; sea salt, pink himalayan salt, and pickling salt. Do not use iodised table salt as it will prevents the growth of the lactobacilli. If you notice white foam on top of your kvass, don’t panic – it’s kahm yeast and totally harmless. Just scoop it off.

Wild Fermented Beet Kvass (Without Whey)

Beet kvass is a delicious cleansing tonic, filled with healthy goodness and probiotics. 


  • 2-3 large beets
  • 1 Tablespoon unrefined salt
  • 4 cups filtered water
  • Jar


  1. Thoroughly wash your beets, and roughly chop them.
  2. Add the beets, salt and water to the jar, and stir until the salt is dissolved. Cover with a lid or cloth secured with a rubber band. Allow the kvass to ferment for 2-4 weeks.
  3. Do a taste test after a week or two and once it reaches the taste you like strain out the beets, bottle kvass and keep in the fridge.


You can reuse the beets to make another batch. Simply add more water, 1/2 cup of the finished beet kvass and half the salt. Throw away the beets after the second batch.