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Beet Kvass

Beet Kvass

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When I began changing my diet years ago, I started to learn about fermented foods and drinks like beet kvass. Beet kvass was a little bit of a hard sell for me since I am not as enthusiastic about consuming beets as I am other vegetables. However, I find that beet kvass can be very pleasant tasting.

Although I first drank beet kvass years ago, I have not had it in a while. I made the mistake of not using enough salt in a homemade batch and it molded after a while. Eventually, I forgot to make a new batch as this was close to the time we moved across states.

Beet Kvass Gives Liver Support

Recently, I was motivated to make beet kvass again. I was advised to make a batch again so that I could consume it at least two times a day. The reason this was recommended for me is it is a good liver tonic. Beets can purify the blood and support your liver.

The kvass can take on the flavor of the ingredients in it. The ingredients in this recipe make it very mild and pleasant (in my opinion). I would recommend experimenting with this recipe. Please share how you make your kvass in the comments! I hope you enjoy this recipe.

Beet Kvass

Prep Time 5 minutes
Total Time 5 minutes



  1. Peel garlic cloves and ginger. Slice the ginger.
  2. Wash the beets.
  3. Remove top and bottom of beets.
  4. Chop beets into 1 inch pieces (do NOT shred the beets as they will ferment way too quickly). You do not need to peel the beets.
  5. Place beets, ginger, garlic and fresh dill in a clean glass quart mason jar.
  6. Add salt and fill the jar with filtered water, leaving a little room at the top.
  7. Cap the jar and leave at room temperature for 2 days.
  8. After 2 days, place jar in the refrigerator. You can drink the beet kvass immediately and there is no need to strain any of the ingredients in the jar.

Beet Kvass

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