Simple Beet Kvass

5 ways to enjoy salty beet kvass - and why this probiotic beverage is perfect for beginners.

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Salty and sour beet kvass is a sugar-free fermented beverage that is refreshing on a hot day. It tastes similar to Polish borscht. It is a great source of probiotics and can be used to culture other vegetables.


Units Scale
  • 1 medium-sized beet or 2 small beets (see notes)
  • 2 tsp salt (non-iodized)
  • 3 cups filtered water (chlorine-free)


  1. Since this is a longer ferment, start with a clean and sanitized quart-sized jar. 
  2. Wash the beet. Leave the skin on, but remove any bad spots. You don’t want to contaminate your ferment with mold
  3. Dice the beet into cubes and add to the jar. Use a weight to keep the beets from floating.
  4. Dissolve the salt in the water, and pour over the beets. 
  5. Top with a lid that can handle fermentation. A fido jar or pickle pipe are both reliable options. But you can also just cover the jar with a loose-fitting lid or a cloth.
  6. Leave the beets to ferment in a dark location for at least 1 week, or up to 1 month.
  7. When you’re ready to drink the kvass, strain it into a bottle and store it in the fridge. Consume within 1 month of bottling.


  • Organic, farm-fresh beets don’t require a starter, however, you can use sauerkraut juice or a purchased starter to get the ferment going.
  • I don’t recommend making kvass with older beets (ones that have been stored for a few months) as they tend to go moldy. No one wants moldy kvass!
  • You can flavor the kvass before drinking by adding dried dill and garlic powder (for a borscht flavor). Brad enjoys adding a stick of celery and drinking it like vegetable juice!
  • The leftover beets are perfect for a Ukrainian salat.