Sweet Beet Kvass

How to make sweet beet kvass - a simple probiotic soda pop

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Sweet beet kvass is a slightly sparkly and refreshing beverage. Like mead, it relies on the natural fermentation of raw honey for a delicious alternative to pop.


Units Scale
  • 2 1/2 cups water (chlorine-free)
  • 2 Tbsp raw honey (see notes)
  • 1 medium-sized beet (or 2 smaller beets)
  • Additional flavors (see section above for suggestions)


  1. Mix the water and honey in the bottom of a 1-quart (1 L) jar.
  2. Scrub the beet. Remove the top and tail, but don’t peel the beet. Chop the beet up into small cubes. You need at least 1 cup of beet cubes.
  3. Add the beet cubes to the jar. Cap the jar with a lid that will allow gas to escape as it ferments (see notes).
  4. Place the jar somewhere dark to ferment for 2-3 days. (A kitchen cupboard is perfect.)
  5. Cap with an air-tight lid and store in the fridge. Or see the section above for instructions on how to bottle sweet beet kvass so that it carbonates.
  6. Don’t throw out those beets! Add them to soups and salads. Serve them for a snack. Or try making my beet kvass and potato salad.


  • Because of the health risks associated with the consumption of raw honey, this ferment is not recommended for pregnant women, children under the age of 1 year, or anyone who may be immunocompromised.
  • This won’t work with regular commercial honey. Raw, unpasteurized honey naturally contains yeasts and bacteria, which are needed for fermentation.
  • This ferment will really bubble. Make sure the gas can escape by using a fido jar or a mason jar with a pickle pipe. Since it’s a short ferment, I usually just cap my jar with a loose-fitting lid to keep the fruit flies out.
  • With only two tablespoons of honey, this kvass won’t turn into mead. However, it’s also not very sweet. Feel free to sweeten to taste, after fermenting.