One of the easiest (and maybe healthiest) ferments to make: a vibrant pink, fermented, tangy beverage known for its earthy taste and nourishing properties.
Beetroot kvass (aka beet tonic) has a wholesome, grounding flavour with a gentle sweetness and rooty depth. The magenta coloured drink has a slight saltiness, but is refreshing as well as revitalising. I like to make it with celtic sea salt for added electrolytes.
It can be sipped on its own, diluted with sparkling water, used in cocktails, as a base for salad dressings, or added to soups and stews.
A little tip I picked up from my herbalist – drink beetroot juice (or kvass) during your menstrual phase. Its rich nutrient profile, including iron, potassium and nitrates, can help replenish what may can be lost during menstruation and the natural anti-inflammatory properties of beetroot can reduce inflammation and help ease cramps.
A RECIPE FOR BEETROOT KVASS
INGREDIENTS:
- 2 medium-sized beets (peeled and cut into chunks or small cubes)
- 4 cups of filtered water
- 1-2 tablespoons of sea salt
- Optional: 1-2 tablespoons of whey (for added probiotics) or a splash of apple cider vinegar for extra acidity
- Optional: 1-2 cloves of garlic / a small piece of ginger / a few peppercorns for additional flavour
+ clean 1 litre kilner jar with a rubber seal, chopping board, knife, vegetable peeler, colander, flip top bottle
METHOD:
- Peel the beets and chop into small 1cm cubes. You can leave the skins on if they are organic (just scrub them first), as they contain a high amount of nutrients.
- Place the chopped beets in the glass jar. Add the salt and any of the optional dry ingredients.
- Pour the water into the jar, covering the beets completely. If you’re using whey or apple cider vinegar, add it at this step to help kick start the fermentation process.
- Seal the jar and leave at room temperature to ferment for about 5 – 7 days. Check every few days, ensuring the beets stay submerged in the liquid — adding more water if necessary. You can also skim off any foam that forms on the surface during fermentation.
- After 5 – 7 days, taste the kvass. It should have a tangy, slightly salty flavour. If it’s reached your desired taste, it’s ready to be strained.
- Strain out the beets and any other solids and pour into the bottle.
- Store the beetroot kvass in the fridge for up to a couple of weeks. You can reuse the beet chunks for a second fermentation or discard them.
- Serve chilled.
The kvass will typically last about 2 – 3 weeks when stored in the fridge. The cold temperature slows down the fermentation process, helping preserve its flavour and probiotics. Over time, it may continue to ferment slowly, becoming more sour as it ages.
Beetroot kvass and fire cider are a couple of my favourite immune-boosting tonics. I love to prep a batch of both of them before going away; so they are ready and potent upon returning home – a little health kick post travel.
Fun facts:
The fermentation process of the beetroot helps promotes the growth of beneficial probiotics, which can improve digestion and support a healthy microbiome. The beets in kvass are rich in antioxidants and compounds that are said to aid the liver in natural detoxification.
Beets are naturally rich in nitrates, which are believed to support healthy blood flow and enhance oxygen delivery—offering a gentle boost in energy. Kvass, is celebrated for its essential nutrients, including vitamin C, potassium and iron. The electrolytes and hydrating benefits of beetroot kvass is also said to also help with the fatigue.
I hope you enjoy ~ let me know if you make it and your thoughts on the taste ~ it’s definitely one of a kind.
Love Fleur x
FLEURMENTATION 