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How to Make Beet Kvass – A Probiotic Rich Fermented Drink for Good Gut Health

How to Make Beet Kvass YouTube Video
Watch the How to Make Beet Kvass video

Beet Kvass is easy to make and gives you a wonderfully effervescent and probiotic-rich drink.  It’s also an economical beverage when made at home because you can reuse the beets a second time.

And after the second batch of Beet Kvass finishes fermenting, you can use the probiotic-rich beets in a salad.  For an extra flavor kick, use some of the Beet Kvass in place of vinegar when you make your salad dressing.  It’s delicious!

More Probiotic-Rich Drinks

To learn how to make other probiotic-rich drinks, check out the following videos and recipes below.

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How to Make Beet Kvass

5 from 4 votes
Prep: 10 minutes
Total: 10 minutes
Yield: 32 ounces
Beet Kvass is easy to make and gives you a wonderfully effervescent and probiotic-rich drink.

Ingredients

  • 4 Beets Peeled with tops and tails removed
  • 2 tablespoon Coarse ground Celtic sea salt
  • 1 Filtered water Sufficient to fill jar

Instructions 

  • Cut up beets into 1-inch cubes.
  • Place beets into a half-gallon jar that has a lid.
  • Add salt.
  • Fill jar with water, leaving approximately 1 inch of head space.
  • Put lid on jar, finger tight.
  • Place jar in a warm, undisturbed place, such as in a kitchen counter corner, on top of a refrigerator, or in a cabinet or pantry.
  • After a few days, check the jar to see if bubbles are beginning to appear. In warmer months, bubbles will appear sooner than in cooler months. If you see bubbles, loosen the jar lid to allow some of the carbon dioxide to escape. Retighten the jar lid.
  • Continue to check the jar each day. Loosen the jar lid to release carbon dioxide and retighten lid. After approximately 7 days, use a clean spoon to taste the Beet Kvass. If it is to your liking, strain out the beets from the liquid. This liquid is your Beet Kvass. Decant the Beet Kvass into a clean bottle, reserving 1/4 cup. Place a cap on the bottle and refrigerate the Beet Kvass.
  • Place the beets back into the half-gallon jar along with the reserved 1/4 cup of Beet Kvass and 1 tablespoon of coarse ground sea salt. Repeat Steps 4 thru 8, but do not reserve 1/4 cup of the Beet Kvass unless you have a new batch of beets. The beets can only be used to make 2 batches of Beet Kvass.
  • Do not discard the beets used to make the first 2 batches of Beet Kvass. They are rich in probiotics now, and you can now add them to a salad.

Video

Notes

The beets can only be used to make two batches of Beet Kvass. 
Do not discard the fermented beets used to make the first 2 batches of Beet Kvass. They are rich in probiotics now, and you can now add them to a salad.
For an extra flavor kick, use some of the Beet Kvass in place of vinegar when you make your salad dressing.  It’s delicious!
Store in the fridge but don’t freeze as freezing reduces the probiotic effects of the kvass.
Find this recipe and video at https://marysnest.com/recipe/how-to-make-beet-kvass/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 444mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
Course: Beverages
Cuisine: Eastern European
Calories: 4
Keyword: Beet Kvass
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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Comments

  1. Kathy says:

    5 stars
    Hi Mary, Thank you for all of your wonderful videos. I really liked your prepping videos a lot. As for the Beet Kvaas. Can I substitute a different salt for the gray Celtic coarse salt?

    1. Mary's Nest says:

      Hi Kathy,

      Thanks for your kind comments! Yes. You can use a different salt, but make sure the salt does not have any anti-caking ingredients.

      Love and God bless,
      Mary

  2. Angela Lewis says:

    5 stars
    Thank you Mary once again for a wonderful video! They should be prescribed by doctors as your voice is soothing and relaxing! PLUS we learn all these healthy things to make. My husband suffers with bloating and an upset tummy often. We tried the shop bought pro-biotic drinks and they didn’t help. So I’ve got him on home made kefir and will try this too (once we can get beetroot in the UK again!). I loved the idea of the cloves and orange peel. Please can you let me know how much cloves to use? I don’t want to kill the lovely beet taste with too much cloves. Thank you so much again! Angie

    1. Mary's Nest says:

      Hi Angela, Thank you so much for all the kind words! As to the cloves, yes go easy – just a small handful – maybe 10 at most. I generally don’t measure! LOL!! Thanks again for being here!! Love, Mary

  3. Corinne Smedes says:

    Hi there, just trying this for the first time. Do I need to strain it through a cheese cloth? or just a sieve?
    Thank you so much for your videos, I am really enjoying them, and trying to slowly change things in the home.
    Corinne

    1. Mary's Nest says:

      Hi Corinne, Thank you so much for your comment. I am thrilled to hear that you are transitioning over to a traditional foods kitchen! As to kvass…you do not need to strain it through cheesecloth. You have options. You can remove the beets or you can leave them in the kvass for a few more weeks once you refrigerate it. If you leave the beets in for a few weeks, they absorb more of the kvass which helps to mellow the salty flavor but increase the flavor of the beets. Either way, the kvass will mellow in flavor over time. But yes, once you go to strain it, just a sieve is fine.

      Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.

      And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:

      ➡️How to Make Bone Broth: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH

      ➡️How to Make Fermented Vegetables: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr

      ➡️How to Make Fermented Condiments: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj

      ➡️The Complete Guide to Sourdough: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof

      ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

      ➡️Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon – and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!

      And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS

      ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.

      ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK

      ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U

      ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: https://youtu.be/qjOJh8Cb_-k

      Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️

      PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645

  4. Julia Sayer says:

    5 stars
    Love your videos! Thank you! You are a blessing! Today, I made my first Beet Kvass!

    1. Mary's Nest says:

      Hi Julia,

      Oh my goodness!! Thank you for the kind words!! You made my day!! So glad you make beet kvass!!

      Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.

      Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

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