Traditional Beet Kvass Recipe

• 2–3 medium organic beets (peeled and chopped into chunks)
• 1 Tbsp sea salt (non-iodized)
• Filtered water (enough to fill your jar)
• Optional: 1–2 cloves garlic or a slice of fresh ginger for flavor

• ¼ cup whey (from yogurt or kefir) — optional but speeds up the process

1. Prepare the beets – Wash, peel, and chop beets into 1-inch cubes. Do not grate them, as this can cause too rapid fermentation or alcohol production.
2. Fill the jar – Place beets into a clean quart-size glass jar, filling about ⅓ to ½ full.
3. Add salt and extras – Add 1 Tbsp sea salt and optional garlic or ginger. If using whey, add it now.
4. Top with water – Pour filtered water into the jar, leaving about 1 inch of headspace.
5. Cover loosely – Use a lid, cloth with rubber band, or airlock lid. (If using a screw-top lid, “burp” daily to release pressure.)
6. Ferment – Leave at room temperature (65–75°F) for 3–5 days. Taste after 3 days; it should be tangy, earthy, and slightly salty.
7. Strain and store – Strain into a clean jar and refrigerate. Enjoy chilled! Will keep in the fridge for several weeks.

• After the first batch, you can reuse the beet chunks for one more round — just add fresh saltwater (and whey, if desired).
• Beets turn soft and pale after a second use; compost or discard after that.