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Beet kvass

Beet Kvass Recipe

  • Author: Dr. Josh Axe
  • Total Time: 2 days
  • Yield: 10 1x
  • Diet: Vegan


Kvass is a traditional fermented beverage that has a similar taste to beer, except it’s healthier because it provides probiotics. It’s actually made from stale, sourdough rye bread or beets, meaning it’s cheap and easy to make. Here’s a beet kvass recipe.


  • 24 beets
  • ¼ cup of juice from your favorite sauerkraut recipe or similar fermented vegetable
  • 1 tablespoon sea salt
  • 2 tablespoons fresh mint leaves or 1 tablespoon dried [optional]
  • filtered water
  • half-gallon, large glass jar
  • cheesecloth or thin towel


  1. Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.
  2. Chop the beets into small cubes.
  3. Place the beets into a large jar.
  4. Add the fermented juice, salt and mint leaves.
  5. Fill the jar with filtered water.
  6. To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.
  7. Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.
  8. Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.
  • Prep Time: 10 min
  • Category: Beverages
  • Method: Fermenting
  • Cuisine: Ukrainian


  • Serving Size: 4 ounces
  • Calories: 35
  • Sugar: 4g
  • Sodium: 602mg
  • Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 0g
  • Cholesterol: 0g

Keywords: kvass recipe, beet kvass