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Glass jar filled with beetroot kvass, a deep red fermented drink, placed on a wooden surface with fresh beetroots, greens, and rustic vegetables.
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Beetroot Kvass Recipe: Traditional Base for Borscht & Medicinal Tonic

Learn how to make traditional Beetroot Kvass, a fermented drink perfect as a borscht base or a healthy probiotic tonic for gut health
Prep Time20 minutes
Fermentation time:7 days
Total Time7 days
Servings: 4
Calories: 29kcal
Author: Chef Lukasz
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Equipment:

  • 1 1L glass jar (cleaned with boiling water)

Ingredients:

  • 500 g Sliced Raw Beetroot
  • 4 Garlic cloves - sliced
  • 2 Bay leaves
  • 4 Allspice berries
  • 5 Peppercorns
  • 400 ml Lukewarm water - preferably bottled, boiled and cooled down
  • 20 g Unrefined sea salt - recommended for fermentation

Instructions:

  • Mix 400ml lukewarm water with 20g unrefined sea salt to create a 3% brine solution.
  • Place the sliced beetroot, garlic, bay leaves, allspice berries, and peppercorns in the clean glass jar.
  • Pour enough brine into the jar to completely cover the ingredients. Ensure everything is submerged under the liquid to prevent spoilage.
  • Close the jar loosely or with an airlock and store it away from direct sunlight at room temperature.
    Allow the fermentation to proceed for 7–10 days. Check the aroma and taste every few days.
  • Once the kvass has developed a tangy, earthy flavor, remove the beets and other solids from the liquid. You can use a sieve for separation.
    Transfer the kvass to the fridge to slow down the fermentation. It will keep for a few weeks.

Nutrition:

Serving: 50g | Calories: 29kcal | Carbohydrates: 6.5g | Protein: 1g | Fat: 0.1g | Sodium: 1000mg | Potassium: 209mg | Fiber: 1.8g | Sugar: 4.2g | Vitamin A: 20IU | Vitamin C: 3.5mg | Calcium: 13mg | Iron: 0.5mg
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