Beet Kvass

Here it as promised my Beet Kvass I have been experimenting with! 

So easy to make and a great way to get your pro-biotics in and give your liver some love at the same time!

Drink twice a day as a 50ml shot.

Use the juice of this to create dips or dressings with, as a replacement for vinegar or to add tang to soups, or even make muffins with it! Check out the Recipes page for more inspo.

Makes 1 litre.


  • 3 medium beets, washed and scrubbed and chopped into a large dice
  • 2 teaspoons himalayan or sea salt
  • Filtered water to fill quart or 1 litre mason jar


In a bowl, toss the chopped beets with the salt, and place in a 32oz 1 litre wide mouth mason jar. 
Pour in the filtered water until you reach the shoulder of the jar (about 2 inches from the top). 
With a clean wooden spoon, stir all again to combine.
Place lid on jar.
Ferment in a warm place or room temperature for about 3-7 days.
Halfway through fermentation you can check for taste. Ferment for longer if you wish to extend the tang flavour.
Once you are happy with the dates, transfer to a storage jar and into the fridge.
Drink before meals to help improve digestion & help support the liver.
KEEP SOME JUICE!  1/4 cup will do as a culture starter for next time!

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