Beetroot Kvass


  • 2-4 beets
  • 1/4 cup whey or juice from sauerkraut
  • 1 tablespoon sea salt or Himalayan salt
  • filtered water
  • 2 litre glass jar


  1. Wash beetroot and peel (if not organic) or leave skin on (if organic)
  2. Chop beetroot in to small cubes but don't grate.
  3. Place beetroot in bottom of jar.
  4. Add whey/sauerkraut juice and salt (If you don't want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment)
  5. Fill jar with filtered water.
  6. Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment.
  7. Transfer to fridge.
  8. Consume as desired. For example drink around 100ml each morning and night.