Serves 8
Prep time 10 minutes
Dietary Dairy-Free, Egg-Free, Fermented Foods, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Juices & Teas
Website Nourished Kitchen


  • starter culture (see note)
  • 2 teaspoons sea salt
  • 3lb beets (peeled and cut into 1/2-inch cubes)


Beets are great liver detoxifiers.  This recipe gives the added benefit of probiotic bacteria.

The starter culture can be fresh whey drawn from clabbered milk, kefir or yogurt.  It can be the brine of previously fermented vegetables like sauerkraut or kimchi.  Or it could be a cultured vegetable starter, like the one offered by Body Ecology.

I don’t recommend using kombucha or water kefir as starter cultures as they can produce unnecessarily yeasty (and sometimes slimy) kvass.  Use 1/4 cup in the recipe above.

Beyond fresh whey and fermented vegetable brine, I prefer to use a packaged starter culture to make beet kvass and other tonics.  Unlike whey, sauerkraut or kimchi juice which may have limited ability to inoculate the kvass depending on their age, a packaged starter culture is very reliable and is flavor neutral.

I typically use 1 packet kefir starter culture when I make beet kvass.  I also see a benefit in culturing very specific beneficial bacteria, especially as part of an overall healing protocol.  Use 1 package starter culture.


Step 1
Whisk starter culture and sea salt into 1-1/2 quarts filtered water until well dissolved.
Step 2
Place beets into a 1-gallon vegetable fermenter or fermentation crock. Cover with liquid ingredients until the crock is full within one inch of its lip and the beets are completely submerged. Pour in additional filtered water, as necessary.
Step 3
Allow the kvass to ferment at room temperature for at least one week before straining and serving.


Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

She is also a board member, media director and blogger for Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more.

Maria Rickert Hong – who has written posts on Maria Rickert Hong.

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  1. Molly Thomas says:

    Thanks for the recipe. How long do you think the Kvass will stay good in the fridge? Also, will it be slightly bubbly like Kefir?

    • Maria Rickert Hong says:

      I don’t know how long it will last, as we drink this up pretty quickly. Mine didn’t come out too bubbly.

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