Beet Kvass is a fermented drink made from beetroots. It was recommended for me following my nutritional course in New York in early December. Consuming Beet Kvass has a number of benefits which Wellness Mama explains really well here so I will not repeat them all. I have started having it twice a day to help my liver produce better quality bile to digest fats. It also cleanses my liver and provides good bacteria and enzymes to support my health. It doesn’t sound very appealing I know, but then neither does illness and poor digestion so I thought I would give it a go!

There are a number of ways to do it but I have found a great win win to make my Beet Kvass.

I strain my milk kefir using a cheesecloth and catch the ‘water’ that falls out. This water is actually ‘whey’ which is a probiotic starter culture. I don’t leave the kefir to strain overnight but just catch what I can then use the kefir as a yoghurt for breakfast and the whey as my starter culture for beet kvass. When I have about 1/2 a cup I make the Beet Kvass. If you don’t have milk kefir you can make whey following the same process with yoghurt. Alternatively you can just use salt but the end product is then quite different in terms of taste. Wellness Mama has a link to these processes so check out the link above.

I have read a few articles on this now and agree that less salt is better, from a taste perspective and a time perspective. I have read that salt actually slows the process down so you could leave it out all together. So far I have still added it but only in small amounts. Maybe a tsp for 1.5litres of water.


Take 2-3 beetroots and chop them into small pieces. If they are organic you can leave the skin on, else peel them. Do not grate.

Put the beetroot into a large mason jar, I use a 2l one and make about 1.5litres. Add the whey. Then top up to the 1.5litres with filtered water. Then leave it in a cupboard for a couple of days. I then transfer it to bottles and put in the fridge. You can leave a bot of liquid in the mason jar and add more water to the beetroot and get a second ferment out of it. The leftover beetroot can then be blended into a soup rather than waste them.

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