Homemade beet kvass is a delicious, healthy, fermented, and easy to make probiotic-rich drink. Learn the simple method for making your own beet kvass at home and the health benefits of drinking beet kvass in this easy to follow tutorial.
Gently wash but do not scrub the beet. Trim the root and any greens off. Cut the beet into 1/2-inch to 1-inch cubes. Add the cubed beets to a 1 quart (4 cup) Mason jar.
Add the salt to the jar. Fill the jar with filtered water, leaving space in the neck of the jar for any bubbles that may form. Put the top on the Mason jar. I usually put my jar in a very large bowl just in case the jar were to crack.
Let the jar sit out at room temperature for 48 hours. Taste the kvass. If it's a little sweet and a little tangy, it's probably ready. Put the lid back on and store in the refrigerator. If you can, let the kvass sit for a week in the refrigerator just like this. It'll mellow in flavor and thicken.
Strain the beet kvass from the beets and store it in a separate jar if you like. You may re-use the beet cubes for one more batch of kvass or eat them in a salad.
*You can use pink Himalayan salt if you wish. However, make sure you're using a coarse grind to keep the measurements the same. As fine salt will make for a saltier product if you use the same amount called for in the recipe.