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two glasses of beet kvass on a table with a cutting board with beets
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Beet Kvass

A powerful tool to boost immunity, improve brain and nervous system health, cleanse the liver and gallbladder, and improve digestion
Prep Time 30 minutes
Fermenting Time 5 days
Servings 16
Calories 7kcal
Author Rachel Ballard

Ingredients

  • 2 cups peeled organic beets (1 large or 2 medium beets) cut into large chunks
  • 1 tbsp celtic sea salt
  • 1/2 gal filtered water

Instructions

  • Peel and chunk 1 large or 2 medium beets into roughly 1 inch pieces and add them to a half gallon or larger jar.
  • Cover with 1/2 gallon filtered water.
  • Add 1 tablespoon sea salt and stir to combine.
  • Cover with a paper towel secured with a rubber band or a lit that sits ajar and let the mixture stand at room temperature (70-80 degrees) for 3 to 5 days.
  • Refrigerate for up to two weeks, drinking your desired amount each morning on an empty stomach.

Nutrition

Serving: 4oz | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 455mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg