Beet Kvass: A Royal Elixir of the Ancients Recipe

Beet Kvass: A Royal Elixir of the Ancients

A traditional fermented beet drink that has been revered for centuries as a wellness tonic. This mineral-rich, naturally sour beverage combines earthy beets with aromatic spices.

Yield: Approximately 4 cups (1 quart) | Prep time: 15 minutes | Fermentation: 5–14 days

Ingredients

• 2 pounds beets, peeled and diced
• 4 garlic cloves, sliced
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 bay leaves
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Prepare brine: Dissolve salt in filtered water.

2. Prepare beets: Peel and dice beets into ½-inch pieces.

3. Layer jar: Add garlic, peppercorns, coriander seeds, and bay leaves to jar bottom.

4. Add beets: Add diced beets, filling jar about ¾ full.

5. Cover with brine: Pour brine over beets until submerged.

6. Ferment: Cover loosely and ferment for 5–14 days at room temperature (65°F–75°F / 18°C–24°C).

7. Strain and store: Strain out vegetables; refrigerate the liquid.

Storage

Refrigerate for up to 3 months. Drink 2–4 ounces daily as a wellness tonic.

Notes

The longer you ferment, the more mineral-rich and complex the flavor becomes.