How to Make Beet Kvass | Easy Fermented Beet Recipe
Guest Journal by Jacqline
One of the things we love most about the Health-E-Living community is learning from one another.
Everyone's journey looks different, and sometimes the most meaningful inspiration comes from everyday people simply sharing what's worked for them.
Today we're introducing Jacqline—a mum who recently began exploring natural ways to support both her own health and her young family's wellbeing. After navigating the ups and downs of postpartum recovery, she's discovered a love for nourishing her body through whole foods and traditional fermentation.
One recipe that's become a staple in her kitchen is beet kvass. We asked if she'd be willing to share both her story and her recipe with our community.
Over to you, Jacqline...
BEET KVASS: A Nourishing Ferment
On a bumpy postpartum journey with my first baby—mastitis, antibiotics, low milk supply, latch issues, and now working through my baby's eczema—I've had the beautiful opportunity to learn more about nourishing our bodies naturally through food. A big part of this healing journey has been incorporating fermented foods into our daily routine.
Many people enjoy all types of fermented foods to support and promote a healthy gut microbiome. One of my current favorites is beet kvass—a simple lacto-fermented drink with a rich, earthy flavor that has been enjoyed in Eastern European traditions for generations.
What You'll Need
- 1 large organic beet
- 1 tablespoon high-quality sea salt
- 1 quart filtered water
- 1 sterilized 1-quart glass jar with a lid
Recipe
- Chop the beet into ½-inch pieces and place them in the sterilized jar.
- Mix the sea salt into the filtered water until dissolved to create a brine.
- Pour the brine over the beets, making sure they're fully submerged.
- Seal the jar and store it out of direct sunlight at room temperature for 7–21 days, depending on your preferred level of fermentation. Refrigerate after opening!
Tips to Enjoy
We love taking small shots of kvass throughout the day, but consume however you’d like. My 14-month-old daughter chugs this brine! Expect a salty, beet flavor and depending on the length of fermentation, a little fizz. If you're new to fermented foods, it can be helpful to start with a small amount and see how your body responds.
Sincerely,
A mama just trying to nourish her family,
Jacqline & Baby Norah :)
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