Beet Kvass


This is a traditional Russian lacto-fermented beverage that we often recommend.  Here is Dr. Shapiro’s version, which is adapted from Sally Fallon’s recipe in Nourishing Traditions, but which utilizes less salt:


In a half gallon jar (I use a wide mouth mason jar) put

3-4 fresh washed beets, cut into 3/4 inch to one inch chunks

1 teaspoon grey sea salt or pink Himalayan salt

1/4 cup fresh whey (see below) or 1/2 cup beet kvass from your last batch

Filtered water to fill jar.

Let this sit on a countertop for 2-3 days, then refrigerate and enjoy. 

Beet kvass is a great source of probiotics, and is cleansing to liver, lymph, blood and the intestines. It is mildly laxative. 

You can also use other root vegetables, like carrots or parsnips to make kvass, if you prefer. 

Make the whey by dripping yogurt through a strainer lined with several layers of cheesecloth. Refrigerate and enjoy the yogurt cheese leftover from this process. The whey should stay good in your refrigerator at least four months.

Magic Pet Publishing 2012 Copyright Marcey Shapiro MD