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–+ quart

Beet Kvass That Actually Tastes Good

A flavorful twist on traditional beet kvass, using cabbage and onion to balance the earthy beet flavor. This probiotic-rich fermented drink is easy to make and can be used twice from the same vegetables.
Print Recipe
Prep Time:15 minutes
Cook Time:0 minutes
Fermentation Time:3 days
Total Time:3 days 15 minutes

Equipment

  • 2 quart glass jar
  • Cutting board
  • Chef's knife

Ingredients

  • 2-3 medium beets peeled and chopped into 1-inch cubes
  • 1/4 cabbage chopped
  • 1/2 onion chopped
  • 2 tablespoons sea salt
  • 1/4 cup whey or 1 tablespoon starter culture (optional)
  • filtered water to cover

Instructions

  • 1. Add chopped onion and cabbage to a 2-quart glass jar.
  • 2. Add the chopped beets on top of the onion and cabbage (they act as a weight).
  • 3. Add salt and optional whey or starter culture.
  • 4. Fill jar with filtered water, leaving 1 inch of headspace.
  • 5. Close jar and place in a cool, dark place for 3-7 days.
  • 6. Transfer to refrigerator after fermentation period.

Notes

Storage:
- Will last at least 4 months in refrigerator
- Keeps getting better with age
Second Batch:
- Vegetables can be reused for a second batch
- Use some of first batch as starter
- Discard vegetables after second use
Serving:
- Start with small amounts (few spoonfuls)
- Increase gradually based on tolerance
Tips:
- Fermentation time may vary based on room temperature
- Longer fermentation reduces saltiness
- No whey needed - it's optional
- Can ferment up to 4 weeks for stronger flavor
Servings: 1 quart