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Cup Of Beet Kvass Without Whey
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5 from 4 votes

Beet Kvass Recipe Without Whey

This recipe is for a 2L jar of beet kvass. If using a larger jar, still fill the jar 1/3 of the way with beets and make the appropriate amount of brine (approx 4 cups water and 20g salt per additional liter/quart).
Course: Beverage, Ferment
Keyword: Beet Kvass
Servings: 14 servings
Author: nourishingtime.com


  • 2 lbs beets (peeled)
  • 7 cups brine (approximately)

Brine (5g salt per cup of water)

  • 35 grams salt
  • 7 cups water


  • Peel your beets and fill the jar 1/3 full
  • In a pitcher, make your brine
  • Fill the fermenting jar to the shoulder with brine (leave about 1-1.5 inches of space, and make more brine if necessary)
  • Close the jar and allow to ferment for 2 weeks at room temperature
  • Swirl the jar daily to discourage yeast formation on top of your kvass
  • Leave in the fridge to ferment further for 2 weeks
  • Strain out beets and bottle in swing-top jars
  • Discard beets or shred into salads. Do not re-use for another batch of kvass. They are mostly devoid of nutrients, but can provide fiber, flavor and some probiotics in salads/smoothies.