Kvass - Beetroot Probiotic Drink
Prep time
Total time
Equipment: fermentation vessel - 1-gallon jar or 4 one-quart mason jars.
  • 3 quarts/liters of water
  • 1 tablespoon sea salt
  • 3 beetroots, chopped (peel if not organic and if organic, leave the skin on)
  • 1.5 limes with rind, quartered
  • 2-ich ginger knob, shredded
  • ½ pound cabbage, shredded
  • 1 tablespoon turmeric powder
  • 1 packet Body Ecology Starter
How To Make
  1. Place all the ingredients in the fermentation vessel and give them a good stir to dissolve the salt.
  2. Weight the food down so the ginger and lime do not get moldy when they float to the top.
  3. Keep the vessel either covered with a cheese cloth or place an airlock over it. We want the gas to be able to escape the vessel.
  4. Keep in room temperature (60-64F) for 4-5 days.
  5. Strain and transfer to airlock bottles for a week, place in a cooler place (38 to 40F) for a week.
  6. When ready to drink, if you want extra carbonation, leave it out for a few hours in room temperature. You can chill it before serving.

Low-FODMAP: replace beetroot with raspberries.


Kvass is a bit like wine - it takes time to develop its full flavor. I recommend to keep it in the fridge (the second part of the fermentation process) for as long as a week for the salty flavor to soften and for the ginger and the citrus to come through.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/kvass-probiotic-beetroot-tonic/