Think beyond Kombucha: try Beet Kvass

Think beyond Kombucha: try Beet Kvass

Not Kombucha: A Decade of Living Foods.

Over the past decade, I’ve journeyed deep into the world of living cultures—not just kombucha, but a vibrant spectrum of wild, time-honoured ferments. As a fermentation artist and herbalist, this series is my way of sharing the unexpected beauty and potent nourishment found in lesser-known brews and botanical blends. Each creation reflects a love for the old ways, a respect for nature’s rhythms, and a commitment to gut-rooted wellness.

This is about tradition, transformation, and tuning into the living world in a glass vessel.

 

The Beauty of Beet Kvass: A Fermented Tonic 

Pronounced vass (confirmed by a Russian!), kvass is a traditional fermented beverage from the Slavic world — deeply rooted in the culinary and medicinal traditions of Russia, Ukraine, and surrounding regions.

There are times when my body craves kvass deeply, almost instinctively. It’s more than thirst. It’s as if every cell is reaching out for this effervescent tonic's hydration, minerals, and subtle tang. There’s something magnetic about its ruby-red hue, the quiet fizz, the briny depth, and the nourishment it offers. That’s why I make it.


A Brief History of Kvass

Kvass has been part of Eastern European life for over a thousand years, from the 16th century. Historically consumed across all social classes, from monks to peasants to czars, it served as a safer alternative to drinking water, particularly in pre-industrial times. While much of Europe turned to beer or wine, the Slavic regions mastered lacto-fermentation, preserving food and enhancing its health benefits without alcohol dependence.

The most well-known form of kvass is made from fermented rye bread, producing a mildly sour, malty drink somewhat like beer, but very low in alcohol. But kvass isn't limited to bread. Over time, there are versions using fruits like berries and citrus. One of the most powerful and vibrant adaptations? Beet kvass.


Why Beet Kvass?

Beet kvass has deep roots in Ukrainian tradition. This crimson tonic is a true folk remedy, praised for its ability to cleanse the blood, support digestion, boost immunity, and aid liver function. It’s made using chopped raw beets, filtered water, and salt—and left to ferment. No juicing. No cooking. The beets essentially "cook" themselves in a salt brine, producing beneficial bacteria and carbon dioxide, which gives the kvass its natural effervescence.

At our ferment station, we only use organic sea salt—sometimes French Celtic sea salt. While both fall under the sea salt category, Celtic sea salt is known for its rich mineral content, including magnesium, potassium, calcium, and numerous trace elements.

"Are Celtic salt and sea salt the same?"

They’re related but not identical. While Celtic salt is a type of sea salt, it stands out due to its traditional harvesting methods, unique mineral profile, and distinct culinary properties. Both Celtic and other high-quality sea salts offer advantages over refined table salt, making them a healthier and superior choice for fermentation.

We always choose organic ingredients for our bases, as they are accessible and align with our commitment to unrefined, minimally processed options. It’s something our ferments appreciate—and the least we can do to provide them with a healthy environment to thrive.

Fermenting beets this way enhances their already impressive nutritional profile:

  • Iron, magnesium, potassium, calcium
  • Vitamins A, C, and B-complex (especially folate)
  • Fibre, antioxidants, and nitrates for heart health

The fermentation process adds probiotics, which support a healthy gut microbiome — the key for everything from mood to immunity to inflammation control.


A Tonic for Detox and Restoration

Kvass is more than just a gut-boosting beverage—it's also a gentle, natural detoxifier. Beets are rich in nutrients known to support liver function, and when fermented, they may enhance the body’s ability to eliminate heavy metals and other toxins.

Some natural health communities have begun exploring beet kvass as part of post-COVID and spike protein detox protocols, due to its potential to support cardiovascular health and aid in clearing lingering spike proteins. While more peer-reviewed research is needed to confirm these claims, traditional use and anecdotal evidence point to its potential benefits.

Women may find beet kvass particularly supportive during menstruation—it's deeply mineralizing, hydrating, and helps to stimulate circulation. The rich, crimson hue of beet juice often draws comparisons to blood, and that symbolism isn’t lost on us. It feels powerfully restorative, as if it speaks directly to the body’s need for renewal.

And yes—don’t be surprised if your urine or stool takes on a reddish tint after drinking beet kvass. That’s thanks to betalains, the natural pigments that give beets their deep color. Betalains are antioxidant compounds found in about 17 plant families within the Caryophyllales order. They fall into two main categories: betacyanins (which produce red to violet hues) and betaxanthins (which range from yellow to orange).

Betalains have been shown to exhibit antiviral, antibacterial, antifungal, and antiprotozoal activity. Protozoa are a diverse group of microscopic, single-celled organisms responsible for various diseases in both humans and animals. This makes betalains not only antimicrobial, but also antiparasitic in nature.

Reference: Biological Properties and Applications of Betalains by Izabela Sadowska-Bartosz & Grzegorz Bartosz.

 

The body doesn’t always break them down fully, especially when consumed in larger amounts or on an empty stomach—so what you see later is completely normal. No cause for alarm—just a sign that your body is interacting with real, whole plant food.

Scientific studies supporting the nutritional benefits of beetroot and fermented beetroot include the following:

 

Serving Ideas & Culinary Pairings

If the bold earthiness of plain kvass isn’t your thing, there are delicious ways to enjoy it:

  • Add a splash to soups after cooking.
  • Blend into vinaigrettes with mustard and olive oil
  • Mix with raw honey to balance out the saltiness and earthiness
  • Pickle hard-boiled eggs in it — they turn a gorgeous magenta
  • Sip with a chili-spiced rim or a stick of olive for a savory twist


A Word of Caution (Start Small!)

If you’re new to fermented drinks, start slow. The good bacteria in kvass get to work fast, flushing toxins and crowding out harmful microbes in the gut. Drinking too much too quickly can lead to detox symptoms: bloating, fatigue, even cold-like effects. Start with a small glass (120ml) and gradually work up to a full glass (280ml)


Fermentation as Empowerment

There’s something so grounding about making your own kvass. You chop the beets, stir the salt, set it aside, and wait. You’re present. You’re participating in the alchemy of time, bacteria, and intention. It’s not just a drink — it’s a quiet rebellion. A return to self-reliance.

In an age of processed everything, fermenting at home is a powerful act. It connects us with ancestral wisdom, teaches patience, and equips us with the survival skills we need for self-sufficiency and gut health.


Got Guts?

Kvass is refreshingly simple to make, endlessly nourishing, and beautiful to behold. If your body’s calling out for deep nourishment, mineral support, or microbial addition to your gut microbiome. this deep ruby-red tonic might be exactly what it’s asking for.

 

Tips for a Successful Ferment:

As a beginner, always start with smaller vessels instead of going big right away. This gives you room for mistakes. For example, if you’re fermenting in three 1-liter jars and one becomes contaminated, you still have two others to nurture and harvest from.

Once you're more confident, then go big! This approach helps minimize waste from early-stage errors. Nature has its own plans, and sometimes things don’t go as expected. If contamination occurs in a large batch, the entire brew may be compromised—making it unsafe to consume or continue.

A clean environment is essential—but that doesn't mean using harsh chemical cleaners. At our professional ferment station, we only use non-toxic soaps, and our washing tools are kept separate from anything oily. You don’t want residues from synthetic soaps or oils seeping into your ferments; they can disrupt the delicate microbial balance.

Trim the tops and roots off the beets, but don’t peel them. The wild yeasts are primarily on their skin. Be sure to scrub them thoroughly and clean and dry them well before using.

 

Disclaimer

I'm an herbalist and fermentation artist, not a licensed medical professional. The information I share is intended to support your overall wellness and inspire curiosity about natural approaches to health. It is not meant to diagnose, treat or replace professional medical advice or care. Always consult your primary healthcare provider before making changes to your health routine, especially if you’re pregnant, nursing, taking medication, or have an existing medical condition. Fermented products, like herbal preparations may not be suitable for everyone. They can cause individual sensitivities or interact with certain medication. It’s always wise to listen closely to your body and discuss any concerns with a qualified healthcare professional.

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