Grandma’s Beet Kvass

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Grandma vouched that her Beet Kvass was good for whatever ailed you.

From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.

Grandma vouched that this tonic was good for whatever ails you, especially for building strong blood, flushing impurities from the body, and putting “colour in your cheeks.” Like her, I make this often during the cold months, using my root cellar stash of garden grown beets, but any organic beets will do.


  • 3 or 4 medium-sized beets (scrubbed and chopped into cubes)
  • 1 and 1/2 teaspoons sea salt
  • water

1) Place chopped beets in a half gallon (64 oz) jar. Add salt.

2) Add enough water to fill the jar, leaving about 1-inch headspace for pressure to escape.

3) Stir with wooden spoon until salt is dissolved.

4) Cover with a lid, set in warm spot in kitchen for 2 to 3 days, or until kvass is “working.” You’ll see tiny bubbles rising up and down in the jar. Taste and when suitable to your liking, store in fridge to halt further action.

5) After the liquid portion of kvass is used up, use the slightly tart leftover beets to make a delicious borscht. Alternately they can be chopped and added to the salad bowl.

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