Beet kvass is a digestive tonic that can easily be made at home using raw beets, sea salt, and whey (a by-product of yogurt cheese). In Nourishing Traditions, Sally Fallon notes, “One four ounce glass in the morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones and other ailments.” (p. 610)

In my own practice, I have found that drinking beet kvass in the morning helps me feel energized for the day and has improved my digestion. Spring is a great season to emphasize beets in your diet since they have a cleansing effect on the liver and help rejuvenate the body. I think it is worth the time to make a batch of beet kvass and try it out to see if it works for you. It is also a great way to get more comfortable with making fermented foods at home!

Beet Kvass (adapted from Nourishing Traditions)

• 3 medium organic beets
• ¼ cup whey (inoculant)
• 1/2 tablespoon sea salt
• 2 quarts filtered water*

Slice off the beet greens and save them for another purpose (beet greens are loaded with nutrients and can be prepared like chard or kale). Slice off the bottom of the beet and thoroughly scrub and peel. Coarsely chop the beets and place in a tall glass container.

Add the filtered water, sea salt, and whey and stir to combine. Cover securely and keep at room temperature for 2 days, stirring a few times. After 2 days, strain out the beets and discard, transfer the liquid to mason jars and store in the refrigerator.

*Don’t use tap water if it is chlorinated because chlorine will inhibit the fermentation process.

**If you live in the Bay Area you can purchase Beet Kvass (and many other cultured vegetable products) at Three Stone Hearth.