AIP Friendly Beet Kvass Tonic
Fermented tonics have a long history as everyday wellness drinks, and this ruby-red beet kvass is one of the most approachable ways to bring that tradition into your kitchen. The process is beautifully simple — just raw beets, sea salt, apple cider vinegar, grated ginger, filtered water, and an optional handful of fresh thyme, all left to ferment quietly on your counter for two to three days. What you end up with is a deeply earthy, mildly tangy drink with a color so vivid it almost looks like something from a fancy juice bar. For anyone navigating the autoimmune protocol, finding flavorful drinks that fit the framework can feel limiting, but every single ingredient here clears the bar without any substitutions or workarounds. The apple cider vinegar and ginger give the tonic a gentle brightness that keeps it from tasting flat or medicinal, while the slow fermentation builds complexity you simply can't get from a bottle. Served chilled in small glasses, it makes a satisfying ritual — something to sip before a meal or just to remind yourself that eating this way can still feel special. This recipe serves four, so it's easy to share or keep a jar in the fridge for the week ahead.
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Learn more →Ingredients
4 servings
- ¾ lb raw beets (about 2 medium), peeled and cut into ½-inch cubes
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 3 cups filtered water, room temperature
- 2 sprigs fresh thyme (optional)
Instructions
- 1
Place the cubed beets into a clean 1-quart wide-mouth glass jar. Add the sea salt, apple cider vinegar, and grated ginger. Tuck in the thyme sprigs, if using.
- 2
Pour the filtered water over the beets, leaving at least 1 inch of headspace at the top of the jar. The beets should be fully submerged; press them down gently if any float above the waterline.
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