Almond Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those ancient remedies that earns its place in a modern kitchen. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple jar ferment that practically makes itself over two to three days on your countertop. The result is a bracing, slightly sour drink with a gorgeous jewel-toned color and a clean, mineral depth that's hard to describe until you've tasted it. For anyone navigating nut-free eating, store-bought wellness tonics and kombucha blends can be a minefield of shared facilities and mystery flavorings — this one is made entirely from whole, simple ingredients you control from start to finish. The ginger adds a gentle warmth, the thyme (if you use it) brings a faintly herbal note, and the apple cider vinegar gives the fermentation a helpful head start. Serve it cold in small glasses as a digestive tonic, a savory morning ritual, or a sophisticated non-alcoholic sipper alongside a meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!