Barley 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, mildly sour drink with a gorgeous jewel-toned color and a complexity that tastes far more sophisticated than its short ingredient list suggests. For anyone navigating a barley-free lifestyle, traditional fermented drinks can be a minefield — many commercial tonics and kombuchas sneak in malt or grain-derived ingredients — but this one is built entirely from vegetables, salt, and water, so there is nothing to second-guess. The ginger adds a gentle warmth that plays beautifully against the earthiness of the beets, and the optional thyme brings a faint herbal note that makes it feel almost cocktail-worthy. Serve it chilled in small glasses as a digestive tonic, a savory palate cleanser, or a bold non-alcoholic sipper alongside a meal.
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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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