Chicken Free Beet Kvass Tonic
Deep ruby and faintly tangy, this fermented beet tonic is one of those drinks that looks dramatic but comes together with almost no effort. Raw beets, sea salt, apple cider vinegar, and a little fresh ginger are all it takes to kick off a gentle countertop ferment that transforms plain filtered water into something earthy, bright, and genuinely good for sipping. The ginger adds a subtle warmth that plays beautifully against the natural sweetness of the beets, and the optional thyme sprigs give the whole jar an herby, almost floral note. You simply pack everything into a wide-mouth jar, cover it loosely, and let time do the work — by the 48-hour mark the liquid has turned a stunning deep crimson and developed that pleasantly tart edge you're looking for. It's completely plant-based by nature, so there's no need to scrutinize labels or swap out a single thing. Serve it chilled in small glasses and it feels like a sophisticated wellness ritual, the kind of thing you'd pay too much for at a boutique juice bar.
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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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