Cinnamon Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those ancient drinks that earns its reputation the moment you taste it. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple jar ferment that does most of the work on its own over two to three days at room temperature. The result is a pleasantly tart, probiotic-rich liquid with a gorgeous jewel-toned color and a flavor that's grounding and bright at the same time. For anyone navigating a cinnamon sensitivity, finding a warming, spiced-feeling tonic without that one ubiquitous ingredient can feel nearly impossible — this one leans on ginger and fresh thyme instead, delivering complexity and depth without any of the usual suspects. There's no cooking, no special equipment beyond a clean quart jar, and the process is genuinely forgiving. Serve it chilled in small glasses as a digestive tonic, a savory sipping drink, or even a base for a bold mocktail.
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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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