Eosinophilic Esophagitis Friendly Beet Kvass Tonic
Deep ruby and faintly tangy, this fermented beet tonic is one of those drinks that looks almost too beautiful to sip — and then you taste it and understand why people have been making it for centuries. It's built from just a handful of clean, whole ingredients: raw beets, sea salt, apple cider vinegar, fresh ginger, and filtered water, with optional thyme for a subtle herbal note. For anyone navigating eosinophilic esophagitis, finding beverages that feel nourishing without triggering concern can be genuinely exhausting, and this one sidesteps so many of the usual problem ingredients entirely. There's no dairy, no wheat, no soy, no nuts — just a slow, room-temperature ferment that transforms simple produce into something complex and gut-friendly. The process is low-effort and hands-off: you pack a jar, wait two to three days, and let time do the work. The result is a chilled, lightly tart drink that's as satisfying to make as it is to pour into a small glass and enjoy.
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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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