Hazelnut Free Beet Kvass Tonic
Beet kvass is one of those ancient fermented tonics that feels almost magical — raw beets, salt, a splash of apple cider vinegar, and a little time are all it takes to produce a deeply ruby, tangy drink with serious gut-friendly credentials. The grated ginger adds a gentle warmth that plays beautifully against the earthy sweetness of the beets, and the optional thyme sprigs bring a faint herbal note that makes the whole thing feel a little more special. Because this is a simple lacto-ferment built entirely from whole, unprocessed ingredients, there's no label-reading required and zero concern about cross-contact from nut-processing facilities. You just pack a jar, pour in filtered water, and let the kitchen do the work over two to three days. The result is a chilled, jewel-toned tonic you can sip in small glasses — tart, earthy, and surprisingly refreshing. It's the kind of thing that looks impressive on a table but asks almost nothing of you in the kitchen.
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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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