Low Iodine Beet Kvass Tonic
Fermented tonics have a reputation for being complicated, but this ruby-red beet drink comes together with just a handful of clean, simple ingredients and a couple of days of patience. Raw beets, sea salt, apple cider vinegar, and fresh ginger do all the heavy lifting, creating a deeply earthy, mildly tangy liquid that's as beautiful to look at as it is satisfying to sip. For anyone navigating iodine restrictions, this recipe is a natural fit — there's no seafood, no iodized table salt, no dairy, and no processed additives hiding in the ingredient list, just whole vegetables and pantry staples you can easily verify. The fermentation process happens right on your countertop, and the beets slowly transform the filtered water into something that smells faintly of the earth and tastes bright and alive. Optional thyme sprigs add a subtle herbal note without complicating anything. Serve it chilled in small glasses and you've got a tonic that feels genuinely restorative — the kind of thing you'll want to keep a jar of in the fridge at all times.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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