Lupin Free Beet Kvass Tonic
This fermented beet tonic is one of those ancient remedies that feels surprisingly modern — a deeply ruby, tangy drink with earthy sweetness and a gentle kick from fresh ginger. It's the kind of thing you sip slowly and actually feel good about. The ingredient list is refreshingly short: raw beets, sea salt, apple cider vinegar, ginger, filtered water, and an optional handful of fresh thyme for a subtle herbal note. There's no flour, no legume-based additives, no hidden fillers — just whole, recognizable ingredients doing their thing over a couple of days on your countertop. The fermentation process is low-effort and hands-off; you pack the jar, cover it loosely, and let time do the work while the liquid transforms into something beautifully tart and complex. Once it hits that sweet spot at around 48 hours, you strain it, chill it, and serve it in small glasses like the tonic it truly is. It's a satisfying project for anyone who loves functional, from-scratch drinks without having to decode a label.
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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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