Mediterranean Diet Friendly Beet Kvass Tonic
Fermented drinks have a long history in traditional food cultures, and this ruby-red beet tonic fits beautifully into a way of eating that prizes whole plants, minimal processing, and gut-friendly foods. Raw beets bring natural earthiness and a deep jewel color, while fresh ginger and a splash of apple cider vinegar layer in brightness and a gentle tang. The fermentation happens right on your countertop over two to three days — no special equipment, just a glass jar, filtered water, and a little patience. What you end up with is a lightly tart, deeply savory sip that feels both ancient and refreshing. Optional thyme sprigs add a subtle herbal note that makes the finished tonic taste surprisingly complex for something so simple to put together. Served chilled in small glasses, it's 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
- 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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