MSG Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those ancient remedies that feels surprisingly modern once you taste it. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple jar ferment that does most of the work on your countertop over two to three days. Because every ingredient here is whole and unprocessed, there are no hidden flavor enhancers or additives to worry about — just real food doing what real food does. Many store-bought tonics and wellness drinks sneak in flavor boosters that can be hard to spot on a label, so making your own from scratch is genuinely the cleanest route. The ginger adds a gentle warmth that plays beautifully against the beets' natural sweetness, and the optional thyme gives the finished liquid a faintly herbal note that makes it feel almost sophisticated. Serve it chilled in small glasses and sip it slowly — it's tart, earthy, and deeply satisfying in a way that's hard to describe until you try it.
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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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