Mushroom Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those ancient remedies that tastes far more interesting than anything you'd find in a wellness shop. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple jar ferment that transforms over two to three days into something genuinely complex — bright, slightly sour, and warming from the ginger. The process is almost meditative: pack the jar, cover it loosely, and let time do the work while the liquid deepens to that gorgeous jewel-toned color. Because the entire ingredient list is whole, plant-based, and completely fungi-free, there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought fermented drinks. Optional thyme sprigs add a subtle herbal note, but the tonic is bold and satisfying even without them. Serve it ice-cold in small glasses and sip it slowly — a little goes a long way, and the flavor lingers in the best possible way.
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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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