Mustard Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those ancient remedies that earns its place in a modern kitchen. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple jar ferment that practically makes itself over two to three days on your countertop. The result is a bracing, lightly sour drink with a gorgeous jewel-toned color and a complexity that's hard to believe from such a short ingredient list. For anyone navigating condiment and spice restrictions, this is a refreshing reminder that bold flavor doesn't require a long label — every single ingredient here is clean and straightforward. The optional thyme adds a subtle herbal note, but the tonic holds its own beautifully without it. Serve it chilled in small glasses as a digestive sipper, a savory morning tonic, or even a base for a shrub-style mocktail. Once you see how easy the process is, keeping a jar going in your fridge will quickly become second nature.
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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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