Paleo Beet Kvass Tonic
Fermented tonics have had a serious comeback, and this ruby-red beet drink is one of the most grounding, gut-friendly versions you can make at home. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a simple lacto-fermentation process that requires nothing more than a glass jar, filtered water, and a couple of days of patience. The result is a deeply earthy, mildly tangy liquid with a color so vivid it almost looks like something you'd order at a trendy wellness bar. Because every ingredient is whole and unprocessed, it fits naturally into an ancestral eating approach without any label-reading stress or questionable additives. The ginger adds a gentle warmth that balances the earthiness of the beets, and the optional thyme brings a subtle herbal note that makes it feel a little more refined. Serve it chilled in small glasses — a little goes a long way, and it's genuinely satisfying in a way that's hard to explain until you try it. 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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