Pork Free Beet Kvass Tonic
Beet kvass is one of those ancient fermented tonics that deserves a serious comeback, and this version is as approachable as it is striking. Raw beets, sea salt, apple cider vinegar, and fresh ginger come together in a jar and do most of the work on their own over a couple of days, transforming into a deeply ruby, pleasantly tart drink with real earthy depth. Optional thyme sprigs add a subtle herbal note that makes the finished tonic feel almost sophisticated. The fermentation process is low-effort — no special equipment, no cooking, just a clean jar and a little patience — and the result is a gut-friendly drink that looks gorgeous poured into a small glass. Every ingredient here is naturally plant-based and free from any animal products, so there is absolutely nothing to second-guess about what is in your glass. Serve it chilled in small pours as a digestive tonic, a savory sipping drink before a meal, or even as a bold base for a cocktail-style mocktail.
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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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