Seed Oil Free Beet Kvass Tonic
Beet kvass is one of those ancient fermented tonics that feels almost magical — raw beets, salt, a splash of apple cider vinegar, and a little time are all it takes to produce a deeply ruby, tangy drink with serious gut-friendly credentials. There are no seed oils anywhere near this recipe, which makes it a genuinely clean option in a world where even bottled health drinks can sneak in refined oils or questionable additives. The grated ginger adds a gentle warmth, and the optional thyme gives the finished tonic a subtle herbal note that makes it feel a little more special. Fermentation does the heavy lifting here — after two to three days at room temperature, the liquid transforms into something pleasantly tart and earthy that you genuinely want to sip. Served chilled in small glasses, it's the kind of thing you'll find yourself reaching for in the afternoon instead of anything from a can. It's also remarkably low-effort for something that feels so intentional and nourishing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!