Soy Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those old-world remedies that feels surprisingly modern once you taste it. 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, slightly sour sip with a gorgeous jewel-toned color that looks as striking as it tastes. Soy shows up in so many packaged wellness drinks and kombucha blends — sometimes in flavorings, sometimes in shared-facility warnings — so making your own tonic from scratch is a genuinely clean alternative. Every ingredient here is whole and straightforward, with nothing hidden in a label. The optional thyme adds a subtle herbal note that makes it feel a little more special, though the beet and ginger alone are already deeply satisfying. Serve it chilled in small glasses and enjoy it as a daily ritual or a bold palate-opener before a meal.
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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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