Turkey Free Beet Kvass Tonic
Deep ruby and alive with earthy tang, this fermented beet tonic is one of those old-world drinks that feels almost magical once you understand how simple it really is. Raw beets, sea salt, apple cider vinegar, fresh ginger, and filtered water do all the heavy lifting — no cooking, no special equipment, just time and a clean jar. The ginger adds a gentle warmth that plays beautifully against the natural sweetness of the beets, while the thyme brings a faintly herbal note if you choose to include it. Fermented tonics like this can be tricky to source at the store, and most commercial versions come loaded with additives or preservatives you didn't ask for — making this from scratch puts you fully in control of what goes into the glass. After two to three days at room temperature, the liquid transforms into something deeply savory, slightly sour, and genuinely refreshing served cold in a small pour. It keeps in the fridge for up to a week, so you can sip on it a little at a time and let it work its way into your routine.
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!