Vegan Beet Kvass Tonic
Deep ruby and alive with earthy, tangy flavor, this fermented beet tonic is one of those ancient drinks that feels surprisingly modern once you taste it. It starts with just raw beets, sea salt, apple cider vinegar, and grated ginger — nothing processed, nothing hidden, and completely plant-based from start to finish. The magic happens over two to three days at room temperature, as the liquid slowly transforms into something bright, slightly sour, and genuinely complex. Ginger adds a gentle warmth that plays beautifully against the natural sweetness of the beets, and optional thyme brings a subtle herbal note that makes the whole thing feel a little more special. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about animal-derived additives sneaking in. Serve it chilled in small glasses — it's the kind of thing you sip slowly and feel good about. Once you see how easy the process is, keeping a jar going in your fridge starts to feel like second nature.
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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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