Walnut 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. The grated ginger adds a gentle warmth that plays beautifully against the earthy sweetness of the beets, and the optional thyme sprigs bring a subtle herbal note that makes the whole thing feel a bit more special. This is a naturally plant-based, whole-ingredient recipe with nothing hidden in the lineup, so anyone avoiding tree nuts can sip with complete confidence. The fermentation process is low-effort and mostly hands-off — you're really just checking in at the 48-hour mark to taste for that pleasant tartness before straining and chilling. Served cold in small glasses, it's a bracing, probiotic-rich alternative to kombucha or store-bought wellness shots, without the mystery ingredients or the premium price tag. It keeps in the fridge for up to a week, so one batch gives you several days of that satisfying, slightly sour ritual.
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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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