Yeast Free Beet Kvass Tonic
Deep ruby and bracingly earthy, this fermented beet tonic is one of those drinks that looks almost too beautiful to sip — but you absolutely should. It gets its gentle tang from a short countertop ferment driven entirely by apple cider vinegar, sea salt, and time, with no added yeast involved at any stage of the process. That makes it a genuinely smart choice for anyone navigating a yeast-restricted lifestyle, since the sourness here comes from lacto-fermentation rather than any brewer's or baker's yeast. Fresh ginger adds a subtle warmth that cuts through the earthiness of the beets, and optional thyme gives the whole thing a quietly herbal finish. The method is almost meditative — cube, combine, wait, strain — and the payoff is a chilled, jewel-toned tonic you can sip in small glasses throughout the week. It keeps in the fridge for up to seven days, so one batch goes a long way.
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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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