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prep time
15 min
cook time
0 min
ready time
15 min
Keto Beet Kvass
Beet kvass is a deliciously earthy, sweet, and tangy drink made from fermenting beets in a slightly salty brine. Beet kvass is a traditional eastern European drink. It is known for its medicinal qualities and potential as a digestive aid as it is full of probiotics and enzymes! It is incredibly easy to make and inexpensive to start. During fermentation, Lactobacillus bacteria gives the brine a tangy, delicious flavor. You will be surprised at how many flavors comes from three ingredients: beets, salt, and water! Depending on your environment and personal taste, the fermentation process can take anywhere from a couple of days to a couple of weeks.
What are the best types of beets to use?
The best beets to use are organic as they are free from pesticides.
What is the best container to use?
The best container to make beet kvass is a mason jar with a tight-fitting lid. Plastic lids are sometimes used as the salt will not erode plastic.
What is the best way to store the kvass?
Beet kvass is best stored in the refrigerator after the fermentation process has finished, and the flavor is how you would like it. Refrigeration will slow the fermentation process significantly once you have reached the flavor profile you want, so it is best always to keep it refrigerated after that point. Feel free to strain the beets out and use them in a salad.
**To make the ultimate pairing, serve this with other Keto recipes like our Keto Air Fryer Flour Salted Pecans to make for a delicious snack combo.
Net Carbs
3 g
Fiber
0.8 g
Total Carbs
3.7 g
Protein
0.6 g
Fats
0.1 g
17 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beets
3 each - 2" diameter
Water
3 cup
Salt, sea salt
1 tsp
Recipe Steps
steps 4
15 min
Step 1
Scrub the outside of the beets well with a brush and running water. Then, cut the beets into a 1” dice. Leave the skin on the beets as this is where the beneficial bacteria come from. You can use 3 small beets or 2 medium-sized beets.Step 2
Place the diced beets in a pint-sized glass jar. Add the filtered water. Then, add one heaping teaspoon of sea salt. Do not use iodized salt, as this will inhibit fermentation. Give the beets and water a stir. Cover tightly with a lid. Check the mixture every 3-4 days until you see some bubbles. Bubble formation may take up to two weeks, depending on the environment.Step 3
To make the mixture even more bubbly, screw the lid on very tight. Burp every couple of days. You can begin tasting the kvass after it turns dark red. There should be bubbles and a slightly acidic smell. The taste should be salty and a little sour. You can taste it daily until it tastes how you like it. You can place the jar inside a bowl to catch any possible drips.Step 4
Then, refrigerate the mixture. You can decide if you want to strain the beets out or not. You can continue to ferment it for another 1-2 weeks for a deeper depth of flavor. Keep chilled and serve chilled.
