This beet kvass recipe without whey is one of my favorite probiotic beverages. I love how it is full of liver healthy nutrients, and when I make it this way, it tastes so good!
Beet Kvass Recipe Without Whey
Fermented drinks are slowly becoming more and more popular – and for good reason. Not only are these drinks jam packed with all the nutrient goodness that you could want for you and your family, but they taste great. My favorite is a beet kvass recipe without whey.
If you’re looking for more fermented vegetable recipes, check out my fermentedcarrots, fermented beets, and probiotic pickles that stay crisp.
This beet kvass recipe is so simple to make and, with its countless benefits, you will be making this all year round!
Head out to your garden and grab a few vegetables, because once you try this delicious beet kvass recipe, you won’t go back. Ready to learn more? Keep reading…
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What is beet kvass?
The word “kvass” means “fermented beverage. Kvass can be made from vegetables, fruits, or a combination.
For anyone into fermenting their foods, beet kvass is one of their favorite drinks. Never heard of it? Beet kvass is one of the health industrie’s best kept secrets, and soon to be your go-to drink.
Whether you want to do a cleanse or begin incorporating this nutrient dense liquid into your diet on a daily basis, this is the recipe for you.
This beet kvass recipe without whey is the perfect way to add natural, healthy probiotics into your diet in a clean, healthy way. Ready to make your own beet kvass? Keep reading…
Beet Kvass Recipe Without Whey
Making beet kvass without whey is easier than you would originally think, which is great for anyone looking to avoid unnecessary ingredients. I love that I can grow these vegetables in my own garden and ferment all year long for a healthy, gut friendly ingredient.
Vegetable kvass recipe
Finding a vegetable kvass recipe that your entire family will love is easier than you would think. I would encourage you to get creative and try adding different vegetables to see what your family really loves.
Some popular ingredients that you can add to a vegetable kvass recipe are:
- Carrots
- Ginger
- Mint
- Garlic
Yes, it takes a little bit of extra time (since it needs some time to ferment), but the health benefits and the taste make it all worth it- I promise!
Ginger beet kvass recipe
If you want to support your digestive tract even more, adding in a piece or two of ginger will help infuse helpful ingredients to help your stomach do its job.
Even better? The ginger infused will give your beet kvass a delicious gingery taste. YUM!
Keep scrolling to learn how to make beet kvass on your own…
Beet kvass recipe with wild fermentation
If you are a seasoned fermentation expert or a complete newbie, I have found that keeping the process as simple as possible is best for this recipe.For me, that means making my beet kvass recipe with wild fermentation: salt and filtered water.
With this process, all you need to do is fill your jar with ingredients, put a lid on it and set it on the counter for 3-5 days. As long as you keep the jar out of direct sunlight, you will be able to enjoy your drink fairly quickly.
Some recipes include whey, and you may want to try that sometimes for variety. If you decide to add whey, just add 1 cup of whey that is dripped from homemade yogurt or kefir.
Beet kvass second fermentation
Another benefit to beet kvass? You can use the vegetables for a second round of fermentation!
After you drain the liquid from the first round, you can add more water for another round of kvass deliciousness.
Things needed to make a beet kvass
This recipe is based on the recipe in the GAPS diet book “GAPS, Stage by Stage, with Recipes” by Dr. Becky Plotner. This book is by far one of my favorite resources for starting the GAPS diet. If you are nervous about starting GAPS, check out my 30 day GAPS diet meal plan to help you get started.
Some fermentation tools that I found helpful are:
I love how simple this recipe is! One of my favorite things to do is to include your kids in the beginning process. If you are supervising, have them use some kid-safe knives and include them in the slicing process!
How to make beet kvass
Making beet kvass from scratch not only produces a much higher quality than anything you could buy at the store, and it only takes a few minutes to prepare.
Here’s how to make my favorite beet kvass without whey…
Ingredients:
- 2-3 beets
- 1 onion
- 1/4 medium cabbage
- 2 tbsp mineral salt
- Filtered water
Instructions:
- Slice the beets into larger slicer (not too small). You want your jar to be a third of the way full of beets.
- Add about an inch of thinned sliced onions into the jar
- Then add about an inch of shredded cabbage into the jar
- Add salt
- Pour in filtered water
- Fill the jar about to its shoulder which is the curved part of the jar
- Put the lid on tightly. I like to use a metal two piece canning jar lid.
- Let the jar sit and ferment for about 3-5 days. If using a metal two piece canning jar lid like I do, you’ll know it’s done when the lid is taut enough that can’t click up and down anymore. When this happens, it’s ready to enjoy. At this point you’ll want to move the jar to the fridge.
Tips on making the best beet kvass possible
Since we love this recipe so much, I have found a few tips and tricks along the way to help make the best beet kvass possible.
- The ingredients you use matter! Eating cheap food from the grocery store packed with chemicals will not give you the same results as using clean, organic foods. This includes your water and even what salt you choose to add.
- In the book, the author mentions refilling the water 1-2 times. For me and my family, we found that that dilutes the taste too much. When we only replace the water once.
- Mark on top of the lid with a dry erase marker the date that you made it. That way, you know how long your jar has been fermenting and when you can enjoy it.
- Save the vegetables! Fermented vegetables are just as delicious and nutritious as the kvass itself, so don’t waste it! Top some sausage, eat in a salad, or enjoy on its own.
How much beet kvass should you drink?
This recipe makes a ½ gallon jar. On a daily basis, I consume four ounces in the morning and four ounces in the afternoon to support my liver and digestion.
For anyone new to drinking beet kvass, I recommend starting with much less, such as one teaspoon once a day diluted in water. Some people have to start with even less. Wherever you need to start, you can slowly increase over time.
What are the possible flavoring options for a beet kvass?
One of the benefits of cooking your food at home is all of the amazing flavors that you can experiment with. For this beet kvass recipe, I love to throw in some ginger root or some garlic just to try something new!
Benefits of beet kvass
There are so many benefits to drinking beet kvass – I can’t recommend it enough!
Keep reading why everyone should add beet kvass to their diet every single day…
Health benefits
This beet kvass recipe has a lot of benefits that nutrient dense recipes contain. From more energy to brighter skin to a strong immune system, this recipe helps us feel our best.
As a mom, who wouldn’t want these benefits for themselves and their families?
Dr. Natasha mentions that there are a TON of benefits to this recipe!
Here are just a few:
- Energizing to the liver
- Nourishing to the Liver
- Jam packed with probiotics for your gut
- Anti-inflammatory compounds
- Supports your immune system with antioxidants
The fact of the matter is that fermented foods are full of a lot of health benefits that some people simply aren’t taking advantage of.
How long does beet kvass usually last?
Once your fermentation time is up and your beet kvass is ready, move the jar to the fridge. The beet kvass will last up to 6 weeks or much longer if stored in the fridge.
Beet kvass recipe without whey video
More ferment recipes
Sauerkraut
Kimchi
Zucchini relish
Crisp probiotic pickles
Fermented cranberries
Have you ever made your own beet kvass recipe without whey?
If you already did, what are the ingredients you used? and how did you use them? Share them in the comments section!
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The information in this blog post is my personal experience and opinion. It is for general information purposes only, that may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
Yield: 2 quarts
Beet Kvass Recipe Without Whey
This beet kvass recipe without whey is one of my favorite probiotic beverages. I love how it is full of liver healthy nutrients, and when I make it this way, it tastes so good!
Prep Time5 minutes
Additional Time5 days
Total Time5 days 5 minutes
Ingredients
- 2-3 beets
- 1 onion
- 1/4 medium cabbage
- 2 tbsp mineral salt
- Filtered water
Instructions
- Slice the beets into larger slicer (not too small). You want your jar to be a third of the way full of beets.
- Add about an inch of thinned sliced onions into the jar
- Then add about an inch of shredded cabbage into the jar
- Add salt
- Pour in filtered water
- Fill the jar about to its shoulder which is the curved part of the jar
- Put the lid on tightly. I like to use a metal two piece canning jar lid.
- Let the jar sit and ferment for about 3-5 days. If using a metal two piece canning jar lid like I do, you'll know it's done when the lid is taut enough that can't click up and down anymore. When this happens, it's ready to enjoy. At this point you'll want to move the jar to the fridge.
