How to Make Beet and Apple Kvass: Step-by-Step Recipe + Health Benefits
Beets are one of the most nutrient-dense vegetables, but their rich, earthy flavor isn’t everyone’s favorite. If you’ve been wanting to add more beets to your diet in a way that’s both healthy and delicious, this beet and apple kvass is a wonderful place to start. Naturally sweet and pleasantly tangy, it’s infused with warm, spicy notes of cinnamon, ginger, and orange. Best of all, this fermented drink is quick and easy to make—no whey needed! In just about three days, your beet kvass will be ready to enjoy as a refreshing, probiotic-rich beverage.
What Is Beet Kvass?
Beet kvass is a traditional Eastern European fermented drink made by fermenting beets—sometimes along with other ingredients like apples and warming spices—in a simple salt brine. Unlike beet juice, beet kvass is probiotic and packed with beneficial bacteria that support gut health and digestion. While beet kvass is perhaps the most well-known, there are many other types of kvass as well. Rye bread kvass, made from fermented bread, is a popular classic in Russia and Ukraine (I remember seeing bread kvass on sale in some health food shops in my home country), while fruit or berry kvasses are common in other parts of Eastern Europe, each offering its own unique flavor and health benefits.
Health Benefits of Beet Kvass
- Naturally probiotic: Beet kvass is a lacto-fermented beverage, similar to sauerkraut, packed with beneficial bacteria to support gut health.
- Aids digestion: Sip it alongside richer meals to help your digestive system do its job more smoothly.
- Rich in antioxidants: Beets and apples provide a natural boost of antioxidants, helping to protect your cells from oxidative stress.
- Supports liver health: Beet kvass is mineral-rich, supplying folate, manganese, iron, magnesium, potassium, and vitamin C—nutrients that help nourish the liver.
- Boosts energy: I usually drink about half a cup at a time, and it always gives me a noticeable lift—it really wakes me up! I especially love it as a post-workout beverage.
Ingredients You’ll Need
Step-by-Step: How to Make Beet and Apple Kvass
Step 1
Place the orange peel, cinnamon stick pieces, and grated ginger into a quart jar. I like to add them first, as this helps keep them from floating to the surface during fermentation.
Step 2
Add the chopped beets and apple to the jar, leaving about 1 inch of headspace at the top to allow room for fermentation. Tip: If you like a slightly sweeter kvass, pick a sweeter apple variety, like Fuji or Honeycrisp.
Step 3
Mix the unrefined salt into about 1 cup of warm water until fully dissolved. Warming the water slightly helps the salt dissolve more quickly, ensuring an even brine for your kvass.
Step 4
Pour the brine into the jar, adding more water if needed to fully cover the beets and apples, leaving about 1 inch of headspace. Make sure all the fruit and vegetables are submerged to prevent mold and encourage even fermentation. Using a small fermentation weight or a clean stone can help keep them under the brine. Alternatively, stir the kvass daily while it ferments – that’s what I chose to do.
Step 5
Screw the lid on and let the kvass ferment at room temperature for 2–3 days. If you’re not using a fermentation weight, stir the kvass gently once a day to keep the apples and beets submerged and prevent mold from forming. After a day or two, you should notice bubbles rising to the surface—this is a sign that fermentation is underway. The kvass is ready when it tastes pleasantly tangy, slightly sweet, and carries a warm hint of spice.
How Long Does Beet Kvass Last in the Refrigerator?
If unopened and stored properly, this beet kvass will keep in the refrigerator for up to 2–3 months. You can either pour it into a separate bottle for storage—reserving the beets, apples, and spices to make a second, milder batch—or simply keep it in the same jar you used for fermentation, which is what I usually do.
Ways to Enjoy Beet Kvass
- Drink 1/4 to 1/2 cup as a mineral rich tonic.
- Add to salad dressings.
- Stir into a bowl of warm soup.
- Mix with sparkling water for a delicious, kid-friendly probiotic drink.
Troubleshooting & Tips
- Once you start drinking your beet kvass, the chopped apples and beets will be exposed and may develop mold if left for too long. After most of the kvass has been enjoyed, you can top up the jar with fresh salt brine to create a second batch. This second batch will be milder and thinner than the first, but still flavorful and refreshing. After making the second batch, the spent beets and apples should be discarded.
- It is normal for the kvass to be a bit cloudy and effervescent. There should be no mold on the top though.
- In summer the fermentation time can be as short as 2 days, in winter it may take up to 5 days, depending on the temperature in your kitchen.
Recipe FAQ
Final Thoughts
Adding just a quarter cup of beet kvass to your daily routine can be a simple yet powerful way to support your health. Beets are packed with nutrients, and the fermentation process further enhances their digestive and probiotic benefits. I’m not usually a big fan of beets, but this beet and apple kvass is simply delicious—and it might just be the perfect way to start enjoying them. For more nutrient-dense food and drink recipes, be sure to subscribe to my newsletter.
More Delicious Ferments for You to Try
Fermented Turmeric and Ginger Honey
Spiced Beet and Apple Kvass
Equipment
- 1 quart jar with lid
Ingredients
- 2 medium beets about 250–300 g, scrubbed and chopped into 1-inch cubes
- ½ medium apple chopped (no need to peel)
- ½ cinnamon stick broken up into smaller pieces
- 2-3 thin strips of orange peel
- 1 tsp fresh grated ginger
- 1 tablespoon unrefined salt
- Filtered or spring water enough to fill jar to about 1 inch below the rim
Instructions
- Chop beets and apple into roughly 1-inch chunks. Avoid grating — too much surface area can lead to overly fast (alcoholic) fermentation.
- Place cinnamon stick,orange peel, and ginger into a clean 1-quart glass jar. Add in the chopped beets and apples. Leave about 1 inch headspace at the top.
- Dissolve 1 tablespoon sea salt in a little warm filtered water, then top up with cool water to fill the jar. Pour over the beets and apple until everything is submerged. Give it a gentle stir.
- Screw the lid on and leave at room temperature for 2-3 days.
- Once a day, stir the kvass with a spoon. Alternatively, use a fermentation weight so everything stays under the brine. After about a day you should see some bubbles rise to the surface.
- The kvass is ready when it tastes sweet and pleasantly tangy, with a note of spice. This usually takes 2-3 days if your kitchen is warm.
- Once ready, transfer the kvass to the refrigerator. If stored properly, it will keep for 2-3 months. The beets and apple can be reused once for a second brew — just add fresh saltwater brine and ferment 2–3 days.
Notes
- Chill and drink 1/2 cup daily as a rich mineral tonic.
