Beet kvass (probiotic drink)

by Sally Fallon


3 medium beetroot
2 tsp Salt
Whey (or extra salt)


Peel the beetroot and chop coarsley. Place in a large glass jar along with the whey and salt (if you don't have whey you can add an extra 2 tsp salt). Fill the jar with filtered water, stir well and cover securely. Leave at room temp for 2 days then refrigerate - the kvass is now ready for drinking. You can 're-use' the beetroot - when most of the liquid has been drunk, fill up again with water and leave at room for another 2 days. After the second brew discard and start again with fresh beetroot. You may reserve some of the liquid to be used instead of the whey in the recipe.

One of the great joys each week is opening up my Free Co. box and discovering what they have sent me. I can then plan my meals around the veg and challenge myself with new recipes and ideas. I'm also supporting a truly sustainable business.

— Hannah

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