La Vie Wellness Beet Kvass Recipe for a 64 oz Batch

Beet kvass is one of those old-school fermented drinks that feels both simple and fascinating. It starts with just a few ingredients, then slowly transforms over time into something earthy, salty, tangy, and alive with character.

At La Vie, we love recipes like this because they reflect the kind of wellness we believe in: real ingredients, practical methods, and patience over hype. This version is adapted from La Vie’s larger production method into a 64 oz small-batch recipe that is easier to follow at home.

What Is Beet Kvass?

Beet kvass is a traditional fermented beet drink made with beets, water, salt, and a starter from a previous batch. It is not sweet like juice, and it is not fizzy in the way kombucha often is. Instead, it develops a savory, mineral-rich, slightly tangy flavor over time.

The process is simple, but the result depends on observation. With beet kvass, taste and appearance matter just as much as the calendar.

64 oz Beet Kvass Recipe

Yield

64 oz batch volumeAfter fermentation and straining, your final liquid yield may be a little lower depending on beet size, absorption, and how full you pack the jar.

Ingredients

• 1 pound fresh beets

• About 52–56 oz filtered water, or enough to fill a 64 oz vessel nearly to the top without overflowing

• 1 1/2 teaspoons salt in summer

• 2 teaspoons salt in winter

• 2 teaspoons beet kvass starter from a previous batch (“mother kvass”)

  
  

Equipment

• 1-gallon fermentation vessel

• 1 large 64 oz glass jar or similar

• Knife and cutting board

• Vegetable peeler

• Fermentation weight or a clean small jar to help keep solids down

• Lid or airtight cover

• Fine mesh strainer or nut milk bag for finishing

  
  

How to Make Beet Kvass

1. Prep the beets

Trim off the tails and any remaining greens. Peel the beets, then cut them into small pieces.

For a home batch, think small chunks rather than slices or shreds. You want enough surface area to support fermentation, but not so small that the beets break down too quickly.

2. Add the beets to your jar

Place the cut beets into your clean 1 gallon fermentation vessle.

3. Add water

Pour in filtered water until the jar is nearly full, but do not fill it all the way to the top. Leave some room for movement during fermentation.

This matters. In La Vie’s larger barrel process, overflow could happen when the beets float up. The same idea applies in a small jar: leave headspace.

4. Add salt

Add:

• 1 1/2 teaspoons salt in warmer weather

• 2 teaspoons salt in colder weather

Warmer weather speeds things up, so less salt is used. Colder weather slows fermentation down, so a bit more salt helps control the process.

5. Add the start#5362EDer

Add 2 teaspoons of mother kvass from a previous batch or purchase La Vie's Beet Kvass Starter.

This starter helps guide fermentation and reflects the traditional La Vie method, where old beet kvass is reused each time.

6. Seal and ferment

Cover the jar and keep it airtight. Leave it at room temperature for about 3 to 4 weeks.

7. Start checking around week 2

Don’t rely on time alone. Start checking the kvass around the 2-week mark for:

• overall aroma

• visual bloom or fermentation activity

• taste development

The original process is judged by bloom and taste, not just by a set number of days.

8. Strain and store

Once the kvass tastes ready, strain out the beets and transfer the liquid to clean bottles or jars.

Refrigerate after straining.

What to Look for as It Ferments

Taste

A finished beet kvass should taste:

• earthy

• gently salty

• tangy/pickled

• fermented, but still clean

It should not taste flat or lifeless, but it also should not taste harsh or unpleasant.

Appearance

You are looking for signs that the batch is developing well over time. The original La Vie notes reference visual bloom, which means appearance is part of the judgment call. A healthy batch should look active and maturing, with a beautiful dark purple beet color.

Timing

The full fermentation window is typically 3 to 4 weeks, but that is only a guide. Seasonal temperature changes matter, and so does the character of the batch itself.

Practical Notes for Better Results

Don’t overfill the jar

Leave room at the top. This is one of the clearest control points from the original production method.

Adjust salt by season

Use the lighter salt level in summer and the slightly higher salt level in winter. This helps keep fermentation more balanced.

Let taste lead

This recipe is not meant to be treated like a rigid factory formula. It has a process, but it also asks for observation.

Save a little for your next batch

If your kvass turns out well, save a small amount to use as your next starter. That is how the La Vie production method keeps the line going.

Shelf Life

Shelf life after bottling was noted as about 6 months. For a home batch, keep it refrigerated and use your judgment based on smell, flavor, and appearance. Once you start to notice browning, the end is near.

A Small-Batch Tradition Worth Trying

Beet kvass is one of those recipes that reminds you fermentation does not need to be flashy to be interesting. It just needs good ingredients, a little care, and enough time to become itself.

That is part of what we value at La Vie too: small-batch methods, practical nourishment, and foods that feel connected to real process instead of shortcuts.

If you enjoy traditional fermented drinks and want to explore more small-batch wellness staples, take a look at La Vie’s probiotic drinks and other fresh-made offerings.

Common Beet Kvass Related Questions

What is beet kvass made from?

Beet kvass is traditionally made from beets, water, salt, and a starter from a previous batch.

How long does beet kvass take to ferment?

A batch usually ferments for about 3 to 4 weeks, though it is smart to begin checking it around week 2.

Do I need a starter for beet kvass?

For this La Vie-style method, yes. A small amount of mother kvass from a previous batch is used to help start fermentation.

Why does the salt amount change by season?

Warmer weather can move fermentation faster, so less salt may be needed. Colder weather slows things down, so a little more salt helps keep the process steady.

How much beet kvass does this recipe make?

This recipe is designed for a 64 oz batch volume, though the final strained liquid may vary a bit depending on the beets and fermentation loss.