Beet and Apple Kvass Recipe

Enjoy a sweet and tangy soda by fermenting beets and apples.

From "Traditionally Fermented Foods"
February/March 2019

Total Hands-On Time: 4-9 days

Preparation Time: 10 min

Yield: 3 cups

Photo by Shannon Stonger

This riff on the traditional beet kvass is a seasonal marriage of sweet and earthy. A great fall drink, this is my favorite way to make beet kvass. Not too salty, not very sweet, and just a little bit tangy, it’s a pleasure to drink.


  • 1 large beet, chopped
  • 1-1⁄2 large apples, chopped and divided
  • Water as needed
  • 1 teaspoon sugar, optional


Combine chopped beet and 1 chopped apple in a quart jar. Fill jar with water, leaving 1 inch of headspace. Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy.

Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple and sugar. Leave to ferment 1 to 2 more days before consuming or refrigerating.

Fermentation time: 4 to 9 days.

Storage time: 1 to 2 days at room temperature; up to 1 week refrigerated.

Recipe and photo reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co., 2017.

Shannon Stonger, founder of the Nourishing Days blog, holds a bachelor’s degree in chemistry. She and her family live on an off-grid homestead in Texas.

For more on fermented beverages:

Fermented Beverages Your Way: Homemade

The Pits Soda Recipe

Sourdough Bread Kvass Recipe

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