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Beet Kvass: Easy, Affordable Probiotic

Beet Kvass


I have a deeply held belief that food is the best medicine. While I take and recommend specific supplements, vitamins and botanicals for specific health concerns, I always look first to things that are delicious - things that support my body and spirit.

Beet Kvass hits the mark easily - it is rich in vitamins and probiotics, and its hot pink color makes it fun to drink. It's salty and earthy and I crave it the days I don't have it.

What is Kvass and Why Should I Bother?

Kvass is a traditional drink in eastern Europe, traditionally made from fermented stale bread. This version uses beets, and some digestion-supporting, delicious ginger. I have also added cardamon, turmeric, rosemary and other spices and herbs - it's fun to play!

Probiotics, such as those found in kvass, have long been used in traditional medicine to support digestion, liver health, and as part of a treatment plan for gut dysbiosis (bacterial imbalance), leaky gut and resultant allergies, fatigue, IBS, acne, eczema, and on and on.

The human body contains over 10 times more microbial cells than human cells (1) and in healthy people the microbiota provide a wide range of functions that humans lack.

Friendly gut bacteria do a lot of good in our bodies, including:

  • break down and digest our food
  • synthesize our B and K vitamins
  • control our metabolism and appetite
  • protect us from cancer
  • manage and direct our immune system (2)
  • support a healthy mood and mental sharpness
  • determine heart health and bone development (3)
  • create and circulate natural antibiotics (4)
  • play a role in the determination of our genetic expression, our epigenetics
  • help reduce anxiety and depression (5, 6, 11).

Athletes will love beet kvass as an alternative to chemical-filled electrolyte-replacement drinks (that start with the letter G). Beets up your nitric oxide, and that's great for other all health and wellness.

Kvass is a wonderful blood tonic, and I have a nice glass twice a day most days. I also love putting it in my smoothies - adds a nice pink color and makes it more likely that I'll remember to take it. Efficiency!

I love Beet Kvass as it's affordable, quick to make and so great for overall health and wellness.

I alternate kvass, sauerkraut (see my recipe here), and other deliciousness like fermented dill carrots and homemade pickles, doing my best to get something probiotic in my diet daily (and taking probiotic capsules those days that I just don't manage. Because I'm human. And that's just fine.) I alternate my probiotic sources like I work to alternate the rest of my foods, to reduce the risk of food sensitivities. And it keeps life interesting!

Traditionally, lactofermentation involves the use of whey, dripped from yogurt most frequently, which is different from whey protein powder. I usually skip this, as dairy and I aren't great friends. Instead, I use the juice from another fermented food, such as some sauerkraut juice. Don't have any? You can easily just use sea salt, though it may take a day or two longer to get good and fermented.


I hope you found this information helpful! I am currently focused on helping women to optimize their wellness through life coaching, and no longer provide Functional Medicine consultations with lab work, supplements, etc. Instead, I help women to regulate their nervous systems and manage their thinking and mindset, which is vital root cause medicine. You can learn more about this approach by listening to these episodes: polyvagal theory, leaky gut, and the nervous system.
To learn more about how we can work together, please see
Please do not email to ask if I can see you as a patient, and instead use the directory at to find a Functional Medicine provider who is doing laboratory-based clinic work.
Thank you!

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  1. Nneka R. on June 6, 2020 at 3:43 am

    I’m going to try this recipe next time I go grocery shopping and get beets!

    I’m just now getting into the fermented foods scene. I drink my homemade kombucha every day, but I never thought about having a variety of fermented foods (I just figured I was covered since I drink kombucha!) but that totally makes sense!
    I eat my homemade kimchi about once a week, and a store bought yogurt even less frequently. I’m excited to try this kvass!

    I wonder – do you think I could use kombucha in place of the whey or sauerkraut juice? ?

    Btw, I stumbled on this recipe (and your site) as I was doing research on the Vagus nerve. Thanks for all of the well researched and easy to understand information!!!

    • Victoria Albina on June 6, 2020 at 9:21 am

      Hi Nneka,

      I’m so glad you found me – have you checked out my podcast, Feminist Wellness? 🙂

      Meanwhile, no, I wouldn’t use kombucha in lieu of whey or kraut juice in your other fermented foods – I just don’t think it’ll give you the results you’re looking for.

      Be well!