photo(8)Kvass was traditionally a drink made with fermented rye bread however the modern term is used to imply the fermentation of juice from various fruits and/or vegetables.  Beet kvass is especially unique as it contains the earthy and sweet flavor of beets while being enriched by the nutrient dense phytonutrients they contain.  A good kvass will be burgundy red in color and have a buttery, viscous flow that is pleasing both in flavor and texture.  Like our sauerkraut, the kvass is produced in small hand-crafted batches that are fermented in glass vessels.  This ensures a proper fermentation process that provides maximum nutritional benefit while avoiding the possibility of chemicals leaching into the drink as often happens with plastic or metal.


  • Live probiotic drink
  • Populates the digestive tract with beneficial bacteria
  • Blood tonic
  • Improves liver function
  • Used for kidney stones
  • Aids in bowel function

How to use:beets

  • Drink as refreshing probiotic beverage (start with 2 oz and slowly increase the amount to build your tolerance)
  • Let bottle sit out at room temp for 1-2 days for ‘second ferment’ which will produce a carbonated drink
  • Mix with equal amounts of olive oil and season with black pepper, cayenne, coriander and a dash of rice wine or champagne vinegar to make a beautiful probiotic dressing
  • Can be used with water in an enema solution to alleviate constipation and improve bowel functions