This traditional beetroot leaven, known in Poland as zakwas buraczany, is a naturally fermented beet drink made with beets, garlic, salt, and aromatic spices. Also known as Polish beet kvass, it has a tangy, earthy flavor and is the secret to an authentic Polish red borscht.
In Poland, we call it zakwas buraczany. It has been made in Polish kitchens for generations, especially when preparing traditional red borscht. You may also see it translated as beetroot leaven, but in English, beet kvass is a much easier way to describe it.
The flavor is earthy, pleasantly sour, slightly salty, and full of garlic and spices. I make mine with a little juice from traditionally fermented Polish pickles, sauerkraut, or a previous batch to help get the fermentation started.
And once you learn how simple it is to make, it becomes one of those recipes you will want to come back to.
What Is Beet Kvass?
Beet kvass is a fermented liquid made from fresh beets submerged in a salted brine and left to ferment at room temperature.
My recipe is based on the Polish zakwas buraczany I know from home. It is traditionally used to give Polish red borscht its characteristic deep color and slightly sour flavor, but it can also be enjoyed on its own.
During fermentation, the flavor changes from essentially salty beet water into something much more interesting — tangy, earthy, garlicky, and aromatic from the bay leaves, allspice, and black pepper.
Why You'll Love This Beet Kvass Recipe
- Traditional Polish recipe: This is my homemade version of Polish zakwas buraczany.
- Simple ingredients: You need beets, garlic, salt, spices, water, and a little fermented starter.
- Naturally fermented: There is no vinegar added to create the sour flavor.
- Perfect for Polish borscht: This is one of my favorite reasons to keep a bottle in the refrigerator.
- Easy to prepare: Most of the work is simply waiting for fermentation to do its job.
- Nothing goes to waste: I peel my beets because I like using the fermented beets afterward in salads.
Beet Kvass and Fermented Foods
Beets are naturally rich in plant compounds, including betalains, which give them their beautiful deep red color. Fermentation also creates a very different food from the fresh vegetable, with its characteristic tangy flavor and naturally occurring microorganisms.
I prefer to think of beet kvass primarily as a traditional fermented food rather than a miracle health drink. It can be a flavorful addition to a varied diet, but it shouldn't be treated as a medicine or a replacement for medical treatment.
If you have a medical condition, take prescription medication, are pregnant, or are considering giving homemade fermented drinks to young children, it is sensible to discuss this with your healthcare professional.
Beet Kvass Benefits
Beetroot kvass is something I make mainly for its tangy flavor and its place in traditional Polish cooking, but it also comes with a few nutritional perks:
- Made with nutrient-rich beets: Beets provide folate, potassium, manganese, and beneficial plant compounds called betalains.
- Naturally fermented: Beet kvass is another easy way to add variety to the fermented foods in your diet.
- Contains natural nitrates: Beets are naturally rich in dietary nitrates, which support normal blood flow.
- Not a sweet drink: Its earthy, tangy, slightly salty flavor makes it a refreshing alternative to sugary drinks.
For me, though, the best reason to make beet kvass is simple — it tastes good and makes an incredible traditional Polish red borscht.
How to Drink Beet Kvass
Beet kvass has a bold, tangy, slightly salty flavor, so I usually enjoy it in a small glass, well chilled. You can also use it in traditional Polish red borscht, where it adds that wonderful deep color and characteristic sour beet flavor.
When your beet kvass has gone wrong
Unfortunately, home fermentation is not always successful. If your batch spoils, it can cultivate harmful bacteria instead of beneficial probiotics. Discard your batch immediately if you experience any of the following signs:
- Visible Mold: Surface mold or fuzzy patches of white, green, or black are the most common indicators of spoilage.
- Slimy Texture: If the liquid becomes thick, viscous, slimy, or gelatinous, the fermentation has failed.
- Foul Odor: A healthy kvass should smell pleasantly sour and earthy. If it has a foul, putrid, or off-putting odor, throw it away.
- Cloudy or Murky Appearance: While a slight sediment is normal, completely murky or unusually cloudy liquid indicates bacterial contamination.
Is Beet Kvass for Everyone?
Beet kvass can be a delicious addition to a varied diet, but it may not suit everyone. Because it is naturally acidic and contains salt from fermentation, keep a few things in mind:
- Watching your sodium intake? Beet kvass contains salt, so portion size matters if you follow a low-sodium diet.
- Sensitive to acidic foods? Like other fermented foods, beet kvass may not be comfortable for people who experience acid reflux or digestive irritation.
- Managing a medical condition? If you have kidney disease or follow a medically restricted diet, check with your healthcare professional before making beet kvass a regular part of your diet.
If you have a medical condition or take prescription medication and are unsure whether beet kvass is suitable for you, check with your healthcare provider.
How to Choose the Best Ingredients for Beet Kvass
Beets: Choose fresh, firm beets without soft spots or wrinkled skin. I usually look for medium-sized beets, approximately 4–5 inches (10–12 cm) in diameter.
Garlic: I like large, plump garlic cloves. If yours are small, simply use an extra clove or two.
Spices: Bay leaves, whole allspice berries, and black peppercorns give this beet kvass its traditional aromatic flavor.
Salt: Use plain non-iodized salt without unnecessary additives. Rock salt or sea salt works well.
Water: I use boiled water that has been completely cooled before it comes into contact with the starter. Filtered water is also a good choice.
Fermented starter: I usually add a tablespoon of brine from traditionally fermented Polish pickles, sauerkraut juice, or a little liquid from a previous successful batch of beet kvass.
Tips and Tricks for Beet Kvass
Expert Tip for Success
- Keep the beets submerged. This is one of the most important parts of vegetable fermentation. Pack the beets tightly and make sure the brine completely covers them.
- Use a clean jar. Wash your fermentation vessel thoroughly and scald it before use. If using boiling water, warm the glass first to reduce the risk of cracking.
- Use glass, ceramic, or stoneware. These are ideal for the acidic environment created during fermentation.
- Let boiled water cool. Never add your fermented starter to very hot water.
- Do not tightly seal a jar that cannot safely release fermentation gases. Fermentation produces carbon dioxide.
- Check your kvass every day. Fermentation speed depends on room temperature, so don't rely only on the number of days.
- Use your senses. Finished kvass should smell pleasantly sour, earthy, and garlicky — never rotten or putrid.
How to Make Beet Kvass
Step 1: Prepare the Beets Wash the beets thoroughly, peel them thinly, and cut them into thick slices or chunks.
I prefer peeling them because I like to use the fermented beets afterward in salads.
Step 2: Prepare the Spiced Water
Bring the water to a boil. Add the bay leaves, peppercorns, garlic, and allspice and simmer for about 1–2 minutes.
Remove from the heat and allow the water to cool.
Step 3: Prepare the Jar
Pack the beet pieces tightly into a clean, scalded glass, ceramic, or stoneware container.
A 2-liter jar works very well for this amount.
Step 4: Add the Garlic and Spices
Tuck the garlic cloves, bay leaves, allspice berries, and peppercorns between the beet pieces so they are distributed throughout the jar.
Step 5: Add the Brine
Once the water has cooled, dissolve the salt in it and add your fermented starter.
Pour the brine over the beets.
Make sure all the beets remain completely submerged beneath the liquid.
Step 7: Ferment
Leave the jar at room temperature for approximately 5–7 days.
Start checking it regularly as it ferments. The liquid will become a beautiful deep ruby red and develop an increasingly tangy aroma and flavor.
Temperature matters, so treat 5–7 days as a guide rather than an absolute rule.
Step 8: Check Your Beet Kvass
Before bottling, inspect the kvass carefully.
It should smell pleasantly sour, earthy, and slightly garlicky. Some sediment or cloudiness can occur during fermentation and does not automatically mean the batch has spoiled.
If you see fuzzy mold, however, or the kvass develops an unpleasant rotten smell or other obvious signs of spoilage, discard the batch.
Step 9: Strain and Refrigerate
When you are happy with the flavor, strain the beet kvass into clean glass bottles or jars and place it in the refrigerator.
How to Store Beet Leaven
Once your beet kvass has reached the flavor you like, strain it into clean bottles or jars and refrigerate it.
The cold slows fermentation considerably, although the flavor may continue to develop gradually.
For the best flavor and quality, I like to use my homemade beet kvass within about two weeks.
More Delicious Ways to Enjoy Beetroots
- Beetroot & Goat Cheese Salad A classic, sophisticated combination of sweet earthy beets, creamy tangy goat cheese, and crunchy walnuts.
- Baked Beetroot Salad A comforting, deeply flavorful dish that brings out the natural caramelised sweetness of oven-roasted beets.
- Beetroot Horseradish Relish (Traditional Polish Ćwikła): A bold, zesty, and sweet condiment that adds a perfect kick to sandwiches, roasted meats, or holiday platters.
Explore More Delicious Fermented Foods
If you love the health benefits and tangy flavor of beetroot kvass, you will enjoy exploring other traditional ferments. Boosting your daily wellness is easy with these simple, step-by-step guides to mastering home fermentation. Check out our family-favorite recipes to keep your gut happy:
- Traditional Polish Half-Sour Pickles (Ogórki Małosolne)
- Probiotic-Rich Homemade Milk Kefir
- Raw, Unfiltered Apple Cider Vinegar
Beet Kvass
Ingredients
Method
- Wash the beetroots, peel them thinly, and cut them into thick slices. This ensures they stay submerged and do not float to the surface after you pour the water.
- Bring the water to a boil, add the bay leaves, peppercorns, garlic cloves, and allspice, and let it simmer for 1–2 minutes to eliminate any wild bacteria.
- Pack the beet slices tightly into a sterilized stone, glass, or ceramic vessel. Tip: Ensure the vessel has been scalded with boiling water beforehand to guarantee absolute cleanliness.
- Choose a container that does not react with acid—a 2-litre glass jar works perfectly.
- Press the garlic cloves, allspice, peppercorns, and bay leaves firmly between the beetroot slices.
- Dissolve the salt and your chosen starter culture (e.g., pickled cucumber juice) into the warm water, mixing thoroughly. Pour the liquid over the beets and spices, ensuring everything is completely submerged under the water.
- Cover the jar gently. While traditional recipes suggest using a clean cloth or cheesecloth secured with a rubber band, you can simply twist the jar lid on very loosely. Crucial note: Never screw the lid tight, as carbon dioxide bubbles from the active fermentation process must be able to escape.
- Leave the prepared jar at room temperature in a warm spot for 5 to 7 days. Your beetroot leaven is ready once it develops a beautiful, deep ruby color.
- As soon as the kvass is fully fermented, strain the liquid into clean jars or bottles and store them in the refrigerator. It will stay fresh and delicious for up to a few weeks.
Nutrition
Tried this recipe?
Let us know how it was!References:
- Clifford T., Howatson G., West D., Stevenson E., The Potential Benefits of Red Beetroot Supplementation in Health and Disease, Nutrients, 2015.
- https://www.ais.gov.au/__data/assets/pdf_file/0013/1000552/36194_Sport-supplement-fact-sheets-Beetroot-Juice-Nitrate-v3.pdf
- Karwowska K., Kaczmarczyk D., Rola i znaczenie produktów fermentowanych w diecie, Medycyna Ogólna i Nauki o Zdrowiu, 2023.
- Frączek B. i in., Dietetyka sportowa, Warszawa 2020, PZWL.
- https://journal.pan.olsztyn.pl/Spontaneous-Fermentation-of-Beetroot-Effect-of-Fermentation-Time-and-Temperature,192122,0,2.html#references
Kim says
I finally know how to make beetroot leaven!
Barbara says
This is the recipe, my mother always made beetroot kvass.
Harper says
Very helpful article about beetroot kvass.