Fermented Beets: How to Make a Traditional Blood Tonic

Fermentation transforms beets into tangy, nutrient-rich beet kvass.

Courtesy of Alexandra Roach.

Beet kvass, a traditional fermented drink made from red beets, has long been associated with supporting circulation—the process that delivers oxygen and nutrients through veins, arteries, and capillaries to sustain the body’s daily defenses and overall health. Comparable in color to blood, its deep-red hue may help explain why it has been used for centuries as an ancient blood tonic, an association rooted in both tradition and the natural properties of beets themselves.

Beyond its long history in traditional food cultures, beet kvass is drawing renewed interest as more people explore fermentation and functional foods. A January study found that fermenting beets makes compounds linked to circulation and overall health easier for the body to access.

How Fermentation Changes Beets

Fermented beets have a long history in many food traditions. Eingemacht (or eingemachtes) is a traditional, sweet Ashkenazi Jewish beet preserve, and in India, “gajar ki kanji” is a fermented drink traditionally made from beets and carrots—sometimes called “Indian kombucha.”