Nightly Beet Kvass (fermented beet drink)
This protocol grew out of reading Dr. Cara Fitzgerald’s “Younger You,” which advocates eating a beet a day to lower DNA methylation age. Julie, with her MTHFR SNP and heavy metal history, wanted a consistent way to get that beet in. The fermentation process not only creates a tasty, effervescent drink but adds the gut-health benefits of live cultures. She has perfected the recipe with cinnamon and cloves, describing it as “so good.” She often preps a fresh jar weekly, and the ritual of drinking it with sparkling water at night replaces her old habit of a glass of wine, which she can no longer tolerate. The beet pulp goes back into meals, so nothing is wasted—a practical demonstration of her longevity mindset of stacking habits.
Beets contain TMG (trimethylglycine) which supports methylation pathways (relevant to MTHFR variants) and nitrates that can boost nitric oxide for blood flow. Fermentation adds probiotics and may enhance nutrient bioavailability.
She said, “I was drinking it yesterday going oh my god this is so good.” She has shared the recipe on social media and is considering other vegetable kvass variations.
I take a like a 64 ounce jar. I put in a pound of uh cut up beets and about 1 to 1 and 1/2 teaspoons of salt. And now I've been adding cinnamon and cloves to it. … I let it sit on your counter and ferment for um I do mine anywhere between two and 3 weeks now.

