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How to make kvass
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Orange Ginger Carrot Kvass

Move over kombucha, there's a new probiotic drink in town! Find out how to make your own kvass—and why you should.
Prep Time5 minutes
Fermenting Time48 hours
Total Time48 hours 5 minutes
Course: Drinks
Cuisine: Vegetarian
Keyword: probiotic
Servings: 4
Calories: 89kcal
Author: Hello Glow
Cost: $8

Equipment

  • Half-gallon jar with lid
  • Mesh strainer

Ingredients

  • 6 carrots, sliced into approximately ⅛-inch coins
  • 2 tablespoons ginger, roughly chopped
  • 6 large strips of organic orange peel, peeled with a vegetable peeler
  • 2 teaspoons sea salt (4 teaspoons if omitting whey)
  • ¼ cup whey (optional)
  • Water as needed

Instructions

  • Put carrots, ginger, and orange peel into a half-gallon jar.
  • Add salt and whey and fill the remainder of the jar with water, leaving a 1-inch headspace.
  • Cover tightly with a lid, and shake well to dissolve the salt in the whey and water.
  • Remove canning lid and cover with a clean towel or coffee filter.
  • Secure with a rubber band or canning ring.
  • Place in a warm spot to ferment for 2 to 4 days, depending on temperature.
  • Strain the liquid from the carrots, leaving about 1 cup of liquid in the jar for another round of kvass.

Notes

Keep in mind, the longer it ferments, the more sour it will get. Begin to taste after the first 2 days and allow kvass to ferment to your liking.
To make a second, weaker batch of kvass, simply add water, and repeat the fermentation instructions as above.

Nutrition

Serving: 2cups | Calories: 89kcal