Go Back
+ servings
How to make kvass
Print Recipe
4.6 from 5 votes

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 Time2 d
Total Time2 d
Course: Drinks
Cuisine: Vegetarian
Servings: 4
Author: Hello Glow


  • 6 carrots sliced into approximately 1/8-inch coins
  • 2 tablespoons roughly chopped ginger
  • 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


  • 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.
  • The longer it ferments, the more sour it will get. Begin to taste after the first two days and allow to ferment to your liking.
  • Strain the liquid from the carrots, leaving about 1 cup of liquid in the jar for another round of kvass. To make a second, weaker batch of kvass simply add water and repeat fermentation instructions as above.