How to Make Carrot and Ginger Kvass

Recipe: Carrot and Ginger Kvass

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan option 

Kvass is a Russian fermented drink that has an effervescent bubble and is full of good bacteria. This carrot and ginger version is delicious.


This recipe makes a little over 1 litre of Kvass (so double all the ingredients if you prefer to make more)
  • 250 g Carrots, coarsely grated

  • 1 tablespoon fresh Ginger, grated

  • ½ tablespoon fresh Turmeric, grated, or ½ teaspoon ground turmeric

  • ½ teaspoon ground Cinnamon

  • 75 ml Whey – use dairy whey from yoghurt or from making cottage cheese (or a non-dairy whey from coconut yoghurt for a Vegan option)

  • 1 litre Water – rainwater or filtered

  • 2 tablespoons Raw Honey (optional sweetener at time of serving, or use raw sugar or maple syrup for a vegan option)


  • 2 litre glass jar with a lid.  Alternatively, I like to use a Pickle Pipe instead of a solid lid.

  • Fine-meshed sieve lined with cheesecloth

  • 1.5 litre glass bottle for storage (or 2 smaller bottles)


    1. Place all ingredients except the honey (which is used later for optional sweetening) into a glass jar.  

    2. Stir well to combine.

    3. Loosely fit a lid or pickle pipe.

    4. Leave the jar in a cool dark place for to ferment for 3-5 days.

    5. When the Kvass is bubbly, strain the through a fine-meshed sieve lined with cheesecloth and decant the liquid into a clean bottle. 

    6. Store the bottled liquid in the fridge until needed.  The cold temperature will slow the fermentation process and it can be kept for 4 to 6 weeks.

    7. Keep the carrot and spices to serve as a delicious raw slaw.

    8. Before serving, sweeten the Kvass to taste with honey (or other sweetener for vegan option).

    9. It’s important not to add the honey before this because the bacteria it contains will compete with the bacteria in the Kvass. 

    10. Enjoy!

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