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Carrot, Orange & Ginger Kvass


By: Ben McKeown

This is a great drink to consume first thing in the morning to wake up your liver and kick-start your metabolism for the day. It is a potent source of vitamin C and is a wonderful immunity drink to make and enjoy year-round. As this is kvass, it is intended that you only consume the liquid.

Servings: 6 - 18

Prep time: 00:15


  • 1 kg carrots, cut into coins
  • 8-10 slices orange rind
  • 1 tablespoon fresh ginger, grated
  • ½ cup Kultured Wellness Coconut Kefir
  • Filtered water, to cover.


  1. Place the carrots, orange rind (peeled from the orange using a vegetable peeler), ginger and kefir in a 2 L fermenting jar and top up with water.
  2. Cover with a cheesecloth and leave to ferment for 3 days.
  3. When the fermentation time is up, stir with a wooden spoon and strain the liquid into another glass jar or bottle and store in the fridge.
  4. You can then add another ½ cup kefir and more filtered water and ferment the initial ingredients a second time to yield another 2 litres of Kvass before starting again from scratch.


You can make a second batch using the same ingredients that are left in the jar. Just add more kefir starter and refill again with water.

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