Immune boosting kvass is a savory and flavorful probiotic beverage that is full of ingredients to supercharge your health. While kvass won’t help you fly or leap over tall buildings… it is packed with vitamins, minerals, and antioxidants. Perfect for giving your immune system a huge boost.
How to enjoy Immune Boosting Kvass
This savory fermented tonic is quite strong. It is salty and packed full of vitamins, minerals, and probiotics. Depending on your choice of starter, it can also be sugar-free! Regardless, I usually serve this kvass diluted 2:1 with water.
Here are a few different ways to enjoy kvass:
- Sports Drink: Immune boosting kvass is the perfect base for a healthy and sugar-free alternative to a sports drink. Sea salt and lemons are natural sources of electrolytes. To make your own sports drink, dilute this kvass 50/50 with juice and add 1/8 tsp powdered calcium magnesium.
- Immune Support: Take 1/4 cup daily (either straight or diluted) to help support your immune system.
- Anti-Nausea Support: Ginger is a safe and natural way to soothe an upset stomach. Naturally, fermented ginger bug is a sweet option. For a low-sugar option, use the ginger bug to culture this tonic, then add a double dose of ginger to the recipe.
- Refreshing Beverage: Mix 1 part immune-boosting kvass with 4 parts sparkling water for a refreshing beverage. It makes a unique and delicious alternative to sweetened drinks.
Immune Boosting Kvass
Immune boosting kvass is a savory drink full of vitamins, minerals, probiotics, and antioxidants. It’s perfect for fighting off a cold or flu. It also is a delicious, sugar-free alternative to a sports drink. See the section above for several ways to enjoy this fermented health tonic.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Beverage
- Method: Fermented
- Diet: Vegan
- 1 lemon cut into quarters
- 2 small beets, washed and diced into cubes
- 1 inch of ginger washed and sliced in half
- 1 inch of turmeric washed and sliced in half
- 1/4 cup of starter culture (see notes)
- 2 tsp sea salt (depending on culture, see notes)
- 3 cups filtered water to cover (chlorine-free)
- Wash and slice the beets, ginger, and turmeric. Don’t peel the skin off as the skin will help with the fermentation.
- Add in the starter culture along with the beets, ginger, and turmeric. If you are using a yeast-based starter don’t add the salt. If you are using a vegetable-based starter (like brine from a different ferment) add 2 tsp salt.
- Squeeze lemon wedges into the jar, then add them to the jar as well.
- Add enough water to fill the jar, leaving 1 inch of headroom at the top. Stir to dissolve the salt.
- Use a weight to keep the everything submerged.
- Cap with a loose-fitting lid or use a fido jar or a pickle-pipe, and leave the jar to ferment somewhere dark for 3-7 days.
- Store in the fridge and consume within 1 month.
- I usually use the ginger bug as my starter for this ferment, but you could use kombucha, leftover brine, or a purchased vegetable starter.
- If you are using leftover brine or vegetable starter for this ferment, then add the salt prior to fermentation. However, salt slows down yeast in a ferment, so don’t add it if you are using ginger bug or kombucha.
- If you can’t find fresh turmeric, just add a teaspoon of turmeric powder.
- The kvass is quite strong, so dilute it with water. See the section above for serving options.
Keywords: healthy, probiotic, keto, paleo, whole 30, winter, fall, spring, flu, cold, vegan, gluten free, dairy free, sugar free, sports drink, electrolyte, COVID-19