Immune Boosting Kvass

Immune boosting kvass is made from fermented turmeric, ginger, lemon and beets

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5 from 2 reviews

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.


Units Scale
  • 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)


  1. Wash and slice the beets, ginger, and turmeric. Don’t peel the skin off as the skin will help with the fermentation.
  2. 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.
  3. Squeeze lemon wedges into the jar, then add them to the jar as well.
  4. Add enough water to fill the jar, leaving 1 inch of headroom at the top. Stir to dissolve the salt.
  5. Use a weight to keep the everything submerged.
  6. 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.
  7. 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.