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Sweet Potato Kvass

Sweet Potato Kvass
Learn how to make naturally fermented sweet potato soda/beer
a healthy probiotic bubbly drink.


Prep Time: 10 minutes
Cook Time: 15 minutes
Fermentation: Time 7 days


Servings: 4
Calories: 150 – 200kcal


2L Mason Jar with an airlock
or Tea Towel and a rubber band
Vegetable Grater 
4 x 500ml Flip Top Bottles for storing


360g shredded sweet potatoes (1 medium) 
150g sugar to taste, white or raw
Water as needed



  1. Combine the shredded sweet potato and sugar in a 2L vessel.
  2. Fill the rest of the vessel with water, leaving 25mm of headspace.
  3. Cover with a permeable lid such as a clean cloth secured with a rubber band or canning ring.
  4. Set at room temperature to ferment for 3 to 5 days stirring twice a day.
  5. It will start to get bubbly and beginning to get tangy, during this time, yeast may accumulate on the surface of the ferment.
  6. If it does, you can simply scoop it out. It will abate during the second fermentation.
  7. Once the initial fermentation is complete, strain the sweet potato from the kvass and transfer the liquid to airtight bottles, leaving a bit of headspace because the carbonation should be strong.
  8. Once bottled, leave to ferment at room temperature for at least 2 to 4 days or until the beverage has a bit of tang and is carbonated.
  9. Consume within a few days if storing at room temperature, or refrigerate for 1 to 2 weeks, checking the carbonation frequently to avoid the build-up of too much pressure.
  • This recipe was gathered from the internet and tested by us.
  • Makes approximately 1.4L
  • Fermentation Time: 5 to 9 days
  • Storage Time: Several days at room temperature or 1 to 2 weeks in the refrigerator
Other Options that can be added:
125ml honey
3cm grated ginger 
1 - 2cm grated turmeric root 
2 Cinnamon Sticks
5 - 7 whole Cloves