I’ve made beet kvass before and suffered through drinking it because it was good for me. This is coming from someone who normally likes beets. I don’t know what got in to me to try making carrot kvass but maybe it’ll be friendlier to my taste buds. Ginger of course just seems natural with carrots. I made 3 different kinds in order to experiment. One with whey, one with no whey, and one with the carrot just scrubbed not peeled. I actually forgot to peel it before I put it in the food processor, lol! I figure it probably has extra good soil bacteria.
I gave it a try yesterday night and was pleasantly surprised. I actually liked it. I added a few drops of stevia to sweeten but even without the stevia it was palatable. It’s not something I would drink for the sheer enjoyment of it but since it’s good for me, I can enjoy it. I decided to try a second fermentation with added juice and now it’s very good.
Carrot Ginger Kvass (makes a little under 1 qt)
- 3 medium organic carrots, peeled and chopped finely
- 1″ piece of ginger, chopped
- 1 tsp sea salt
- 1 tbsp whey (substitute 1 more tsp of sea salt if not using whey)
- Water to cover
- Stevia to taste (added after fermenting)
Optional Second Ferment
I found doing an optional second ferment makes it much tastier and effervescent. Once you’ve strained the kvass, pour into flip top bottles or a mason jar, about 2/3 full. Add juice to top it off. Seal tightly and leave at room temp for another 8-12 hours. Remove to cold storage. I made one with apple and one with carrot juice. Both are great.
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