Carrot Ginger Kvass

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)
Place carrots in a quart sized mason jar.  Add salt, whey and water.  Cover tightly and shake to dissolve salt.  Loosen cover and let set at room temperature 3-5 days.  Strain out carrot solids, squeezing out the juice.  Refrigerate.  Save solids for baking or soups.  Reserve some liquid and use in place of whey to inoculate future batches.

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.

Part of Food Renegade’s Fight Back Friday and Real Food Forager’s Probiotic Food Challenge and Fat Tuesday, and Friday Food Flicks.

Carrot Ginger Kvass on Punk Domestics

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