 |
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.
Part of Food Renegade’s Fight Back Friday and Real Food Forager’s Probiotic Food Challenge and Fat Tuesday, and Friday Food Flicks.
RSS
Newsletter
Facebook
Twitter
Pinterest
I cant wait to try this!
I cant wait to try this!
oh- btw- have you ever tried squeezing a little lemon juice in the beet kvass right before you drink it? Thats how I made it manageable!
oh- btw- have you ever tried squeezing a little lemon juice in the beet kvass right before you drink it? Thats how I made it manageable!
Mmmm! That sounds good. A kvass I *actually* want to try
Have you seen Real Food Forager's 28 Day Probiotic Food Challenge? This would be a great addition to that linky!http://realfoodforager.com/probiotic-food-challenge-linky/
Mmmm! That sounds good. A kvass I *actually* want to try
Have you seen Real Food Forager's 28 Day Probiotic Food Challenge? This would be a great addition to that linky!http://realfoodforager.com/probiotic-food-challenge-linky/
Mmmm! That sounds good. A kvass I *actually* want to try
Have you seen Real Food Forager's 28 Day Probiotic Food Challenge? This would be a great addition to that linky!http://realfoodforager.com/probiotic-food-challenge-linky/
Nourishing Journey, I'll have to try that! I've been wanting to try beet kvass again with a vegetable culture instead of whey to see if I like it better.Joy, thank you! Just added it.
Nourishing Journey, I'll have to try that! I've been wanting to try beet kvass again with a vegetable culture instead of whey to see if I like it better.Joy, thank you! Just added it.
Nourishing Journey, I'll have to try that! I've been wanting to try beet kvass again with a vegetable culture instead of whey to see if I like it better.Joy, thank you! Just added it.
I just started my first ever ferments at home. I have some Japanese Sauerkraut going along with some ginger carrots (recipes from the Nourishing Traditions book). I think I will take the liquid from the carrots and do the second ferment as you described here. Thanks!
I just started my first ever ferments at home. I have some Japanese Sauerkraut going along with some ginger carrots (recipes from the Nourishing Traditions book). I think I will take the liquid from the carrots and do the second ferment as you described here. Thanks!
I just started my first ever ferments at home. I have some Japanese Sauerkraut going along with some ginger carrots (recipes from the Nourishing Traditions book). I think I will take the liquid from the carrots and do the second ferment as you described here. Thanks!
I like your second fermentation idea and the lemon juice suggestion posted above. Thanks! I'd be honored if you'd share this post on our new weekly link up — Friday Food Flicks — Amanda
I like your second fermentation idea and the lemon juice suggestion posted above. Thanks! I'd be honored if you'd share this post on our new weekly link up — Friday Food Flicks — Amanda
Amanda, what a great idea for a blog carnival! I just added it. Now I wish I had taken more time to get a better picture
Amanda, what a great idea for a blog carnival! I just added it. Now I wish I had taken more time to get a better picture
I am an avid juicer I think I will try both of the Carrot and Beet kvass definitely using the second fermentation process (I will be juicing
1 apple 1 beet and a handful of fresh parsley for the second fermentation for the beet kvass) and for the Carrot Kvass I will juice 1 apple one small cucumber. thanks for the Ideas cant wait to get started TODAY