A naturally sparkling, lactofermented beverage made with sweet carrots and ginger. Adding a second fermentation makes it even extra tasty!
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.
This raw milk tonic is perfect for breakfast or a mid-afternoon pick me up. It is sweet, rich and creamy and oh so tasty. Be sure to use a good quality unsulphured molasses that has the highest vitamin content you can find. A good molasses is an excellent source of manganese, copper, iron and a very good source for calcium, magnesium and potassium. These are all minerals that many people don’t get enough of. Pair this with milk and egg yolk and this is a nutritious snack. This recipe is adapted from the one in Nourishing Traditions.
Place all ingredients into a bowl with a pour spout and whisk together until creamy. Sip leisurely. Alternately, you can place everything together into a blender, but you will get a lot of foam in your glasses and some people may not like it. My kids don’t particularly like the foam.
Beet kvass that actually tastes good? Is it even possible?! I’ve been determined to make a beet kvass that I not only can drink but actually like. I think I found it thanks to Jenny from Nourished Kitchen’s Fermented Beets with Orange and Ginger. I thought I would add orange zest and ginger slices to my normal beet kvass recipe. That is exactly what was needed. It tastes great as is but add a second fermentation with orange or apple juice for some extra yum!
Place beets, ginger, orange (zest and juice), salt and culture in a 1 gallon jar. Top with filtered water and cover loosely. Let set at room temperature for 3 days. Strain and bottle the rich red liquid. Use strained beets again for another batch.
For a second fermentation, fill air tight bottles like these flip top bottles, about 3/4 full. Fill the rest of the way with orange juice (apple juice is great too) cover tightly and set 12-24 hrs at room temp. Move to fridge and enjoy!