Carrot Ginger Kvass

Recipe Description:

A naturally sparkling, lactofermented beverage made with sweet carrots and ginger. Adding a second fermentation makes it even extra tasty!

Prep Time: 5 Minutes

Cook Time: n/a

Servings: 1 quart

Difficulty: Easy

Recipe Ingredients:

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)

Recipe Instructions:

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.

Author: picklemetoo

Melanie is a military wife and homeschooling mom to 4 boys, living her dream life on a little hobby farm with chickens, a cow, 2 dairy goats and some mouse hunting kitties. Melanie began her journey with nutrition when her oldest was diagnosed with autism at age 3. After seeing dramatic results after having her son on the SCD for a short time, she was sold on the effect food has on health. Her mission is to educate parents on how to nourish their children. She has a particular fascination with lactofermentation and posts a new ferment recipe weekly. View all posts by picklemetoo

2 thoughts on “Carrot Ginger Kvass”

Sheena says:

April 14, 2012 at 6:17 pm

When do you add the ginger?

1. Eat Nourishing Admin says:
  
  April 14, 2012 at 6:23 pm
  
  I see it’s not clear in the instructions, but I would put it in with the carrots during the initial fermentation. That’s how I make gingered carrots at least and they are delicious!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: picklemetoo

2 thoughts on “Carrot Ginger Kvass”

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