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Orange-Ginger Carrot Kvass
Kvass is commonly made from either bread or beets and while some really enjoy it, others find it not particularly tasty. This recipe changes things up with sweet carrots, spicy ginger, and fragrant orange. It is tangy and fragrant and pleasant to drink, especially after a second fermentation done with a bit of sweetener added.
6 carrots, sliced into approximately ⅛-inch coins
2 tablespoons roughly chopped ginger
6 large strips of organic orange peel (peeled with a vegetable peeler)
2 teaspoons sea salt (4 teaspoons if omitting whey)
Put carrots, ginger, and orange peel into a half-gallon jar. Add salt and whey and fill the remainder of the jar with water, leaving a 1-inch headspace. Cover tightly with a lid, and shake well to dissolve the salt in the whey and water.
Remove canning lid and cover with a clean towel or coffee filter. Secure with a rubber band or canning ring. Place in a warm spot to ferment for 2 to 4 days, depending on temperature. The longer it ferments, the more sour it will get. Begin to taste after the first two days and allow to ferment to your liking.
Strain the liquid from the carrots, leaving about 1 cup of liquid in the jar for another round of kvass. To make a second, weaker batch of kvass simply add water and repeat fermentation instructions as above.
If you prefer a more carbonated beverage, a second fermentation can be performed. Ferment the kvass for only 2 to 3 days, then strain off the liquid, leaving 1 cup behind for a second batch. Place the kvass in airtight bottles with a pinch of sugar or honey for a little bit of sweetness and added carbonation.
Allow this to ferment for 1 to 3 days, or until carbonated to your liking, depending on the temperature.