In many countries, fermented vegetable juices are commonly sold in grocery stores and enjoyed regularly by many, usually as a health tonic, but sometimes just because they are tasty.
Fermented vegetable juice is made by placing a small amount of vegetables in a larger amount of liquid, fermenting, then straining out the solids. Beet kvass is a popular fermented vegetable juice. However, fermented vegetable juices can be made with virtually any vegetable.
The only difference between fermenting vegetables and making fermented vegetable juice is that a larger amount of liquid is used, with a smaller amount of vegetables. Add herbs and spices to suit your taste, and you will create a delicious probiotic juice to enjoy daily.
Tip: Fermented vegetable juice will take on the flavor of the ingredients, so be wary of strong flavors such as brassicas or alliums.
INSTRUCTIONS FOR BASIC FERMENTED VEGETABLE JUICE
- Chop vegetables and place in a quart or half-gallon jar. Use enough to fill the jar about ½ full. Some good candidates include:
- beets
- celery
- cucumbers
- garlic
- ginger
- Make a brine of 2 to 3 teaspoons sea salt to every quart of water and pour it over the vegetables. Cover with a tight-weave cloth or coffee filter and secure with a rubber band.
- Culture 3 to 4 days. The juice should achieve a sour but pleasant aroma. A small amount of gray foam may rise to the top. Skim off daily.
- Once the juice reaches the flavor you prefer, strain the juice and set aside the vegetables for a second, weaker batch. Follow the same steps, but ferment a few days longer, 6 to 7 days, or to taste.
- Place the finished juice in a jar with a tight lid and refrigerate for about a week.
Consuming the juice off of regular fermented vegetable batches is another good way to enjoy fermented juices. These juices will be a bit stronger in flavor, but still delicious. Make sure to leave enough juice to cover any remaining vegetables, and enjoy the juice little by little, as vegetables are consumed.
