Purple Carrot Kvass
Prep time
Total time
Recipe type: Drink
Cuisine: Vegan
Serves: 1 quart (1 liter)
  • 3 purple carrots, roughly chopped
  • 1 tablespoon fresh ginger, chopped
  • 2¾ cups water (filtered or spring)
  • 2 teaspoons unrefined sea salt or Himalayan salt
  1. Sanitize a 1 quart (1 liter) jar with boiling water, do this near or in the sink to avoid burning yourself.
  2. Place the carrots, ginger and salt in the jar, add 2 ¾ cups of water and mix until the salt dissolves.
  3. Close the jar lid tightly and store in a dark cool place to ferment for about 2 weeks.
  4. When it is ready, strain the carrots and poor liquid into another clean jar, close the lid and store in the fridge.
  5. Next time you make the kvass, you can replace ¼ cup of the water with the kvass you already have as a starter. It will be ready in a few days instead of weeks.
Recipe by Dreamy Leaf at http://www.dreamyleaf.com/purple-carrot-kvass/