This beautiful red home fermented drink is called the purple carrot kvass, and besides being a delicious probiotic, it is also an interesting savory drink option.
I am a big fan of fermented drinks; their sour, earthy, mouthwatering taste, and their awesome probiotic benefits. I had published a continuous brew kombucha recipe before, and I still regularly make it. But I am now adding this kvass option to my home fermenting as my savory option. There aren’t many non-sweet and non-alcoholic drinks available, at least in the western cuisine, and I think that is unfortunate. I believe we get enough sugar as is, and I appreciate when there is a drink option that does away with sugar altogether. It may taste strange at first, sort of like a milder pickle juice, but it is a taste I came to crave on the regular. The recipe is below:
- 3 purple carrots, roughly chopped
- 1 tablespoon fresh ginger, chopped
- 2¾ cups water (filtered or spring)
- 2 teaspoons unrefined sea salt or Himalayan salt
- Sanitize a 1 quart (1 liter) jar with boiling water, do this near or in the sink to avoid burning yourself.
- Place the carrots, ginger and salt in the jar, add 2 ¾ cups of water and mix until the salt dissolves.
- Close the jar lid tightly and store in a dark cool place to ferment for about 2 weeks.
- When it is ready, strain the carrots and poor liquid into another clean jar, close the lid and store in the fridge.
- 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.