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
- 2 3/4 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.