Orange Ginger Carrot Kvass
Move over kombucha, there's a new probiotic drink in town! Find out how to make your own kvass—and why you should.
Prep Time5 minutes mins
Fermenting Time48 hours hrs
Total Time48 hours hrs 5 minutes mins
Course: Drinks
Cuisine: Vegetarian
Keyword: probiotic
Servings: 4
Calories: 89kcal
Author: Hello Glow
Cost: $8
Half-gallon jar with lid
Mesh strainer
- 6 carrots, sliced into approximately ⅛-inch coins
- 2 tablespoons ginger, roughly chopped
- 6 large strips of organic orange peel, peeled with a vegetable peeler
- 2 teaspoons sea salt (4 teaspoons if omitting whey)
- ¼ cup whey (optional)
- Water as needed
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.
Strain the liquid from the carrots, leaving about 1 cup of liquid in the jar for another round of kvass.
Keep in mind, the longer it ferments, the more sour it will get. Begin to taste after the first 2 days and allow kvass to ferment to your liking.
To make a second, weaker batch of kvass, simply add water, and repeat the fermentation instructions as above.
Serving: 2cups | Calories: 89kcal