Spicy Carrot & Ginger Kvass

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In my kitchen: How to make spicy carrot and ginger kvass

In my kitchen: How to make spicy carrot and ginger kvass

Last week I posted about the importance of minding your microbiome. Fermented foods are a great way to boost our inner population of healthy bacteria.

Beetroot Kvass, a traditional Eastern European fermented tonic, is a staple in our house and is a great way to combine the health benefits of probiotics with the antioxidant and oxygen-transportation benefits of beetroot! We posted a "how to" pictorial showing how to make it last Friday, but you can find it here.

Now they say a change is as good as a holiday, and once you have mastered Beetroot Kvass it is time to "go freestyle"! One delicious variation to traditional beetroot kvass is to use grated carrot with a little fresh ginger and chilli added in - and it's awesome!! 

So here's how we make it:

  1. Fill a jar 3/4 full of grated carrot (loosely packed)
     
  2.  Add in a 1-2 inch knob of ginger finely grated, and a finely diced chilli (the type and amount depends on your personal preference!).
     
  3. Next add in 3/4 to one teaspoon of salt and 1/2 teaspoon probiotic powder
     
  4. Fill the jar almost to the top with filtered water.
     
  5. Now leave the jar on your kitchen bench to ferment!
     
  6. Unlike beet kvass (which takes around 3-5+ days to ferment), carrot kvass ferments super-fast! Ours only takes a day and a half (but that will vary with your local climate - just make sure you check it frequently or it will turn to alcohol!).
     
  7. Once it has fermented you can pour off the wonderful kvass liquid and then refill the jar with salt, water and probiotic powder as before to get a second batch of kvass!
     
  8. And once your second lot has fermented you can then eat the carrot/ginger/chilli mix! It is delicious - just like spicy fermented veggies - and a wonderful addition to salads!

If you are feeling adventurous, give this a try! 

And here are three different carrot and ginger kvasses I made using three different varieties of heirloom carrots from the farmers market.