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:
- Fill a jar 3/4 full of grated carrot (loosely packed)
- 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!).
- Next add in 3/4 to one teaspoon of salt and 1/2 teaspoon probiotic powder
- Fill the jar almost to the top with filtered water.
- Now leave the jar on your kitchen bench to ferment!
- 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!).
- 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!
- 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.