Ingredients with Measurements:
- 6-8 medium-sized carrots, peeled and chopped
- 1 tablespoon sea salt
- 1/4 cup whey (optional)
- Filtered water
Special equipment needed:
- 1-quart glass jar with a tight-fitting lid
- Cheesecloth or coffee filter
Step-by-step instructions:
1. In a clean glass jar, add the chopped carrots and sea salt.
2. Pour enough filtered water to cover the carrots, leaving about an inch of space at the top.
3. If using whey, add it to the jar and stir well.
4. Cover the jar tightly with a lid and shake it to dissolve the salt.
5. Place the jar in a warm spot in your kitchen, away from direct sunlight.
6. Let the mixture ferment for 2-3 days, depending on the temperature of your kitchen. Check the jar daily and release any built-up pressure by loosening the lid slightly.
7. After 2-3 days, strain the liquid through a cheesecloth or coffee filter into a clean jar or bottle.
8. Discard the carrot solids or use them in a soup or stew.
9. Cover the jar or bottle tightly and refrigerate the kvass for at least 2-3 days before drinking.
10. Serve chilled and enjoy!
- Time:
Preparation time: 10 minutes
- Fermentation time: 2-3 days
- Total time: 2-3 days
Temperature:
- Room temperature for fermentation
- Refrigerate before serving
Serving size:
- Makes about 4 cups of kvass
Nutritional information:
- Calories: 20 per 1/2 cup serving
- Total fat: 0g
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 0g
Substitutions for ingredients:
- You can use other vegetables, such as beets or cabbage, instead of carrots.
- Instead of whey, you can use a tablespoon of raw apple cider vinegar.
Variations:
- Add ginger, garlic, or other herbs and spices for extra flavor.
- Use different types of salt, such as Himalayan or Celtic sea salt.
Tips and tricks:
- Make sure to use a clean glass jar and utensils to prevent contamination.
- Taste the kvass after 2-3 days to see if it's sour enough for your liking. If not, let it ferment for another day or two.
- If you see mold or a foul odor, discard the kvass and start over.
Storage instructions:
- Store the kvass in a tightly sealed jar or bottle in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve chilled, no reheating necessary.
Presentation ideas:
- Serve in a clear glass to show off the vibrant orange color.
- Garnish with a sprig of fresh herbs or a slice of lemon.
Pairings:
- Carrot kvass pairs well with salads, sandwiches, or as a refreshing drink on its own.
Suggested side dishes:
- Roasted vegetables or a simple green salad would complement the kvass nicely.
Troubleshooting advice:
- If the kvass is too salty, dilute it with more filtered water.
- If the kvass is not sour enough, let it ferment for another day or two.
Food safety advice:
- Make sure to use clean utensils and a clean glass jar to prevent contamination.
- If you see mold or a foul odor, discard the kvass and start over.
Food history:
- Kvass is a traditional fermented drink from Russia and other Eastern European countries.
Flavor profiles:
- Carrot kvass has a slightly sweet and tangy flavor with a hint of saltiness.
Serving suggestions:
- Serve chilled as a refreshing drink or as a healthy alternative to soda.
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Taste: Tangy, Sour, Refreshing, Earthy