Fermentation is the best friend of a strong immune system
and a great way to keep your digestive system into a good health. Fermented
drinks refresh the good bacteria in your colon; as Hippocrates said, all
diseases begin in the gut, so we should take good care of these colonies.
Excess antibiotics, refined sugars, processed food or too much starch
diminishes the good bacteria colonies and can result in a poor immune system,
poor nutrient absorption, vitamin deficiency or allergies.
Kvass is a very popular drink in Slavic and Baltic countries.
Magnesium, phosphorus, amino acids, vitamin C and B, including the very rare
B12, are all found in the drink.
Orange Ginger Carrot Kvass
prep 48 hours
carrots, sliced into approximately 1/8-inch coins
tablespoons roughly chopped ginger
large strips of organic orange peel (peeled with a vegetable peeler)
teaspoons sea salt (4 teaspoons if omitting whey)
- ¼ cup
carrots, ginger, and orange peel into a half-gallon jar.
salt and whey and fill the remainder of the jar with water, leaving a
tightly with a lid, and shake well to dissolve the salt in the whey and
canning lid and cover with a clean towel or coffee filter.
with a rubber band or canning ring.
in a warm spot to ferment for 2 to 4 days, depending on temperature.
longer it ferments, the more sour it will get. Begin to taste after the
first two days and allow to ferment to your liking.
the liquid from the carrots, leaving about 1 cup of liquid in the jar for
another round of kvass. To make a second, weaker batch of kvass simply add
water and repeat fermentation instructions as above.
prep 48 hours
beets, depending on size
teaspoons sea salt
- 1 tsp
active dried yeast or 1/4 cup whey
quarts filtered water
and chop beets into ½-inch pieces and place in a half-gallon jar.
salt. whey/yeast and fill the jar with water, leaving 1 inch of space
between the beets and the top of the jar. Cover the jar with a tight lid.
the beets at room temperature (60-70°F is preferred) until desired flavor
and texture are achieved (about 2 to 5 days).
using a tight lid, slightly unscrew the lid daily to release excess
pressure (do not remove the lid completely).
the kvass is finished, put a tight lid on the jar and move to
kvass flavor will continue to develop as it ages.
the liquid in the kvass is close to empty, refill the jar and culture at
room temperature again for a second, weaker batch.