Golden Kvass with Ginger & Turmeric
Author: Judy
Recipe type: Drinks
Cuisine: Russian
Prep time:
Total time:
Serves: 8
- 1 pound beets (washed and quartered)
- 3 Tablespoons fresh ginger root (peeled and minced)
- 1 Tablespoon fresh turmeric (peeled and minced)
- 5 each black peppercorns (cracked)
- 2 teaspoons THM Mineral Salt
- 4 cups water (I use filtered or spring water)
- Using a clean and sterilized ½ gallon mason jar or fermenting crock, place chopped beets, ginger root, turmeric and black peppercorns into your jar.
- Dissolve your THM Mineral Salt into the water. Pour over the convents of jar tapping the jar to release any air pockets.
- Place the lid on your jar and allow to sit out of direct sunlight on the counter.
- Release fermentation gasses daily for 3-4 days, by loosening the lid for 15-30 minutes daily.
- Strain your kvass through cheese cloth and add additional salt and water to the solids, Repeat for a second fermentation.
- Store kvass in the refrigerator. (I have had a batch last for over 12 months refrigerated without an issue)
Serving size: 4 ounces Calories: 21 Carbohydrates: 5g Sodium: 608mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/golden-kvass-ginger-turmeric/
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