Watermelon Radish Kvass
Many people have heard of beet kvass, and it has been growing in popularity as the best probiotic drink. It outweighs kombucha by far, as beets are particularly medicinal. I’ve always loved to make beet kvass, and I have a secret recipe with just one special ingredient added, that makes it the best flavor beet kvass ever! I’ll share the recipe soon.
This is a great way to make the best use of some of your vegetables, especially big beets and radishes, while getting the benefits of the vegetable in a probiotic drink. It also makes your fridge look beautiful with color.
Whether you’ve tried beet kvass or not, you can give this recipe a try. If you’re not too familiar with fermenting, this is a fairly easy way to start.
Watermelon Radish Kvass
Many people have heard of beet kvass, and it has been growing in popularity as the best probiotic drink. It outweighs kombucha by far, as beets are particularly medicinal. I’ve always loved to make beet kvass, and I have a secret recipe with just one special ingredient added, that makes it the best flavor beet kvass ever! I’ll share the recipe soon.This is a great way to make the best use of some of your vegetables, especially big beets and radishes, while getting the benefits of the vegetable in a probiotic drink. It also makes your fridge look beautiful with color.Whether you’ve tried beet kvass or not, you can give this recipe a try. If you’re not too familiar with fermenting, this is a fairly easy way to start.
Ingredients
- 1 bunch of watermelon radish, or two big radishes.
- Citrus juice. I used 1 lemon and 1 tangerine. (you don’t have to use citrus, I love it without it, the citrus peels add a little bitterness to it.)
- 1 Tsp. of fine ground Sea Salt or Himalayan Salt (the quality of salt is very important)
- 2 Tbsp. of sauerkraut juice (this will help kickstart your ferment, but you can also just use 1 more tsp. of salt)
- Spring Water
- (Optional) You can also use an herb. I used a few basil leaves.
- 64 ounce mason jar or split this in half and use 2, 32 ounce jars.
Instructions
- Chop the radishes into quarters. This depends on how big the radishes are. Some times of season they will be really small, so you could cut them in half. These radishes we had were huge, so I cut them in quarters.
- Place the radishes in a clean jar. Squeeze the citrus juice in it, and then add the peels. Pour the sauerkraut juice in, and the salt. Add water to the top, with an inch of space. Close the lid tightly, and shake it up.
- Store the jar in a cool, dark cupboard. Shake it a couple times each day. Also open the lid a little to let some air out once a day so it won’t get over carbonated, and then close it tight again. It will get more fizzy each day.
- After 3-4 days, when your ferment is bubbly, it’s ready to strain out the ingredients, and pour the liquid into bottles, using a funnel. Then put it in the fridge.