Golden Kvass
Old world tonic with a twist.
This fermented tonic boosts digestion and supports healthy liver cleansing. Its earthy, sweet and peppy taste is the perfect refreshment for a day in the garden or a day of spring cleaning. It bubbles with a ginger bug and is rooted with a blend of golden beets and angelica.
Brewing the Bug
Use equal parts fresh peeled and grated ginger, unrefined cane sugar and filtered water. I like to start with a big batch of 1 cup of each and throw it all in a blender. Pour 1/4 cup of the mixture in to a glass jar, cover with a cloth and leave out on the counter. Put the remaining mixture in the refrigerator. Daily, add a 1/4 cup of the mixture to the jar on the counter until it is visibly bubbling. If it is cool in your kitchen, it might take up to a week to get the bubbles but I usually see them in about 3 days. You now have a live ginger bug.
Golden Kvass Ingredients:
4 cups filtered water
2 chopped golden beets, medium sized
1 tablespoon dried angelica root
1/4 c. unrefined cane sugar or honey
1/4 c. strained Ginger Bug
Directions:
Bring the water to boil then add the roots, boil for 15 minutes and then, let sit for 15 minutes.
Strain the liquid and compost the roots. Then, stir in the cane sugar or honey until it dissolves.
Let the mixture cool to about 103 degrees or what would feel just slightly warmer than your own body. Stir in the Bug.
Pour into 4, half pint-size flip-top glass bottles. Set these on a counter in your kitchen out of direct sunlight and allow to ferment for 3-5 days. The longer it ferments, the less sugar will remain and the more tart the flavor will be.
Chill in the refrigerator before serving. These will keep for about 6 months in the refrigerator.
