Ingredients
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1 medium-sized cucumber, thinly sliced
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1 small carrot, peeled and grated
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1/2 red bell pepper, seeded and finely chopped
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1 thumb-size piece fresh ginger, peeled and grated
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1 tbsp apple cider vinegar (or rice vinegar)
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1 tbsp raw turmeric powder
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1/2 tsp black peppercorns, freshly ground
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1 lime, juiced
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1 cup water
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Optional: 1/4 cup honey or maple syrup for sweetness
Directions
Subtitle: A Spicy and Refreshing Fermented Vegan Drink Inspired by Thai Cuisine
Ingredients:
* 1 medium-sized cucumber, thinly sliced
* 1 small carrot, peeled and grated
* 1/2 red bell pepper, seeded and finely chopped
* 1 thumb-size piece fresh ginger, peeled and grated
* 1 tbsp apple cider vinegar (or rice vinegar)
* 1 tbsp raw turmeric powder
* 1/2 tsp black peppercorns, freshly ground
* 1 lime, juiced
* 1 cup water
* Optional: 1/4 cup honey or maple syrup for sweetness
Instructions:
1. Place all the vegetables, apple cider (or rice) vinegar, turmeric, and black pepper in a large mason jar or fermentation vessel.
2. Add enough water to cover the vegetables and stir well.
3. Cover the jar loosely with a cheesecloth, plastic wrap, or a tight-fitting lid. Secure the cloth or lid so that there are no open spaces between the rim of the jar and the covering. This allows carbon dioxide to escape while preventing fruit flies from entering.
4. Let the mixture sit at room temperature for 3-5 days, shaking or stirring once daily. The longer you let it ferment, the more tangy and spicy it will become.
Optional Sweetener:
If using, dissolve the honey or maple syrup in warm water before adding it to the mixture. Stir until completely combined.
Once your drink has reached the desired taste, strain out the solids using a fine mesh strainer or cheesecloth. Discard the solids.
To serve, fill glasses with ice cubes and pour the strained liquid over them. Squeeze the lime wedges into each glass and enjoy immediately!
Note: You can store the fermented mixture in the fridge for up to two weeks or freeze it in individual serving sizes for later use. Simply thaw and strain as needed.
Steps
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1
Done
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Place all the vegetables, apple cider (or rice) vinegar, turmeric, and black pepper in a large mason jar or fermentation vessel. |
|
2
Done
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Add enough water to cover the vegetables and stir well. |
|
3
Done
|
Cover the jar loosely with a cheesecloth, plastic wrap, or a tight-fitting lid. Secure the cloth or lid so that there are no open spaces between the rim of the jar and the covering. This allows carbon dioxide to escape while preventing fruit flies from entering. |
|
4
Done
|
Let the mixture sit at room temperature for 3-5 days, shaking or stirring once daily. The longer you let it ferment, the more tangy and spicy it will become. |
