The Stephanator Kvass

After much searching and hunting for something I would possibly enjoy that would be family friendly, I came across this.... Orange-Ginger Carrot Kvass. I may add more things, take some things away, try different spices.. we will see.

Ingredients:

• 6 carrots, sliced into approximately ⅛-inch coins
• 2 tablespoons roughly chopped ginger
• 6 large strips of organic orange peel (peeled with a vegetable peeler)
• 4 teaspoons sea salt
• 1 Beet (maybe)
• 2 teaspoons or cinnamon or vanilla extract (maybe)  
• Water as needed

Instructions:

1. Put carrots, ginger, and orange peel into a half-gallon jar. Add salt and whey and fill the remainder of the jar with water, leaving a 1-inch headspace. Cover tightly with a lid, and shake well to dissolve the salt in the whey and water.
2. Remove canning lid and cover with a clean towel or coffee filter. Secure with a rubber band or canning ring. Place in a warm spot to ferment for 2 to 4 days, depending on temperature. The longer it ferments, the more sour it will get. Begin to taste after the first two days and allow to ferment to your liking.
3. Strain 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.
4. If you prefer a more carbonated beverage, a second fermentation can be performed. Ferment the kvass for only 2 to 3 days, then strain off the liquid, leaving 1 cup behind for a second batch. Place the kvass in airtight bottles with a pinch of sugar or honey for a little bit of sweetness and added carbonation.
5. Allow this to ferment for 1 to 3 days, or until carbonated to your liking, depending on the temperature.