Garden Medley Kvass

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  
Used by permission.  Thank you, Linda!

Ingredients: 
    1 baseball sized tomato ~ quartered
    100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
    65 g carrot ~ finely shredded
    250 g fresh cabbage ~ finely shredded
    25 g coarsely chopped Kale
    25 g chopped Parsley
    100 g cubed beets
Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar: 3 Liter Jar
Brine: 2%

Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks

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Preparation: 

1. Please prepared vegetables in the Jar.
2. Add 2% (completely dissolved) brine to just below the neck. Place Brine (Submersion) Bowl afloat on top of the brine.
3. Lock the Lid, fill & place the Airlock.
4. Place in a room temperature (68-72ºF) dark spot wrapped with a kitchen towel for 5-7 days.  Move to the refrigerator and wait another eleven weeks.  This recipe has cabbage in it, and it is important to let the probiotics do their full work on the compounds that can cause some difficulty and unpleasant symptoms for some people.
   
5. Strain and move kvass to fridge.  You could use The Probiotic Jar with the Stopper in place to create a little fizz.

This recipe looks so good!  I can't wait for these vegetables to be in season in Alaska so that I can try it!