for FBFriday :)
Started another batch of Beet Kvass a couple weeks ago, and love the stuff. I think I forgot to add the salt this time (oops) but had a better ratio of beets/water (ie following the recipe rather than just dumping!) and think it still needs a bit of time. It’s chillin in the fridge.
I love the beety-flavor, and don’t find it deserves it’s “medicinal and not necessarly epicurian” rating from Nourshing Traditions, where I got the recipe. It tastes great! Anyone know how long it should take to be ‘ready’ once it’s had 2 days on the counter and been refrigerated? I assume the fermentation is done by then, and just gets stronger with time.
Off to drop some of at my homeopath’s, she’s recovering from a fever and asking for it :)
I’m back … with what I forgot to include in the first place!
- 3 medium beets, peeled and chopped (don’t grate, they’ll ferment too fast)
- 1/4 c. whey (I get mine by straining organic yoghurt and using the liquid)
- 1 T sea salt
Place all in a glass container and add filtered water to make 2 quarts. Stir well and cover securely.
Keep at room temp for 2 days and then refrigerate. You’ll see the bubbling fermentation start, and I stirred mine several times.
I also let mine sit in the fridge for a couple of weeks so it gets a stronger flavor.
When making a 2nd batch, you can reuse the same beets and a bit of the original batch as the inoculant, and skip the whey. It won’t be as strong however.