Monday, March 21, 2016
Sunday, January 24, 2016
Thursday, December 31, 2015
Saturday, September 26, 2015
Learn to make this herbal, fizzy twist on traditional beet . kvass!
WE LOVE THIS super-healthy recipe for traditional beet kvass from Hannah at Nothing But Delicious. We’re peering over Hannah’s shoulder as she takes us through the in’s and out’s of this old-school health beverage. What do you think: would you or wouldn’t you?
BEFORE I EVER TASTED beet kvass, I read that “to
is to taste the blood of the Earth”. Dramatic! But then I made beet kvass myself and drink it wow. …
I’m no stranger to fermented food and drink – from kefir to
to kombucha , I love it all! But I’ve never tasted anything quite like this thick, crimson liquid; it is salty, ever-so-slightly sweet, ever-so-slightly sour and somewhere, underneath all of that, it tastes the way that soil smells in the springtime. And, oh boy, is it pungent. kimchi
To say that beet kvass is an acquired taste is an understatement. If you didn’t grow up drinking the stuff, there’s a good chance that, despite it’s magical healing properties, you’ll be turned off by it. Luckily, there’s an easy way to warm up to it, and believe me, you will warm up to it
Pour half a cup . into a tall glass, mix it with a splash of agave nectar, then top it with lots of ice and soda water. Use aromatic herbs, if you have some on hand. Muddle raw cane sugar with mint, thyme or basil before adding the kvass , or simply place a sprig in the glass so that it hits your nose before you begin to drink. kvass
Here’s a few do’s and
for making your own beet kvass. don’ts
… your sanitize and your jar, which should be a friendly, bad-bacteria-free environment in which the good bacteria in whey can thrive. beets
… if you come up short on whey. You actually don’t have to use whey at all, but it will expedite the fermentation process and add nutrition to your worry . kvass
- HOW TO MAKE BEET KVASS
- EQUIPMENT32 ounce glass jar with lid*
mesh strainer fine filter or coffee cheese cloth or kefir yogurt
- INGREDIENTS10-12 ounces (one very large) beet
1 1/4 teaspoons kosher salt
2 Tablespoons whey
- DIRECTIONSPlace coffee filter or cheese cloth in fine mesh strainer over a bowl and separate whey from yogurt or kefir- sometimes this takes a while, so give yourself time.
should be completely clear. WheyPour boiling water over whole beets and into the jar to sanitize. Remove any roots and chop beets into 1/2" cubes. Put them in the clean jar with whey and salt, then cover with filtered water.Leave the jar on the counter for 48 hours. You can tell the is ready when it's really, really fizzy. At this point, you can let it sit for another day or two to develop a more sour flavor, or pop it in the fridge, where it keeps for about a week. kvassRemember my tips above for adding fresh herbs and making your even kvass fizzier Beet Kvass !