Making kvass - Wind In The Roses

Kvass

Many people who make kvass for the first time say it tastes like earthy salt water but then crave it when it's gone. Don't be surprised if your kvass tastes bland to you the first time. A wedge of lemon will brighten up both its taste and its appearance.

Preparation, or things to have on hand

Get 3 medium-large beets (after peeling and removing ends they should weigh about 10 ounces)

Whey

Make kefir, yogurt or other soured/culture dairy (milk and/or cream), and then make a cream cheese of it by filtering the solids from the whey with a cotton flannel sieve and save the whey (refrigerate if necessary). See Culturing Dairy for how to make soured milk or cream, kefir or yogurt, and Make Whey for how to make whey.

. Making the Kvass

Peel the beets and chop them into small pieces, using a coarse shredder of sharp knife.

Put the shredded beets into a half-gallon clean glass or ceramic jar or jug.

Optional: you can also add chopped ginger, mashed cranberries or shredded carrots to the shredded beets, if you either want the nutritional values of cranberries or the flavor of the carrots or ginger.

Add 1/3 cup of whey.

Any cultured dairy whey can be used. See Make Whey for directions to make whey from kefir. You can use the same filtering method to extract the way from yogurt, soured cream or any other cultured dairy product.

Add enough water to cover the beets and leave some airspace at the top. (about 1 4/5 quarts).

Cover the jug or jar and set somewhere that you will see the jug often and have easy access to it. Shake the jar several times a day as you pass by it.

Let the liquid-covered beets ferment like this at room temperature for 3 days to a week. Can be strained and drank at this point or transferred to the fridge and left to continue culturing for another 3-4 weeks, although some people like it to mature for months.

.Decanting, serving and storing

After the liquid has fermented for 3 or more days, prepare a clean glass container by setting a coarse filter over it to catch the shredded beets, or you can use a metal sieve (not pictured).

Decant from jar or jug through the filter to keep out shredded beet pulp.

(Leftover pulp can be re-used to make a less-potent batch of kvass, it can be added to a sauerkraut or mixed in a salad. Eat as is: mix with soy sauce, chopped onion and garlic and sprinkle with ginger.)

Pour into clean, glass bottles.

Top with plastic cork .

Store in fridge or cool place for 3-4 weeks. Store in plastic soda pop bottle with screw-on top if more carbonated beverage is desired.

Serve in a nice glass with lemon and a full-array salt, if desired.

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Baked Beets Salad
Bake 3-4 beets and then peel them. Slice 1 small red onion thinly. Toast a handful of walnuts in 1 tablespoon of coconut oil. Mix the onions and beets together in any oil and vinegar dressing, sprinkle on the toasted walnuts and 1 cup of crumbled feta or goat cheese. May be served over a bed of spinach or fresh greens or by itself.

Borscht (Beet Soup)
Peel and grate 1 pound of beets. Place into a large baked enamel pot and add enough water to cover. Stir in 1 medium potato, peeled and diced, 1 chopped garlic clove and 1 chopped onion. Bring to a boil, then lower the flame and simmer (approximately 45 minutes). Add 1 tablespoon of vinegar, 1 teaspoon honey or brown sugar, 1 teaspoon full-array salt and a pinch of pepper. In a small bowl, beat an egg well. Combine egg and borscht so that egg does not curdle. (See Egg Thing on how to add beaten egg to hot liquid) After egg has been added to the borscht, continue to stir over heat until it has cooked. Sprinkle with parsley. Serve hot or cold.

Cooking beet root
Trim off leaves. Either roast the root in oven or simmer in pan of water on stove top until tender (test pierce with fork). Remove from water, peel (can do this holding on cutting board with fork and scraping with a knife to keep fingers cool and un-stained).
Cut into bite-sized slices.

Cooking beetroot greens
Wash bunch thoroughly.
Cut leaves from stems.
Chop stems into inch long pieces.
Sautee stems in baked enamel frying pan in lard.
Add chopped beet greens and continue to sautee until just done (doesn't take long).

Cooked beet root (see above) can be added to cooked beetroot greens.
Season with full-array salt and vinegar or tart kombucha.

What to do with leftover beet pulp

This is a question that often arises and the answer is, sadly, not much. You can usually make a second batch of less-potent kvass. After that, you can add the used pulp to other ferments such as sauerkraut or soda pop to add a pink color and as long as it turns the water pink, it's probably adding something to it, but when it is drained of color it doesn't ferment nicely into a pickle and feels dead and lifeless to eat. Add it to the compost.

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