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.
to have on hand
Get 3 medium-large beets
peeling and removing ends they should
weigh about 10 ounces)
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
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
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.
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
(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.
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.
Fermentation by Sandor Katz. ..
Taste, Health and Community With Naturally Fermented Foods
and Herbal Healing Beers by Stephen
|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.
with parsley. Serve hot or cold.
Cooking beet root
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.
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
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.