Kvass
https://sites.google.com/site/lowmoonglowing/omsaflinkchocolate.gif

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.





http://lowmoonglowing.googlepages.com/book_commend.gif..

Wild Fermentation by Sandor Katz. 
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods
Sacred and Herbal Healing Beers by Stephen Harr Buhner

My e-Books
   

  



Site-Related Products Available For Sale Online
Fermentation Pot
2 Liter Glass Jar
Apple Cider Vinegar
Sea Salt
Water Kefir Grains

Kombucha Scoby



http://windintheroses.googlepages.com/rose_inpink.gifhttp://windintheroses.googlepages.com/rose_inpink_reverse.gifHow To Brew Your Own Soda Pop
Make Root Beer With Roots: Potatoes, Carrots and Beetroot
Poor Richard's Ale -- Tribute Beer To Ben Franklin's Ale

Brew By The Bottle To Try Out A Real Ale Recipe
Real Ale Is Brewed Raw And Is Good Food
How To Harvest Wild Yeast
Make Bone Broth For A Nourishing Base For Soups And Vegetable Dishes.
How To Make Cabbage Water Tonic -- A Nutritious Beverage

Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || cancer || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || e-books for sale || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || free e-books || frugal healthy eating || fungus in body || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || how to publish on kindle || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt


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.







http://windintheroses.googlepages.com/P_L.gif


The image “http://windintheroses.googlepages.com/emailadd.gif” cannot be displayed, because it contains errors.