Beet Kvass
As I delve deeper into eating in a more traditional way, I am constantly exposed to new (to me) things. It seems as if the universe reveals to me exactly what I am ready to learn just when I am ready to try it. The newest thing I am ready to try?
Fermenting. Fermenting Beets, to be exact.
I washed them, chopped them, and stuffed them into mason jars. The jars had 1/8 cup of whey in each, along with a T of salt.
I filled the jars up with water and waited.
And waited. So far? Tastes like salty beet water. There was a mold-looking thing on top, but I skimmed it off. It has been about.... 3 weeks? Our house is pretty cold (63 when we are home and awake, 53 at night and while we are at work) and it apparently takes a longer time to ferment at lower temperatures.
I'll keep you posted.
::UPDATE HERE::
This post was featured at Fight Back Friday hosted by Food Renegade and Meatless Monday at Midnight Maniac, and Monday Mania at the Healthy Home Economist!
::UPDATE HERE::
This post was featured at Fight Back Friday hosted by Food Renegade and Meatless Monday at Midnight Maniac, and Monday Mania at the Healthy Home Economist!
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Cool! I would love to know how this turns out. Very interesting.
ReplyDeleteI've always wanted to try this, but have a hard time getting over the mental hurdle of drinking beet juice :) Can't wait to hear what you think of it!
ReplyDeleteInteresting. I have yet to delve into the world of fermenting foods. We too have a cold house - 62 day, 50 night. It takes forever for dough to rise. I feel your pain!
ReplyDeleteThanks for sharing this with Midnight Maniac Meatless Mondays.
♥ Rebecca Jean
Midnight Maniac