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.  

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  1. Cool! I would love to know how this turns out. Very interesting.

  2. I'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!

  3. Interesting. 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!

    Thanks for sharing this with Midnight Maniac Meatless Mondays.

    ♥ Rebecca Jean
    Midnight Maniac