Beet Kvass Update!
Happy Valentine's Day!
Just a quick note today! I opened the beet kvass!!!
When we last saw our beet kvass, it was early January and it was salty beet juice on our cold, cold counter.
I moved the beet kvass (along with the saurkraut) into our utility room, which houses the boiler and is a few degrees cooler. BEST MOVE EVER.
I checked on the beets today and it looked promising. The top of the mason jar was bulging out a little, which made me think it was a little bubbly! When I opened it up, it was!
It tasted like salty beet soda! Not perfect (John thought it was too salty), but definitely a step in the right direction!
This post was featured on Tuesday Twister at GNOWFGLINS and the Hearth and Soul Recipe Exchange!
This post was featured on Tuesday Twister at GNOWFGLINS and the Hearth and Soul Recipe Exchange!
I have never tried Kvass, it sounds very interesting. I will have to research this before beets are available from my garden or the farmer's market. Thanks.
ReplyDelete-Brenda
I have beets in my garden, I will have to try the Kvass. I just made a wonderful cake with some of my beets. Thank you for sharing and have a nice day!
ReplyDeleteHi there...I make beet kvass often and I can tell you that #1: it's tastier if you leave it sitting out for 4-5 days instead of 2, #2: it gets less salty after you open it and it sits in the fridge, and #3: I made some with golden beets the other day and wow, is it yummy!
ReplyDeleteI've never tried it but now I definitely want too! Great post!
ReplyDeleteThanks for sharing at the hearth and soul hop.
Beet kvass is one of the few ferments that I've ever managed to rot/ruin. Don't know why, but I've never been able to get it to turn out.
ReplyDeleteThanks for sharing your update with the Hearth and Soul hop. I don't see a link back. Could you please add one so that more people can join in the fun? Thanks.
@ButterpoweredbikeFunny, this is only the second thing I've managed to ferment properly. Lately even my yogurts have been going awry!
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