Beets night. Four jars of Co-op beet Kvass. Yogurt is strained to separate the cheese from the biologically-active whey. Whey and salt are added to water (refer to newer post on Beet Kvass) that covers the beets. Ferment for 2-3 days. Drink the juice but don't eat the beets yet. Once this batch is done, top off with more water, ferment again for a second batch. Won't work a third time. The batch came out nicely, good clean taste. Have a small glass per day.
We also used the whey to ferment some local, homegrown beets, they are delicious-- I drink kvass because it's good for me, not from being a beets fan (hell, I'm a recovering picky eater) but these beets tasted really good! Check Christy's comment for a couple more details.
The dikon radish did not work out, whew! I suspect it was too far gone already.
1 comment:
The local beets, cultured, were AMAZING. It helps to start with good ingredients, also half of the beets were white or chiggona varieties, so the flavor is more delicate.
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