My new favorite fermented food item is actually a drink: beet kvass, idea courtesy of Kyla. It tastes good and has good bacteria to help your guts. Don't be scared of this drink. It has a beety flavor, slightly sweet and bubbly.
Beet Kvass
Peel, wash and coarsely
chop (do not grate) your beets of the week.
Fill a quart mason jar
halfway with beets.
Add 2 teaspoons salt or more if you tend to like things salty.
Fill to an inch from the
rim with filtered water.
Screw the lid on your jar and let sit on a countertop for 2 days. This is the part that frightens the faint of heart. You will begin to see a little effervescence on the second day. Chill in the fridge and serve in
goblets!
You may choose to save some of the liquid as your “starter” for the next batch and you can use the leftover beets to make beet soup for a little more of a sour taste.
You may choose to save some of the liquid as your “starter” for the next batch and you can use the leftover beets to make beet soup for a little more of a sour taste.
Another variation includes whey. I haven't tried that yet but will let you know when I do!
“This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver and is a good treatment for kidney stones and other ailments.”
Coming up in the weeks ahead:
Now that I'm thinking about it, I think it has more of a sour taste than sweet. Or sweet and sour? -julia
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