Skip to main content

Beet Kvass - more fermented beverages!

I've been wanting to try making beet kvass for ages, not that I knew what it tastes like, but I like beetroot and I like fermented beverages, so I thought it would be nice.  I finally managed to get some organic beetroot to make it with, unfortunately mine don't seem to be growing very quickly, but the local organic store at the market had lots this week. 


I followed the recipe in Nourishing Traditions, peeled and chopped the beets, put them in a jug with about a quarter cup of whey, some sea salt and topped it up to 2 L with rainwater.  This sat on the bench for 3 days, then I strained the juice into a bottle and topped up the water again for another batch.  The kvass turns a beautiful dark red after a few days, it tastes like beetroot juice with a slight sourness and fizzyness from the fermentation.  Very refreshing!  Now I just need to grow some beetroot.....


I also made some more ginger ale at the same time because we've been drinking so much of it (it goes pleasantly fizzy in the Grolsh bottles if you add a little extra sugar before bottling, I can hardly keep up with demand!).


Have you tried making beet kvass?  Or any other fermented drinks?

Comments

  1. That is interesting, I have never seen beets done that way. We are planning on making pickled beets and canning them in pints. That drink sound good if I have some extras.

    ReplyDelete
  2. this is on a long list of things I want to try sometime...

    ReplyDelete
  3. I recently purchased nourishing traditions and it is such a huge and information packed that i am a bit overwhelmed. Plus since we do not have a house cow I need to wait for some milk from the local dairy before I can get some whey. Is yours just left over from cheese making?

    ReplyDelete
  4. Just made my first beet kvass, too. A little too salty for my taste so I cut back to 1/2 T. Fermenting on the counter now... Just found this recipe, too:

    In a 2qt jar: use a little more beets than recipe calls for, only use a generous pinch of salt, double the whey, add a 1/2 chopped apple (first put in container and sprinkle with cinnamon, shake to coat), and fill jar with clean water. Close jar tight and leave out to ferment for 5 days. Swirl the jar daily. Put in the fridge. The longer it ferments in the fridge, the better it tastes!

    This sounds delish!

    ReplyDelete
  5. I've really enjoyed the beet kvass I've tasted from various friends. I haven't made it yet since I've unfortunately had issues with eating beets. Hopefully one of these days I'll be able to give it a try!

    ReplyDelete
  6. Hmmm, would love to try tasting this... it does sound good...

    ReplyDelete
  7. hi everyone, yes the whey I use is from making cream cheese, but you can also use kefir whey or yoghurt whey (I wonder if you could even just add some mesophilic cheese making bacteria if you had no whey at all, worth a try...).

    I would like to try a few alternative recipes, as Sally suggested, apple sounds like a nice addition, and I think people also add ginger.

    So far I've managed to keep it going by just adding fresh beets every 3rd brew (and cooking the old beets to add to casserole). Good luck!

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…

Making tallow soap

For some reason I've always thought that making soap seemed too hard.  For a start the number of ingredients required was confusing and all the safety warnings about using the alkali put me off.  The worst part for me was that most of the ingredients had to be purchased, and some even imported (palm oil and coconut oil), which never seemed very self-sufficient.  I can definitely see the benefits of using homemade soap instead of mass produced soap (that often contains synthetic fragrance, colour, preservatives, and has had the glycerine removed), but it seemed to me that if I was going to buy all the ingredients I may as well just buy the soap and save myself all the hassle.  For the past several years I have bought homemade soap from various market stalls and websites, and that has suited me just fine.
Then we had the steer butchered at home and I saw just how much excess fat we had to dispose, it was nearly a wheel-barrow full, and that made me think about how we could use that…