Neesh's latest email. Date for Kvass not sorted yet... Happy to host?
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hey there
are you interested in hosting our NOVEMBERfff - kvass?! If you are available to host either nov 9 or 23rd let me know!
also
we are still putting it out there for some fermenting friends to
'co-ordinate' next year. Basically keep email addresses together, send
out email, find people to host, decide what to ferment. As simple as
sauerkraut!
here's the kvass research from kate:
In
Sandor Katz's The Art of Fermentation the subheading is "Liquid Forms
of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice,
Kaanji and Salgam Suyu." So perhaps really adventurous people would
like to follow up on the latter two?
In this email I've got a recipe for beet kvass and a link to a carrot kvass recipe. Hopefully you'll be able to follow.
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Beet
Kvass - Gorgeous photos on this site. This blog post also has a really
good Q&A on beet kvass. Note, its worth experimenting whether this
needs the whey. The carrot kvass below says "substitute 1 more tsp of
sea salt if not using whey".
http://www.organicspark.com/the-wonders-of-beet-kvass/
Molly says "If this were the only recipe on my blog you ever tried, I’d die a happy woman. I’m
putting my reputation on the line for this drink, and you may not even
like the way it tastes! You see, I have such confidence in the
wonderfully healthy buzz you will receive after forcing down a few
ounces; I know if you make it that far, you’ll be back for more. The
drink heals, simple as that. One glass in the morning provides the good,
stable energy a cup of coffee only wishes he could offer. And, I say
this as a lover of the occasional cup of coffee.
yield: 1 quart
adapted from Sally Fallon’s Nourishing Traditions
One 4-ounce glass of beet kvass
morning and night serves as an excellent blood tonic, digestive
regulator, blood alkalizer, liver cleanser and overall healing tonic.
In general, it keeps things moving! Remember, this is a detox tool, not
a sugary beverage! The taste is acquired, and we find it most
palatable when served cold. And if you’re heading to a party tonight,
avoid purple hands by wearing rubber gloves when peeling beets!
Ingredients:
2 medium or 1 large organic beet
1 quart-sized mason jar *
2 tbsp
whey
1 tsp sea salt
filtered water
Instructions:
Peel the beets and chop into 1″ chunks. Place beets in the bottom of the
clean mason jar. To the jar, add 1 tsp sea salt and 2 tbsp whey. Fill
the jar with water up to 1″ below the top of the jar. Put the lid on
the jar and shake well. Place the jar at room temperature for 2 days
without drinking before transferring to the refrigerator for use. (See Note.) Drain off the liquid, leaving the beets in the bottom of the mason jar, and enjoy as a tonic drink.
When all the liquid has been drunk, the
cycle may be repeated one time by adding the same amount of whey and
sea salt to the jar that now contains only beets. Re-fill the jar with
water up to 1″ below the top of the jar. Leave at room temperature for
another two days without drinking before transferring to the
refrigerator for use.
When the liquid has been drunk, discard the beets and start fresh.
* This recipe may easily be
doubled, and when doubling, we prefer to use two one-quart mason jars
(rather than one two-quart jar) in order to allow the jars to be
rotated. When one jar is finished, begin the second round of
fermentation with that jar while consuming the second jar.
Note -
Although it may be consumed right away, allowing the Beet Kvass to sit
untouched in the refrigerator for 1 week or more will deepen the color
and flavor, while also thickening the texture.
And here's a link to a recipe for Carrot Kvass
http://www.picklemetoo.com/2012/01/13/carrot-ginger-kvass/
The intro says "I’ve made beet kvass before and suffered through drinking it because it
was good for me. This is coming from someone who normally likes beets.
I don’t know what got in to me to try making carrot kvass but maybe
it’ll be friendlier to my taste buds.... I gave it a try yesterday night and was pleasantly surprised. I actually
liked it. I added a few drops of stevia to sweeten but even without the
stevia it was palatable. It’s not something I would drink for the
sheer enjoyment of it but since it’s good for me, I can enjoy it. I
decided to try a second fermentation with added juice and now it’s very
good. "
thanks and hope you are fermenting away in this lovely weather
fffxxx
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