I am absolutely addicted to fermented foods, and even more so to fermented drinks! Kombucha, Kefir and Kvass are now my three favourites. Kombucha I’ve known and played with for years. Kefir and I only hooked up in 2012, while Kvass is my new 2014 thang! After trawling through tonnes of blogs, I found a recipe that sounded right up my alley. Easy, no fuss and quick.
3 organic beetroot 1/2 teaspoon Himalayan rock salt filtered water
Wash beetroot and slice. Place in wide mouth jar and sprinkle salt and pour water on top. Cover with a clean linen cloth or paper towel and leave ferment for anywhere between 2-5 days. I live in tropical Darwin where we have high humidity. This is what my brew looked like on day 3.
By day 5 I strained the Kvass into a bottle, capped and refrigerated it. I set aside the beetroot in the fridge and have since had it as a side salad, made a beetroot dip and have even frozen some to add to a second ferment Kombucha for my next workshop.
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