I’m nuts about fermented food as you can see. This is what the end of our sink bench top looks like regularly. Full of fermented goodness to aid good gut health, I felt sad when I got home from being away for 2 weeks to an empty bench. Mind you, it didn’t last long. Within an hour I had a busy bench full of probiotics fermenting away!
Just in case your curious about what’s fermenting here I’ll walk you through it from back to front. In the tall bottle at the back I’ve got left over juiced orange and lemon peel soaked in white vinegar which I use as a multi purpose cleaning agent; to the right of the vinegar, water kefir with chia seeds and grated ginger; fermenting directly in front of the vinegar with the paper towel ‘hat’ is coconut milk kefir; to the left of the coconut milk kefir are alfalfa sprouts and the small bottles on the far left are cinnamon Kvass shots, and in front of the coconut milk kefir are three pots of two types of beet kvass dip. A busy bench you might say!
Actually it was while I was making the Beet Kvass this morning that I got to thinking about how creative I could get with the left over beets this time. I’ve only made Kvass three times, and haven’t really experimented with the left over beets – yet! So this time I wanted to see what else I could come up with for a taste test for students in my Kombucha workshop yesterday. I had some activated nuts in the fridge so here’s what I concocted:
- 4 small fermented beetroot left over from Kvass
- 1 small handful of activated almonds mixed with Brazil nuts
- 1 generous splash of coconut oil
- 3 small cloves garlic
- 1/2 lemon lemon juiced
- 1 small chilli
- Blast in nutribullet for about 30 seconds. Check for your desired consistency.
- I like my dips chunky, but you might like to blend longer for a smoother consistency.