1

votes

hack my Beet Kvass

Answered on March 31, 2016
Created October 18, 2011 at 6:44 PM

Has anyone had any experience with Beet Kvass? I've made a batch, and to me, it tastes like salty beet water. Not sure if that is how it is supposed to taste or not. I got my recipe from Nourishing Traditions by Sally Fallon.
Thanks for any input or experience.

Db273582ec719541835fa411d3dd43d2

on March 28, 2016
at 02:30 PM

I use a fido jar.

755d3a18737359da49c5e2167e5f2f63

on October 19, 2011
at 06:14 PM

No, it's probably the out of fridge time that needs to be extended, but sitting in the fridge (for a longer period of time) seems to work as well.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on October 19, 2011
at 04:06 AM

I do too, when I run out of the drippings. Interesting that putting in something so murky can make the kvass so clear and bubbly in a couple of days. I did a side-by-side comparison, with and without starter.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:14 AM

so its the fridge time that should be extended, not the "out of fridge time'?

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:14 AM

I actually used whey from whole yogurt.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:13 AM

thank you for the link

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:12 AM

I did use whey and salt, probably too much salt, I agree Not a

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on October 18, 2011
at 08:29 PM

Sally uses too much salt, period.

6714718e2245e5190017d643a7614157

on October 18, 2011
at 07:45 PM

It is very similar to making homemade sauerkraut, but you use beets instead of cabbage as your lacto fermentation vehicle.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 18, 2011
at 07:41 PM

Hi Jeff, thank you for your input. Do you eat the beets too? Or just drink the liquid. Im having fun with this, do you have a certain recipe you follow? Sorry to ask so much.

220994a1bcff1923ef0388192bdba8d4

on October 18, 2011
at 07:18 PM

Did you use whey?

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6 Answers

2
Ed983a42344945b1ff70fd9597a23493

on October 18, 2011
at 08:05 PM

It should have that sour fermented taste...if it still just tastes like beets and salt, it hasn't fermented long enough. Sandor Katz is my fermentation go to, here is his website: http://www.wildfermentation.com/

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:13 AM

thank you for the link

1
64433a05384cd9717c1aa6bf7e98b661

(15236)

on October 18, 2011
at 07:21 PM

It is a very healthy food in my opinion. I've also made it quite a few times and yes, that is generally what it tastes like.

Different ratios of whey, and beets will alter the taste though so I'd try it again after you drink this batch.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 18, 2011
at 07:41 PM

Hi Jeff, thank you for your input. Do you eat the beets too? Or just drink the liquid. Im having fun with this, do you have a certain recipe you follow? Sorry to ask so much.

1
0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on October 18, 2011
at 07:18 PM

kvat ees beet kvass?? Never heard of it.

6714718e2245e5190017d643a7614157

on October 18, 2011
at 07:45 PM

It is very similar to making homemade sauerkraut, but you use beets instead of cabbage as your lacto fermentation vehicle.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on March 31, 2016
at 10:21 AM

Good info here

http://holisticsquid.com/beet-kvass-myth-busting/

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on October 19, 2011
at 01:17 AM

It will taste tangy and the color will be redder, but other than that, it pretty much tastes like salty beet water. I have never been able to get the alleged second batch to be edible for long. Use the freshest beets possible. I have had variable success with whey poured off from yogurt. I eat very little milk products and so don't have a really good continuous source of whey.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:14 AM

I actually used whey from whole yogurt.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on October 19, 2011
at 04:06 AM

I do too, when I run out of the drippings. Interesting that putting in something so murky can make the kvass so clear and bubbly in a couple of days. I did a side-by-side comparison, with and without starter.

0
755d3a18737359da49c5e2167e5f2f63

on October 18, 2011
at 08:07 PM

Yeah, mine generally starts out that way, but I keep a few batches going at a time and one is often in the fridge for a week or so before I start drinking it. That additional time in the fridge gives it more of a tart taste, which I have grown to enjoy.

755d3a18737359da49c5e2167e5f2f63

on October 19, 2011
at 06:14 PM

No, it's probably the out of fridge time that needs to be extended, but sitting in the fridge (for a longer period of time) seems to work as well.

662a4ea915eb7c758bdd797d77ead7b6

(656)

on October 19, 2011
at 02:14 AM

so its the fridge time that should be extended, not the "out of fridge time'?

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