Back in June of last year, I posted about my experience with making homemade soda from Emma Christensen’s book True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home. At the time I was like “I’m only gonna make soda because I already…
I have some pretty serious tactile issues. Some things I just do NOT want to touch. Like slimey things.. or gooshy things. This is the reason I refused to even consider trying to make kombucha. I mean.. Look at this just … look at it. That’s a kombucha scoby. Scoby…
We called my maternal grandfather “Poppa”. I don’t remember why.. I think because someone couldn’t say “Grampa” and I’m going to guess that someone was me. I have a lot of memories of Poppa but the two that stick out the most are the time he taught me to “just…
That’s my Fire Cider shot glass. Awesome, yes?
So, about that beet kvass… I’m actually enjoying this in small doses.
It’s pretty salty, though. I’m hoping that after it continues to ferment a bit in the fridge it will mellow out a bit. Next time I’m going to try sea salt.
But will I drink it? Yes! I have a second ferment going right now with the original beets since they still smelled “beety”
What’s Kvass? Here is my original post on the subject.
Kvass Update: The beets are now floating and I had a thin layer of funk on top, which I removed with a clean spoon.
Smells really good though!
Read the original post here
I like beets.. no really I do. I like them pickled, mostly.. and sometimes I like them roasted.. but mostly pickled. I bought a bunch of beets from my last trip to the Co-op and had intended on making an apple and beet salad from “Whole Grains for a New…