Friday, 20 June 2014

Beet Kvass!

Good Morning friends, I hope this finds you all well and that you had a beautiful week. 


Have you tried any of the fermented veg recipes I have shared over the last few weeks? How are you enjoying it? My family are loving them … we made the “dilly cucumber pickles” the other day and made the same recipe with carrots … my kids call them “salty carrots” and love them! I love having new tastes for them to try and I am enjoying making them and learning at the same time as you all.


Today I would like to welcome Bronwyn from the lovely page “Inspiring Change” who has a gorgeous  recipe for you all … a HUGE Welcome and Thank you to Bronwyn … ENJOY!


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Bronwyn


Hi my name’s Bronwyn Clee and I’m a Change Management Consultant. I’ve been making kombucha for 5 years this time round. Yep, I’m an old lady now who first started brewing in 1992…  I’ve just been diagnosed with an autoimmune dis-ease called Psoriatic Arthritis and have set myself a #100daysFermented challenge whereby I’ve made a pledge to have fermented food and drink at least once a day for 100 days. I’m up to day 24 and so far am managing extremely well. I’ve added in bone broth this week to find that it’s been the best pain management intervention I’ve ever tried! My joint swelling and inflammation has gone down together with most of the pain and I’m feeling like I can start to process the shock of needing a chemical intervention to interrupt further bone degradation. 

 

In my venture into fermenting, I’ve just bought and received Sandor Ellix Katz’ bible “The Art of Fermentation” and can’t wait to plough through some of his tips, research and recipes. Here is my Beet Kvass recipe for you all to enjoy! 


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Beet Kvass

 


2 medium organic beetroot

1 large pink lady apple

1 litre filtered water


 


Slice in uniform thickness – not too thin and not too thick.

Place in clean wide mouth jar

Pour water over

Place clean cloth on top of jar and secure with rubber band

Leave to brew for 2 – 3 days depending on temperature/climate


 


I tend to wait for the brew to bubble and create what looks like a scum on top of the brew. This is actually the wild yeast and bacterias doing their thing, which is crucial for a successful brew.

Pop a straw in to the brew and sip a quick taste to make sure it’s to your liking.

This blend tends to be a thinner and sweeter than a traditional beet kvass, and I like to pour mine in to recycled bottles that I buy my capers in as a single serve daily shot!Frequently asked questions:
1) So you drain it and use the liquid only? 

The liquid is nutrient dense and where all the goodness is.

 

2) What do you do with the apple and beet? Can you eat it?

I’ve made beet and activated nut dip – way better than store bought!

 

2) Where do you store it? Fridge or Pantry?

I store mine in the fridge. It will continue to ferment and get a bit bubbly refridgerated. Left on the bench in warm weather with a tight seal it could explode.

 

3) How long will it store for? 

I find my last for about 4 weeks 




to your health and vitality!

Bronwyn


Don’t forget to pop over to Bronwyns pages and say HI to her and be sure to let us know when you make this and what you think!Inspiring Change Website

Inspiring Change Facebook


Inspiring Change Twitter


Inspiring Change Pinterest 


Inspiring Change Instagram 


I hope you have a beautiful weekend full of sunshine, great friends and family, love and laughter and of course … GREAT food!


Take Care of You,
Collette x


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Beet Kvass!

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