Beet Kvaas

Beet kvaas

Beet Kvaas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Beet Kvaas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Wash beets and peel
  2. Chop beets in small approx. 1" pieces
  3. Put the beets into the jar. Add the whey or starter juice and then fill with water. I usually fill only to the 6 or 7 cup mark on the jar.
  4. Cover the jar and let sit on the countertop, out of direct sunlight for 2-4 days.
  5. Once done fermenting, pour the juice into quart jars, straining the beets and any scum that forms on the top.
Recipe Notes

Save approx. 10% of the juice to start another batch. You should be able to successfully use the beets again for another batch. To do this, add the 10% juice, the beets and another tablespoon of salt. Fill with water and start the process again.

Sometimes you can get another batch (a third one). I generally compost the beets at this time and start over with fresh beets. You can still use the starter liquid, just use fresh beets.

Share this Recipe
Powered byWP Ultimate Recipe

Fermented Garlic

Fermented Garlic.

Fermented Garlic
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Fermented Garlic
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Ingredients
Servings: Quart
Units:
Instructions
  1. Separate the heads of garlic and peel. This is the most time consuming part of the process. Check out this video for how to peel garlic quickly. Fill your jar about ¾ of the way, add the salt, any herbs you’d like, if using, and fill leaving about 2” head space with clean, filtered water.
  2. Screw the lid on and place your jar(s) out of direct sunlight for approx. 2-3 weeks. When done fermenting (usually the bubbling stops), place in a cool storage area or the refrigerator. I find the flavor continues to develop, so if you can wait a couple months, you’ll love it even more. Then use whenever you want good fresh, fermented garlic. Yum!!!!
Share this Recipe
Powered byWP Ultimate Recipe