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Beet my Kvass, and call me Cornpone

October 7, 2008

We have to home school, because we eat weird food, or actually we do things to food that some people might think is strange.  If you looked in our refrigerator, right now, you would see things that all look the same, but are very different.  And then that doesn’t even count the foods or beverages sitting on the counter, or the cook stove, which serves as a counter during the summer.  Oh, and I didn’t even mention the manufacturer of my refrigerator – International Harvester.   So you can see our kid would not hold up to the scrutiny of the Hannah Montana set – her friends all attend Waldorf, Montessori, or are home schooled.  Whew… .

Right now, in the refrigerator, at first glance you would see several 1/2 gallon or quart canning jars full of grayish green liquids.  All have plastic lids, and some have magnets on the plastic lids.  Why magnets on plastic lids?  Because that is my system for DON’T DRINK THIS – YOU MIGHT GAG!  Even though the magnets don’t stick, they serve as an early warning system.

What is the gray green stuff?  I always have a jar of chicken broth in the refrigerator for cooking.  And now that the cow is fresh, there is always whey for soaking DH’s oatmeal for breakfast.  Probably the strangest thing now, belongs to DH, he is drinking Frankincense water as prescribed by his ND.  So, we all proceed with caution, all these jars look like they contain lemonade, but you would hate to drink whey thinking you were getting Frankincense, hence the magnets.  Not that whey tastes bad, it just would be a big surprise.

I go for a little more color, so I always have Kombucha, or Beet Kvass brewing on the counter.
No one here but me drinks the beet kvass, because it is an acquired taste, but it is good, and easy to make.  I follow the Nourishing Traditions recipe, it is simple to make and because beets are easy to grow, the kvass is a easy tonic to have on hand most of the year.

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Beet Kvass

3 medium or 2 large organic beets
peeled and chopped coarsely

1/4 cup whey
1 Tablespoon Celtic Sea Salt
2 quarts filtered water

Combine ingredients, stir well, and cover securely.  Let ferment at room temperature for approximately 2 days before transferring to refrigerator or cool storage area.  My house is always cool, so I rarely refrigerate the kvass, it just gets more and more vinegary tasting.

This an overall health tonic, blood purifier, aids digestion, etc…and when it gets strong, you can use it in place of vinegar in salad dressing.

 

12 Comments leave one →
  1. Kristen permalink
    October 8, 2008 5:14 am

    I know what you mean about he homeschooling thing.. 🙂 It is hard being different for a kid and right now mine don’t even know they are different because nobody has told them. The magnet system is very unique…don’t think I have heard that one before…:-)

  2. October 8, 2008 5:46 am

    We’re Montessori here so I do know exactly what you mean. I did have to laugh, Nita, because if you peeked in our refrig you’d likewise find a boatload of plastic-lidded canning jars likewise filled with barely edible things! I only truly realized it when I got tagged for a “take a pic of the inside of your fridge” meme and, well: sourdough starter? kefir culture? ghee? schmaltz? lard? Gee. I’ll pass on dinner at your place, thanks, is what the photo ended up saying.

    That said, thanks for the kombucha recipe. I am a fool for beets so this is right up my alley. Too bad I can’t readily get ahold of whey!

  3. October 8, 2008 6:27 am

    Kristen, LOL I don’t think my kid knows either, it always helps having weird friends too. The magnet thing is self preservation. Hubby is famous for opening the fridge door and standing there for what seems like hours and he bleats “There is nothing to eat in here…” Now he knows better than to sample anything with the magnets on top.

    El, I didn’t even want to get into the lard and sourdough thing, that would make it sound even worse… You can make the Kvass without the whey, it just takes a little longer to ferment, because the whey kick starts the process, but the taste will be the same.

  4. October 8, 2008 6:42 am

    First, do you recommend your refrigerator and how long have you had it? Because I’ll need to get one next year, and the jury is still out on what to get.

    I used that recipe for Beet Kvass, and it’s been languishing in my frig for a really long time now. Adore beets, but the kvass? humm… I’ll try it in salad dressing.

  5. October 8, 2008 7:33 am

    I’ve just had a glut of back reading your awesome posts, Nita. Soooooo happy, and loving all of them! I’ve wanted to try kvass now that we’ve got kombucha going…great pics and article! It’s funny, the more fermented foods we get going, the funnier the collection of jars and liquids gets 🙂 We’re nowhere near having that many going just now, but hey, some day I’ll get my act together!

  6. October 8, 2008 8:23 am

    is that what i have to look forward to when miller is old enough to attend school?

  7. October 8, 2008 5:50 pm

    Sounds like an interesting drink. We just made a whole bunch of pickled beets.

  8. October 8, 2008 6:15 pm

    By the way, The Back Forty posted something nice about you.

  9. Judi In PA permalink
    October 8, 2008 7:48 pm

    Interesting…I think. I always learn something from you, that’s the great part…I think!

  10. October 8, 2008 10:32 pm

    Homeschooling rocks! I’ve never had the beverage that’s brewing in your post, but I LOVE beets including the pickled variety. Does this taste like the pickled beet liquid? I love to marinate hardboiled eggs in the stuff. Beets are on my list to grow next year. With all the gloom and doom in the news lately, I’ve thought a great deal about you this past week and have wished more than once that my family was more self sufficient. Great post!

  11. October 9, 2008 2:53 pm

    My husband doesn’t even bother to open anything in a glass jar anymore. He’s had too many experiences of ending up with Keifer when he was looking for milk, whey when he was looking for who knows what… and so on. Your beet Kvass info is interesting to me. I’ve got three jars in the fridge, and have been looking forward to cracking one open soon (It’s been 3 months). However, you had said that you find it gets vinegary in the fridge? I’ll have to keep my next batch in the cupboard and see if I get different results. I’d like to be able to drink it, but vinegary beets don’t sound appealing!!

  12. October 11, 2008 11:02 pm

    Hayden, our refrigerator is an oldie, I don’t know when they quit making them. I wish I could buy a new one, it’s a 1950, manual defrost, and it keeps everything very cool, while hardly running at all. On fridges or freezers I would recommend manual defrost over frost free any day. The food keeps better (doesn’t dry out) and they use less power. I don’t mind defrosting as much as I do dessicated produce!

    Beet Kvass is an aquired taste to be sure – no one here will touch it except me.

    Robbyn, LOL it is funny looking around at all the various jars of … Go slow on the Beet Kvass, my DH says it tastes like dirt. 🙂

    Amanda, probably, but he will be used to it by then and think it is normal.

    Kim, interesting is a good word, it’s not soda pop, but I think it is good for me so I drink it. We don’t eat many pickles here, but I may do some pickled beets just to use up my summer beets. Good idea.

    Judi, this is the blog police, Put your hands on the keyboard and start blogging about your farm right now!

    Paula, remember the word GAG in my post, the kvass tastes like sour beets, in a vinegar sort of way, nothing like pickled beets with sugar. My husband thinks I’m slowly poisoning him with all this weird food… 😉

    neohippiemama, how quickly they learn! Sometimes I have milk for the bucket calf in the fridge too, and it isn’t always strained so it may have a stray piece of straw floating in it, so it doesn’t look too appealing.

    I think the beet kvass is an acquired taste to be sure, but it isn’t bad, just not as good as Kombucha. Take small sips at first…

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