Friday, July 12, 2013

Kombucha and Beet Kvass

As I harvest the raspberry-ginger kombucha, I’m starting my first batch of beet kvass, a fermentd beverage made from red beets. I had this bag of herbal raspberry-vanilla tea for Ikea that sat around for over a year—it was kinda gross. But in second kombucha fermentation it made a very subtle fruit flavor with a nice perfume. Now to figure out what to do with that box of decaffeinated green tea that tastes like bamboo.

I found very simple instructions for vegan beet kvass that don’t not require whey. It’s really just red beets, salt, lemon juice, water and a piece of star anisette. Some variations of flavor include garlic and bay leaves. I want to start out with a simple fermentation and maybe later I’ll try the deeper flavors. So far it’s bubbling away, it should be ready in a few days. The magenta color is soothing and it gets a little deeper each day—crossing my fingers for a good batch.

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