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Beet Kvass Recipe  This thread currently has 2,347 views. Print Print Thread
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Mickey
Wednesday, June 25, 2014, 2:48am Report to Moderator Report to Moderator

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Sam Dan
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Now that i can have beets again i want to make beet kvass.  I made it a couple of years ago but can't remember how i did it.

Does anyone have a recipe or somewhere they can refer me to?.  If i remember correctly i think i may have gotten the recipe from Ruthie when i made it a couple of years ago.

Thanks!
Mickey


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Lola
Wednesday, June 25, 2014, 3:07am Report to Moderator Report to Moderator

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ruthiegirl
Thursday, June 26, 2014, 5:14pm Report to Moderator Report to Moderator

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I chop up one beet into cubes about half an inch per side. I put that in a glass jar. The one I use holds about a quart. Sometimes I also add some cut up fresh ginger, chopped much finer. Then I add salt (a teaspoon?) and filtered water and a little bit from the last batch as a "starter", cover with the metal lid, and let it sit on the counter for about 2 days. I prefer to drink it chilled.

Sometimes I use the beets in a salad after I've finished the liquid, but sometimes I just throw them out. If I re-use the beets for a second batch, they're pretty bland and won't taste good in a salad.

When I'm making a new batch (and don't have an old batch to use as a starter) I'll open up a capsule of polyflora O instead. If that's not available (or, what I used to do  before I bought any polyflora) I'll use a little bit more salt and let it sit on the counter for 3 days instead of two.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Thursday, June 26, 2014, 9:03pm Report to Moderator Report to Moderator

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Sam Dan
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Thanks Ruthie!  

If i remember correctly you don't peel the beets, is that right?.

I'm looking forward to get some probiotics in my system the inexpensive way.


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ruthiegirl
Thursday, June 26, 2014, 9:17pm Report to Moderator Report to Moderator

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I just scrub the beets with my veggie brush. I peel them if they're a little on the old side and I need to remove the icky parts.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Monday, July 14, 2014, 5:42am Report to Moderator Report to Moderator

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Sam Dan
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I still haven't made the beet kvass even though i bought some beets over 2 weeks ago, i've been busy taking care of my sick kitty.  I just pulled them out of the crisper and the leaves were bad but the beets still look like they might be ok.  I'm wondering if it's worth making beet kvass with these beets or should you make beet kvass only from fresh beets?.  

Thanks!
Michele  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Lola
Monday, July 14, 2014, 5:44am Report to Moderator Report to Moderator

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fresh is best, to let out the juices


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Mickey
Monday, July 14, 2014, 4:50pm Report to Moderator Report to Moderator

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Sam Dan
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Thanks Lola!

I'll do something else with these beets and then get fresh for the kvass.


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ruthiegirl
Tuesday, July 15, 2014, 9:52pm Report to Moderator Report to Moderator

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Beet roots last for weeks in the fridge, if not months. The greens, however, only last a few days. I usually separate them when I put them away.

The beets you have already are perfectly fine. This recipe adds water anyway.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Wednesday, July 16, 2014, 6:28pm Report to Moderator Report to Moderator

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Sam Dan
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Thanks Ruthie!

Good to know i don't have to wait to get more beets before i can start some kvass.  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Mickey
Thursday, October 9, 2014, 5:56pm Report to Moderator Report to Moderator

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Ok, I finally made a batch of beet kvass and getting close to the end of it.

Can someone tell me how to make a second batch?.  From my understanding I can use some of the liquid from the first batch as a starter?.

Thanks!  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Mickey
Friday, October 10, 2014, 12:53am Report to Moderator Report to Moderator

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Bump!

Anyone?.


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Dianne
Friday, October 10, 2014, 3:37am Report to Moderator Report to Moderator

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Quoted from Mickey
Bump!

Anyone?.


Yes, 1/8-1/4 cup will be ample.  

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Mickey
Friday, October 10, 2014, 6:01am Report to Moderator Report to Moderator

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Thanks Diane!

So I thought I read that I can reuse the beets for the second batch and some of the liquid, then I just add more water?.  Does it take less time to ferment for the second batch?.


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ruthiegirl
Sunday, October 12, 2014, 10:41pm Report to Moderator Report to Moderator

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Yes, you can add water and salt to the beets and bit of liquid left in the first batch.  I usually pour off some of the liquid into a fresh jar, so I have that available to drink while the next batch is brewing.

The beets can be used twice. Beyond that, the brew gets weak and icky. I usually don't bother re-using them at all,because I lose track of the batches too easily. I'd rather use fewer beets/more water in the first place and use fresh beets for each batch.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Monday, October 13, 2014, 5:50am Report to Moderator Report to Moderator

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Thanks Ruthie!

Should I use less salt this time around, since the first batch still tastes a little too salty?.  I think I used a tsp. for the first batch.  Does it take less time to ferment the second time around, if so how long should I let it ferment?.


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ruthiegirl
Monday, October 13, 2014, 3:04pm Report to Moderator Report to Moderator

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I've found that it needs about 3 days on the counter if I don't have a starter, or 2 days if I do.  Too salty could mean it needs to ferment longer, or that you used too much salt. This is an art, not a science. Play around with it.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Tuesday, October 14, 2014, 12:05am Report to Moderator Report to Moderator

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Thanks again for the clarification Ruthie!!!  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Mickey
Tuesday, October 14, 2014, 7:09am Report to Moderator Report to Moderator

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Sam Dan
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Ruthie,

Don't mean to be a pest but I have one other question.  When I did the original batch I followed a recipe on the net that called for splitting the recipe in half and putting it in 2 - 1 quart jars.  The problem is that one of the jars turned out ok but the other didn't.  I have a jar that has an attached glass latch lid, so I closed the lid put didn't seal it tight I just let the lid sit on top without latching.  Do you close the lid tight or do you loosely seal it?.  I've heard people do it both ways, so I'm a little confused which would be better and I don't want a repeat of a bad batch again.  

Thanks again for all your help!.  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ruthiegirl
Tuesday, October 14, 2014, 2:39pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just screw on the lid. I have a few glass jars with metal lids that I bought with gefilte fish or pickles in them, and I washed them out and I re-use them. I've never used any of the fancy equipment made for fermenting. I also shake it once a day- not sure if that makes much difference or not.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Mickey
Tuesday, October 14, 2014, 8:55pm Report to Moderator Report to Moderator

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Sam Dan
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Thanks again Ruthie!

I'll just latch the lid.  I've heard that some people open their ferments up daily to let the gases out, not sure if it's necessary though?.  I don't have any fancy equipment either, I just happened to have these jars on hand.  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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