kvass

[randyt]

Been on a wild fermentation kick lately. Wanting to get more probiotics in my diet. I started with kefir and water kefir. Started a batch of beet kvass which is basically some chopped beets in a quart of water with a 1 1/2 tablespoon of sea salt. This is allowed to sit for 10 days or so then consumed. I love beets so this sounds good to me. Traditionally kvass is a russian drink made from stale bread. If I could get some dark russian bread I may try that method too.

Any kvass drinkers here?


Gonna start on sauerkraut soon.

[hunter63]

Never heard if it......This it?
http://natashaskitchen.com/2012/02/1...d-kvas-recipe/

[randyt]

that's the bread kvass, kinda reminds me of the hooch they make in prison LOL, that I read about. I'm going to use beets for mine but may make some bead kvass one of these days.

[1stimestar]

There are a ton of fermentation sites on net. Would rye bread work?

[randyt]

I would imagine rye bread would work, there is a heavy russian black bread that probably gets used often for kvass. I drank my first batch of beet kvass. The first drink and it seemed yuk, second wasn't too bad , the third and it really grew on me. I like it. Working on another batch.

[hunter63]

Hummmm... that sound like single malt scotch....

[randyt]

I can pretty much guandamtee that most folks would probably like single malt scotch over this. I compare it to drinking sauerkraut juice lol

[crashdive123]

Randy ----- you are sounding an awful lot like a racoon.

[madmax]

randyt. Sauerkraut yes. Fermented beets? Are you like Andrew Zimmern (Bizarre Foods) hiding behind a screen name? Do you do lutefisk too? LOL. Glad you shared. I would have never dreamed

[randyt]

actually it tastes really good but I'm sure liking beets is a requirement. It's a strong earthy flavor with a bit of salty tangy-ness. It's suppose to be real good for ya so it can't taste too good.

It tastes better than thousand year old eggs lol

[hunter63]

Now that you bring that up......

Who did the marketing research 1000 years ago....to figure out how many will be consumed in 2016?
Are there 999 year old eggs..?......or are they still any good as 1001 year old eggs?
What difference does 1 year make?

Where do the keep all the eggs?....even at 1 per year...that still 1000 eggs?
How do they make them?
Good news is that even if you forgot how to make them....you still won't run out of eggs for 999 more years.
If you drop one....do you have to mark the menu...out of eggs till Jan 1st?

[madmax]

There's a short vid of me eating a raw fish eye. I'm not judging...

[Rick]

I just threw up in my mouth a little.

[crashdive123]

I just threw up in my mouth a little.

Madmax will eat that too if you dare him.

[Rick]

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[Wildthang]

Was eating lunch till I saw this thread!

[crashdive123]

You can eat it again later.

[Antonyraison]

this is likely the easiest and funniest video of how to make kvass. Cheers.

[M118LR]

That was great Antonyraison, when I first heard the ingredients I thought We were making Borsch. Boris isn't making the Traditional Polish Easter Borsch, (Kielbasa, owieczka, jajka, & chleb zytni) but if you add white horseradish instead of mayo your Borsch will taste better, just use it sparingly. There are also other recipes adding heavy cream.

http://www.saveur.com/article/Recipe...-White-Borscht

So without further ado:

[Antonyraison]

That was great Antonyraison, when I first heard the ingredients I thought We were making Borsch. Boris isn't making the Traditional Polish Easter Borsch, (Kielbasa, owieczka, jajka, & chleb zytni) but if you add white horseradish instead of mayo your Borsch will taste better, just use it sparingly. There are also other recipes adding heavy cream.

http://www.saveur.com/article/Recipe...-White-Borscht

So without further ado:

I assume Mayo i s a true Slav ingredient, used for all things