Beet Kvass!

I super love when you start a process and end up with more than one end product – like a few weeks ago, when we juiced lemons and got both lemonade and a citrus infused vinegar.ย  Today’s project will yield three results – so I’m breaking it into three posts!ย  And posting every day!ย  Excitement.

First up is Beet Kvass.ย  I love a shot of this stuff on occasion and when I saw fresh beets in the farmer’s market, I knew it was time for a little beety action.

If you’ve never heard of Beet Kvass, this video (which incidentally is how I found out about it) will answer all of your questions:

The first step is to make whey!ย  Whey is the liquid part in a lot of dairy products.ย  I make it by straining yogurt – I’d definitely recommend this way (ha) of making whey because it yields the project in tomorrow’s installment.

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I wrap the yogurt into a little bundle of cheese cloth and tie it around a skewer and leave that in the fridge to drip over night.ย  Different brands of yogurt produce different amounts of whey, so I always get at least two of the little containers – I find that a big 16 ounce is always a little too much for my needs.

As we learned in the video (and as Sally says) – you only need 1/8-1/4 cup of whey – but never fear, in installment 3, we’ll use whatever is left of your whey for something else!

Next we chop our beet.ย  I never peel mine, just give them a bit of a scrub and chop them into 1″-ish cubes.

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Bua-ha-ha-ha beet carnage.

Then you just chuck your beets and 1/4 teaspoon of salt into the jar with your whey, shake, and wait for two days!

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Day 1!ย  Beets soaking, you can see the foam around the top already!

I’ve always been fond of picklebacks (shot of whiskey followed by a shot of pickle brine), but for a colorful twist on that- you can try beetbacks.ย  I had the bright idea a few years ago and they were the hit of a friend’s birthday party- a shot of whiskey followed by a shot of beet kvass.ย  Cures what ails ya!