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. Today’s project will yield three results – so I’m breaking it into three posts! And posting every day! Excitement.
First up is Beet Kvass. 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! Whey is the liquid part in a lot of dairy products. 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.
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. 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. I never peel mine, just give them a bit of a scrub and chop them into 1″-ish cubes.
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!
Day 1! 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. 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. Cures what ails ya!