Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 Has anyone made beet kvass? Can i strain it and then bottle it or does it need to stay in the original container with the beets? What should it taste like? Thanks for any help. a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 when you make beet kvass how do you cover it? Do you use a lid and make it air tight or just a cloth like kombucha? Thanks, Irene At 10:50 AM 8/28/02, you wrote: >Dear Brigonia, > >I have made the beet kvass twice, the first time my whey was from >commercial yogurt and the kvass tasted like a salty beet flavored whey (I >was surprised how much I enjoyed the taste). I poured what I intended to >drink into a 2nd container and left a little juice in the bottom of the >original jar with the beets and repeated the process as she says in the >book. The second batch was slightly weaker than the first. > >The second batch I made with whey I obtained from raw milk. I liked the >taste of both, but prefer to use raw milk. > >don't know if that helps. I love my beet kvass and find it very simple to >incorporate into my routine. > > >Take care Theresa > >-----Original Message----- >From: brigonia [mailto:brigonia@...] >Sent: Wednesday, August 28, 2002 10:13 AM > >Subject: beet kvass > > >Has anyone made beet kvass? Can i strain it and then bottle it or >does it need to stay in the original container with the beets? What >should it taste like? Thanks for any help. a > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 I make it in a quart jar with the lid on air tight. I haven't tried it with the cloth, I may try my next batch that way as an experiment. Thanks Theresa -----Original Message----- From: Irene Musiol [mailto:irene@...] Sent: Wednesday, August 28, 2002 2:33 PM Subject: RE: beet kvass when you make beet kvass how do you cover it? Do you use a lid and make it air tight or just a cloth like kombucha? Thanks, Irene At 10:50 AM 8/28/02, you wrote: >Dear Brigonia, > >I have made the beet kvass twice, the first time my whey was from >commercial yogurt and the kvass tasted like a salty beet flavored whey (I >was surprised how much I enjoyed the taste). I poured what I intended to >drink into a 2nd container and left a little juice in the bottom of the >original jar with the beets and repeated the process as she says in the >book. The second batch was slightly weaker than the first. > >The second batch I made with whey I obtained from raw milk. I liked the >taste of both, but prefer to use raw milk. > >don't know if that helps. I love my beet kvass and find it very simple to >incorporate into my routine. > > >Take care Theresa > >-----Original Message----- >From: brigonia [mailto:brigonia@...] >Sent: Wednesday, August 28, 2002 10:13 AM > >Subject: beet kvass > > >Has anyone made beet kvass? Can i strain it and then bottle it or >does it need to stay in the original container with the beets? What >should it taste like? Thanks for any help. a > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2002 Report Share Posted August 28, 2002 Irene, Nourishing Traditions said to cover it securely. It also said to fill the container you are making it in with water. I think it works the same way as other fermented things like sauerkraut or pickles. I used a glass jug with a heavy glass lid. It was airtight. Mine tasted just like Theresa said it would. a ----- Original Message ----- From: Irene Musiol Sent: Wednesday, August 28, 2002 2:32 PM Subject: RE: beet kvass when you make beet kvass how do you cover it? Do you use a lid and make it air tight or just a cloth like kombucha? Thanks, Irene At 10:50 AM 8/28/02, you wrote: >Dear Brigonia, > >I have made the beet kvass twice, the first time my whey was from >commercial yogurt and the kvass tasted like a salty beet flavored whey (I >was surprised how much I enjoyed the taste). I poured what I intended to >drink into a 2nd container and left a little juice in the bottom of the >original jar with the beets and repeated the process as she says in the >book. The second batch was slightly weaker than the first. > >The second batch I made with whey I obtained from raw milk. I liked the >taste of both, but prefer to use raw milk. > >don't know if that helps. I love my beet kvass and find it very simple to >incorporate into my routine. > > >Take care Theresa > >-----Original Message----- >From: brigonia [mailto:brigonia@...] >Sent: Wednesday, August 28, 2002 10:13 AM > >Subject: beet kvass > > >Has anyone made beet kvass? Can i strain it and then bottle it or >does it need to stay in the original container with the beets? What >should it taste like? Thanks for any help. a > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 That is where the confusion is. I don't cover my pickles. Also securely doesn't mean airtight like with a lid necessarily. For kombucha I would cover it with cloth and secure it with a rubber band. It was quite secure but still let in the air. At 03:08 PM 8/28/02, you wrote: >Irene, > Nourishing Traditions said to cover it securely. It also said to > fill the container you are making it in with water. I think it works the > same way as other fermented things like sauerkraut or pickles. I used a > glass jug with a heavy glass lid. It was airtight. Mine tasted just > like Theresa said it would. > a > ----- Original Message ----- > From: Irene Musiol > > Sent: Wednesday, August 28, 2002 2:32 PM > Subject: RE: beet kvass > > > when you make beet kvass how do you cover it? Do you use a lid and make it > air tight or just a cloth like kombucha? > > Thanks, > Irene > > At 10:50 AM 8/28/02, you wrote: > >Dear Brigonia, > > > >I have made the beet kvass twice, the first time my whey was from > >commercial yogurt and the kvass tasted like a salty beet flavored whey (I > >was surprised how much I enjoyed the taste). I poured what I intended to > >drink into a 2nd container and left a little juice in the bottom of the > >original jar with the beets and repeated the process as she says in the > >book. The second batch was slightly weaker than the first. > > > >The second batch I made with whey I obtained from raw milk. I liked the > >taste of both, but prefer to use raw milk. > > > >don't know if that helps. I love my beet kvass and find it very > simple to > >incorporate into my routine. > > > > > >Take care Theresa > > > >-----Original Message----- > >From: brigonia [mailto:brigonia@...] > >Sent: Wednesday, August 28, 2002 10:13 AM > > > >Subject: beet kvass > > > > > >Has anyone made beet kvass? Can i strain it and then bottle it or > >does it need to stay in the original container with the beets? What > >should it taste like? Thanks for any help. a > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 I just made it for the first time. It's quite bland and beety. I just left it all together in the jar. I expected a little more zip. Peace, Kris , gardening in harmony with nature in northwest Ohio If you want to hear the good news about butter check out this website: http://www.westonaprice.org/know_your_fats/know_your_fats.html ----- Original Message ----- From: " brigonia " <brigonia@...> < > Sent: Wednesday, August 28, 2002 1:13 PM Subject: beet kvass > Has anyone made beet kvass? Can i strain it and then bottle it or > does it need to stay in the original container with the beets? What > should it taste like? Thanks for any help. a > > > > Quote Link to comment Share on other sites More sharing options...
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