Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 My first batch of kvass came out a little fizzy but not at all tart or tangy as promised. It tastes like old, very watered-down beet juice. Any thoughts? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > > My first batch of kvass came out a little fizzy but not at all tart or > tangy as promised. It tastes like old, very watered-down beet juice. > Any thoughts? , Do you have kefir grains? Use them to culture it. Zippy! tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > > --- In , " kristinmoke " <kmoke@s...> wrote: > > > > My first batch of kvass came out a little fizzy but not at all tart or > > tangy as promised. It tastes like old, very watered-down beet juice. > > Any thoughts? > > , > Do you have kefir grains? Use them to culture it. Zippy! > tb > Yes, A few teeny kefir grains do give it a great tang! Let it ferment out of the fridge for another day if it doesn't have a bite, I always let mine go one or two more days than NT reccomends. I also don't use whey. For 1/2 gallon jar of beet kvass I use 2 medium large beets, 2 Tablespoons of raw apple cider vinegar, 1/2 Tablespoon celtic sea salt, and a few small pieces of kefir grains. It has turned out great, and if I don't like it I just let it ferment more and it becomes very agreeable with time. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 Unfortunately I don't have kefir grains. I do have some expired Body Ecology culture starter- would that work? And once it's been in the fridge, can I take it out again for a while or should I start over? > > > Yes, A few teeny kefir grains do give it a great tang! Let it ferment > > > out of the fridge for another day if it doesn't have a bite, I always > > > let mine go one or two more days than NT reccomends. > > > > , > > Oh, that's funny because I just leave mine out for a week or two or > > more. I don't strain it and refrigerate until it occurs to me to do > > so. I didn't think of that angle. > > > > > I also don't use whey. For 1/2 gallon jar of beet kvass I use 2 > > > medium large beets, 2 Tablespoons of raw apple cider vinegar, 1/2 > > > Tablespoon celtic sea salt, and a few small pieces of kefir grains. > > > It has turned out great, and if I don't like it I just let it ferment > > > more and it becomes very agreeable with time. > > > > huh. I never thought to add vinegar--that would be a quick way to > > create some tang. I don't even add salt. I like it very plain with > > just the flavor of beet-y goodness. Last batch I added some ginger > > but now I'm thinking horseradish... > > tb > > Vinegar really doesn't add that much tang to it, at least in that > quanity. It's just a good precaution to make your fermenting medium > acidic to help the good bacteria you want in there get a quicker start. > > - > Not so much for taste- I was just thinking of the tangy quality I associate with fermentation wasn't there and figured it probably didn't take. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 I use a lot of beets. 3 large ones. Use whey and sea salt. Set in front of space heater and rotate it when I think of it. Sometimes it comes out that thick wonderful consistancy but other times not so much, especially the second batch, but beets are too expensive to throw away too soon and Sally F. says you still get something out of it if not the greatest turn out. If I had my own home, I would grow beets for sure. On Jan 9, 2006, at 8:20 AM, kristinmoke wrote: > My first batch of kvass came out a little fizzy but not at all tart or > tangy as promised. It tastes like old, very watered-down beet juice. > Any thoughts? > > Thanks, > Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
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