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Beet Kvass

post #1 of 12
Thread Starter 
Has anyone tried it? What does it taste like? I would like to make some or some other fermented drink. Suggestions?
post #2 of 12
It takes like watered down, salty beets. LOL. It is a fine tasting drink. I had a few beet pieces that floated on top and molded. Since that experiment I've learned more about fermentation and realize that I probably should have fished those guys out immediately. I also made one of Fallon's drinks -- it had raspberries and orange in it I think. It was good and got more fizzy over time. The second batch I made though molded on the shelf in one day. It was the height of the summer and too hot in the kitchen I imagine. Perhaps I'll do some cider or something soon.
post #3 of 12
I love the orangina and ginger ale! I make a gallon of ginger ale every week and mix it half & half with carbonated water. The orangina I will do on and off. Both are very good.

I've wanted to try the rasberry orange drink, but I get stuck in a rut!
post #4 of 12
Thread Starter 
Maybe I should give the raspberry orange or orangina a try. Somehow the beet kvass doesn't sound too appetizing
post #5 of 12
I just did my first batch of beet kvass and ginger ale. The beet kvass tastes like salty dirt, but I like it (and yes I washed and peeled my beets ). The ginger ale tasted really salty and sort of like a weak gatorade. I am sorely disappointed in it. Does anyone know what I might have done wrong? I followed the directions, is it supposed to taste like that? Could I make it without the salt?
In other words, HELP!!!!!!
Thank you.
post #6 of 12
Wow, the ginger ale is a bit salty but usually it settles to the bottom. Usually the ginger ale is really strong ginger tasting and a bit limey. It's usually pretty strong, so I mix it with carbonated water. I use a smaller gratter, not the little dimple kind, but the kind that looks like the big kind but has smaller holes. Maybe you didn't use enough ginger. If I lived near you, I would come over, taste your beet kvass and bring some ginger ale to drink while we made a new batch.
post #7 of 12
I know what I did wrong by what you said about how you make it. The recipe said chopped or grated and I chopped instead of grated. Of course you're going to get a stronger, better flavor from grating....duh!
Okay, I will drink my weak ginger ale because I hate to waste it, but next time (and soon) I try grated ginger. What type of salt do you use? I used sea salt, but not the Celtic kind. I have used the Celtic and like it the best but couldn't afford it for awhile. Maybe the type of salt affects it too.
Thanks for the info. I like your idea of taste testing, but alas the distance is great.
post #8 of 12
Deirdre, I use plain sea salt - I have a huge thing of it and want to use it up before I try some celtic sea salt. Is it really that expensive? Wow, I've never bought it before.
post #9 of 12
If you get Celtic Sea salt from Whole Foods or some place like that, yes, it's expensive. You can order online cheaper, but then you have shipping charges and the wait time.
Traders Joes has it (their own brand), much cheaper, and it's a good one.
post #10 of 12
Thread Starter 
Is celtic sea salt that coarse salt they sell at TJ?
post #11 of 12
Um...TJ actually sells two kinds. The kind with very white shiney large crystals is not Celtic. But there is also a kind that looks dirty, it's sort of light brown, white and grey. I can't remember the name, but I'm going shopping tomorrow and will check it out. I'll get back to you on it.
post #12 of 12
Sorry it took me so long to get back, but my computer died.
Anyway, yes, the Trader Joe's brand of Celtic Sea Salt is called Coarse Salt. It's a red and white label, and says it comes from sea beds in France. It has better taste than regular salt when added to food. You must get a grinder with a ceramic grinding stone, because metal with ruin it. I found mine cheap at Ross.
Hope this helps.
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