This week we are fermenting beet kvass, and apple beet salad! Follow us on Instagram! / elderberrycreekfarms Like us on Facebook! / elderberrycreekfarms
The original Slavic way if beets were peeled for the making of a dish, it would be the peelings that would be used to make Kvas. It was a way to conserve and use as much of any food source as one could. The most common Kvas of course is made with stale bread. Since the salt concentration is very important, too little and it will spoil, too much and it tastes more salty (but gets more crisp results) I prefer to always weigh my salt so that it's perfectly consistent. Measuring out gets you different salinity depending on the grind of the salt.
I've watched a lot of these videos on firmints and I really like how you keep it plain and simple. What I've gathered is if you keep the solids submerged you don't get that white mold, it is neither good nor bad but can taste & smell a little funky. I had it once couldn't get past that smell so wiped it off and spooned what I could. had to add a half cup water but stinky smell went away. But thanks again you conferm my thinking, it should be easier than what most are trying to tell and sell us.
Make sure that everything is submerged under water, remove any tiny bits floating on the surface and this will reduce chance to get mold to almost nonexistent.
I have a question. I haven't yet tried fermenting but I am diving in soon. I'm learning about all the wonderful benefits to our bodies. Seems like a "no brainer" to have it in some form in our diets regularly. :) I'll have to try my hand at these recipes soon. I've watched a few tutorial videos like yours so far to get some variety. So here's my question... I've heard others mention it's best to keep the jars in a container because the jars may leak. Also they open it up just a bit (not all the way) to "burp" them of any air. Is this for certain types of foods that need that burping or is that with all fermenting in general? Thanks for sharing. :) Blessings xo
+Beth Warshowsky I've made beet kvass a bunch of times. Sometimes it does need to be burped. Sometimes it didn't. Do put a bowl or plate under the jar because it can leak sometimes. Thanks for the reminder I forgot to say that. :-) I think it depends on each ferment not a particular type of food that creates more air or not. If it's hot or cold that can affect it too. Using whey to ferment I feel creates more gases & a faster ferment or if you add a little juice from your last ferment to boost it can make the process go faster. We have a few vegans in our home so I don't use whey to ferment.
Agreed, but the skins give an earthy flavor. I would recommend adding the skins into a soup recipe with mushrooms so the earthy flavor is complimentary to the dish.
Scarpion Girl sea salt is different I also have high blood pressure, had a quadruple bypass in April and rehab told me the same thing. I drink a pinch in my water and when they Checked my BP it wasn’t high.
Hi, I really enjoyed your video- your directions are very clear and easy to follow. If you enjoy home fermentation, you may enjoy some of the videos on our channel- we're totally devoted to the art!
If your municipal water has chlorine in it, it will evaporate as you say. Unfortunately, some muncipalities now put in chloramide instead, which does not evaporate. (Grrrrrrr!)
The original Slavic way if beets were peeled for the making of a dish, it would be the peelings that would be used to make Kvas. It was a way to conserve and use as much of any food source as one could. The most common Kvas of course is made with stale bread. Since the salt concentration is very important, too little and it will spoil, too much and it tastes more salty (but gets more crisp results) I prefer to always weigh my salt so that it's perfectly consistent. Measuring out gets you different salinity depending on the grind of the salt.
I’m soooooo making the beet/apple salad 🤗 thanks for sharing!! I already have my kvass on the shelf 😎
American Homestead sent me over. I enjoy learning new things. Thank you for sharing with us.
Welcome to our channel! : )
I’m going to try the apple beet salad fermentation. Looks yummy!
Super helpful video. Thank you! Beet/apple salad new for me... will try.
Obrigada, amei sua receita.
I love beets!
I've watched a lot of these videos on firmints and I really like how you keep it plain and simple.
What I've gathered is if you keep the solids submerged you don't get that white mold, it is neither good nor bad but can taste & smell a little funky. I had it once couldn't get past that smell so wiped it off and spooned what I could. had to add a half cup water but stinky smell went away.
But thanks again you conferm my thinking, it should be easier than what most are trying to tell and sell us.
Thank u fr sharing I'm going to try d beet n apple salad n thanks fr d cabbage tips of keeping the beets under d brine
Hi, how did you like the flavors? How many jars did you make? The salad looks really good.
Great video. The only time I had problems with mold was when I did use cabbage on top. Beets don't float.
Cabbage leaf has to be submerged too, nothing above the water
Looks delicious
Omgosh that slushing sound is music to my arteries
great job
Make sure that everything is submerged under water, remove any tiny bits floating on the surface and this will reduce chance to get mold to almost nonexistent.
can we eat fermented juice and fruit both?
Do you discard the salty liquid after you crushed vegs or leave it
I have a question. I haven't yet tried fermenting but I am diving in soon. I'm learning about all the wonderful benefits to our bodies. Seems like a "no brainer" to have it in some form in our diets regularly. :) I'll have to try my hand at these recipes soon. I've watched a few tutorial videos like yours so far to get some variety. So here's my question... I've heard others mention it's best to keep the jars in a container because the jars may leak. Also they open it up just a bit (not all the way) to "burp" them of any air. Is this for certain types of foods that need that burping or is that with all fermenting in general? Thanks for sharing. :) Blessings xo
+Beth Warshowsky I've made beet kvass a bunch of times. Sometimes it does need to be burped. Sometimes it didn't. Do put a bowl or plate under the jar because it can leak sometimes. Thanks for the reminder I forgot to say that. :-)
I think it depends on each ferment not a particular type of food that creates more air or not. If it's hot or cold that can affect it too. Using whey to ferment I feel creates more gases & a faster ferment or if you add a little juice from your last ferment to boost it can make the process go faster. We have a few vegans in our home so I don't use whey to ferment.
Thankyou
Ok, how big is your/her jar?
Why peel the beets? Lot of nutrition in there as well
Agreed, but the skins give an earthy flavor. I would recommend adding the skins into a soup recipe with mushrooms so the earthy flavor is complimentary to the dish.
Do we need to use salt?
Don't forget to "burp" your ferments daily...that way they won't bulge up and blow😉
what can i use as substitute for salt as i have high blood pressure
Scarpion Girl sea salt is different I also have high blood pressure, had a quadruple bypass in April and rehab told me the same thing. I drink a pinch in my water and when they Checked my BP it wasn’t high.
I use chlorinated water in my ferments all the time. I don't do anything to evap or cancel the chlorine. I'm just lazy. And it still works
Hi, I really enjoyed your video- your directions are very clear and easy to follow. If you enjoy home fermentation, you may enjoy some of the videos on our channel- we're totally devoted to the art!
Spoiled To Perfection i
WHAT IS YOUR LINK?
Do you have to add salt ?
She did add salt
Leave apple peel on, lots of nutritional value there!
Sharon Willicome yup, rutin
Sharon Willicome only organic apples. Otherwise they've been heavily sprayed with pesticides and then waxed during processing and freezing.
Please show the final product!
If your municipal water has chlorine in it, it will evaporate as you say. Unfortunately, some muncipalities now put in chloramide instead, which does not evaporate. (Grrrrrrr!)
I was disappointed because I didn't see you make beet kvass, which is a probiotic drink.
If you ferment, why peel the clean veggies
I agree. There’s plenty of good bacteria on the skin.
You need skin on beets for kvass
The audio is off. I know a fix. Have josiah come see me.
don't be scurd of the peels.
Very pretty and beautiful woman
What does her looks have to do with the video.
Hello 👋🏼 have you been baptized neighbor?:)
Avoiding “super simple” as an over used UA-cam phrase.
mould? throw out and start again.