Since the last update, I’ve poured the ‘ready’ kvass (according to my tastebuds) into a new glass jar and stored it in the fridge. I’ve also made a new brine((1)) and poured it into the original jar to make a second batch of kvass as advised by Salixisme. It will be the second and final batch, after which I think most of the flavour/essence of the beetroot will have been extracted. Although, the beetroot slices might still be good to add to salads, perhaps?
The kvass is now more complex/intense in flavour and delicious!! The spices (garlic, ginger and star anise) are also more noticeable. The kvass tastes sweet and ‘beetroot’ earthy, with a pleasant salty undertone. The spices really give it a wonderful character. It looks thick/syrupy compared to water. Although, I don’t know if this is simply because it’s dark red/purple in colour. We both love the unique/distinctive flavour of the kvass and have been drinking shots of it daily. Not only does it taste great, it’s also comforting to know that it’s good for our body/inner health, although I haven’t noticed any changes yet. The kvass is also more tasty/enjoyable to drink when it’s cold/chilled!
Today, I used some of the pickled beetroot slices to make a simple salad. The beetroot slices were firm, crunchy and a little tough/chewy to be honest. Although, I do like their raw state. Because they’ve been sliced and pickled, they were too pliable to grate, so I chopped/diced them into small cubes with a knife instead. They tasted great (we think so anyway) – natural, flavoursome, briny and juicy. Overall, they were surprisingly delicious, and not soft/mushy or overly flavoured like some store bought beetroot can be. The diced beetroot provided a wonderful colour, flavour and textural complement to the salad.
Beetroot kvass is a delicious and nutritious/beneficial drink for your inner health/gut. It’s so easy to make and you can give it a twist by adding some of your favourite spices to the mix. I hope you’ll give it a try soon and I think you’ll be pleasantly surprised by how good it tastes. You’ll also be rewarded with juicy raw pickled beetroot as well. You can find the step by step recipe here. Bon appetit!
This simple salad is made of iceberg lettuce, cherry toms, sliced cucumber, coriander, brie cheese, pickled onions, soft boiled egg, mayo, grated carrot and diced homemade pickled beetroot by yours truly (oh, and a pinch of sea salt and cracked black pepper, of course). bigsmile The salad was served with a cold and refreshing sherry glass of beetroot kvass. Yumm!! If you like, you can also make a dressing for the salad with the beetroot kvass.
Brewed and ready to drink beetroot kvass. Kept cold and refreshing in the fridge.
2nd batch of beetroot kvass with new brine mix.
[[1]]The brine I used is simply 1 TBS of sea salt with 1 L of water.[[1]]