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> > I haven't made kvass or beet kvass yet. I would like to have input
> > from experienced fermenters about recipes, etc.
> >
> > Rachel
>
> I too would like to hear about kvass techniques. Kvass is one of my
> all-time favorite fermented food!
>
> A big thank-you to Mike for setting up this group. It holds great promise!
>
> Tom
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Hi Tom,
As I well remember you as "the cool guy from Wisconsin" and WI is so
close to two areas I associate with kvass in my mind, Canada and
Chicago, due to concentrated Eastern European populations (but I'm not
really sure about that), I have to ask you whether kvass is something
you see around in stores a lot in your area? I've never gone
kvass-hunting around here, but I have a local Amish farmer friend who
produces and distributes a variety of NT-friendly foods, and he gets
"authentic kvass" in 2 liter plastic bottles from All Stars Bakery in
Ontario, Canada. I've tried some in small samples, and it's pleasant
enough, but I'm something of a teetotaller, so I've never swug enough
to get intimate with the flavor. I've never tried beer before, so
would you say the flavor is similar? I was thinking about trying to
share some of that kvass with friends for their fun and possible entry
to consumption of a healthy food. I'm wondering if it would go over
well with gourmet beer types? It's quite inexpensive. This local
guy sells the 2 liter bottles for $3 I think.

I've made beet kvass a few times following the NT recipe, using whey,
but only a fraction of the salt recommended because I'm in the "NT is
too salty" school of thought despite using Celtic Sea Salt for
everything. It seemed to be a very easy ferment to succeed with, and
it was a pleasant flavor, but not something to get excited about. I
did get the white mold on the top one time though. I remember folks
on one of the lists reporting success making beet kvass with no whey
and no salt, just chopping up the beets and putting them in the water.
I guess that takes a little finesse just like salt-free sauerkraut.
I always kick myself for not making beet kvass more often when beets
are in season, because it's so darn easy!

Has anyone ever tried putting other stuff in beet kvass to make the
flavor more appealing? Maybe spices like cinnamon? That could be an
area for fun experimentation.

Mike Parker
SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay