Sally Fallon provides a recipe for beet kvass in her book, Nourishing Traditions. It is as follows:
- 3 medium or 2 large beets, peeled and chopped up coarsely (I cubed them)
- 1/4 cup whey
- 1 Tablespoon sea salt
- Filtered water
I cubed the beets, carrots, and celery (though the celery obviously didn't result in cube shaped pieces!). It is not recommended to shred them as that would produce too much juice and the fermentation would happen too fast. This would result in more alcohol and less lactic acid. It is the lactic acid that we are after, here.
I divided the vegetables equally into my two mason jars to which I had already added 1/8 cup of whey (half of the called for quantity in each jar) and 1 teaspoon of sea salt. From feedback that I have read, following the recipe as written results in a too-salty drink. Rather than using the full tablespoon of salt, I used only the two teaspoons. I am hoping that adding the carrots and celery might produce a somewhat sweeter tasting kvass.
According to Sally Fallon, after most of the liquid has been consumed, I can simply top off the jars with more filtered water to make a second, slightly weaker batch. So, at a cost of $2.49 for the beets I will have about a gallon of kvass when all is done. This is considerably more affordable than buying bottled beet kvass at retail!
While I was in the 'creating' mode, I decided to be experimental with my smoothie for dinner. I used my standard 1 cup of frozen mixed berries (Trader Joe's Very Cherry Berry Blend) as a starter. To this, I added whey, kefir, some milk and raw honey, and a couple of prunes. For the experiment, I added a celery stalk! I wasn't sure if my blender would do a decent job of turning celery into a puree, but it worked. I was really surprised at how good it tasted. The celery was evident but not overpowering. Adding it is going to be a regular thing.