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Discussion in 'Hobbies' started by FoodFreedomNow, Oct 7, 2016.
HEY!!! 'bout time FoodFreedomNow had someone else to talk to
You gotta post about how you make the kvass
I found a recipe on pinterest, but will have to work to source the ingredients locally.
Traditional kvass is mostly beets and rye bread plus honey, ginger, etc... lots of options. It can be a bit salty. I have also been playing with fruit kvass and fermented lemonade. Blew the top off of a half gallon ball jar last week with a strawberry cucumber lemonade. It was worth it.
I made a pine-lime soda this summer using green pine cones...I know it sounds kind of funky but it was pretty good.
So I just looked up kvass. I gotta make this! And the lemonade! I never knew that you could ferment that.
Problem is, weather now is getting cold, so a bit sucky for the things that like warmth to ferment and also puts kibosh on nice cold glass of beeer....
(I didnt mean to slur that )
I love pine tea, this sounds wonderful. I bet some citrus would really round it out.
Well, more citrus... lol
The short term ferments can still be done indoors. I have seen homemade light bulb food driers double as ferment boxes, just set real low. An economical option is to just throw the jars in a styrofoam cooler inside the house.