Beet Kvass: A no-whey method!
Beet Kvass is a living tonic beverage. It’s sparkly, raw, tasty and most of all, it’s full of probiotics!
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Song Title: Waltz in A minor, B. 150
Performer: Aya Higuchi
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Brad Makes Beet Kvass | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 32 of It's Alive. This time Brad makes the highly requested beet kvass. It's a fermented drink popularly made with rye bread, but today Brad experiments with the beet variation. Join Brad as he bops and boops his way through fermenting beets and avoiding rattlesnakes.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Beet Kvass | It's Alive | Bon Appétit
Forget Kombucha, There's a New Bubbly Probiotic Drink In Town
RECIPE...
Strawberry Kvass, a refreshing fermented beverage, carries with it a sense of time-honored tradition and a punch of bright, berry flavor. Originating from Eastern Europe, Kvass is typically made with rye bread or beets, but this strawberry variant brings in a sweet and tart profile that's perfect for those warmer days. Strawberries, those summer gems, are the star of this recipe. We're talking two pounds of these juicy red delights going into a brew that's nothing short of a fruit lover's dream. And it’s not just a wonderful beverage, it’s an experience. Watching the strawberries releasing their ruby-red juices, seeing the bubbles of fermentation, smelling that sweet aroma—it's all part of the journey.
Now let’s talk about the magic of fermentation. We've got sugar, the fuel for fermentation, dissolved into water, and then poured over the strawberries. It's as simple as that. And what follows next is the most beautiful thing: we stir the mixture thrice a day, getting in there, agitating everything, helping the fermentation along. Over 3 to 5 days, you’ll watch as the natural yeasts get to work, turning that sugar into slightly fizzy, deliciously tart kvass. It's a bit of patience, a dash of magic, and a whole lot of flavor payoff. Remember to pour yourself a glass, kick back, and relish the tangy, fruity goodness of your homemade kvass. Here's to the joy of fermentation and the simplicity of ingredients coming together to create something special.
P.S. Try this out with your favorite fresh fruit, too. I really dig strawberries and pineapple. Get creative. ???????? Adam
#Kombucha #Fermentation #Probiotic #SummerDrink #Healthy #HealthyRecipes #QuickAndEasy #Cooking #NoCookRecipe #OmnivorousAdam
How to Make Beet Kvass - A Probiotic Rich Fermented Drink for Good Gut Health
In this YouTube video, Mary from Mary's Nest Cooking School shows how to make Beet Kvass - a Probiotic Rich Fermented Drink for Good Gut Health.
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In this video, Mary from Mary’s Nest Cooking School shows how to make Beet Kvass which an Effervescent and Probiotic Rich Drink. If you would like more Easy Recipes using Real Foods for making Delicious and Affordable Meals, please visit: and join our FREE Real Foods Cooking Community and receive a copy of “The 7 Best Books for Your Real Foods Journey”. Start your Real Foods journey today!
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Kanji Recipe | Indian Probiotic Drink | Fermented Drink
Kanji is a probiotic traditional Indian drink made from purple carrots and beetroot. Salty drinks are quite popular in India. After moving to Germany I realised that consuming salted drinks wasn't so common in Europe as my friends gawked at me when I added salt to my lemonade instead of sugar. This Kanji might be an unusual drink for many since it's salty and the main flavouring ingredient is mustard but if you're one of those people who like drinking pickle juice, you'll love this drink. It's tangy and slightly funky and fizzy from the fermentation process and it's extremely good for your gut!
Making Kanji is a fun project as it only requires 5 ingredients and a few minutes to put it together followed by lots of waiting. The result is this tangy savoury refreshing drink that we recommend you consume cold and the bi-product, pickled carrots and beetroot, which are another highlight of making these. They are great to snack on by themselves or add a refreshing crunch to salads.
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Music for indishious by Bryan Cooke
00:00 Intro
00:28 What is Kanji?
00:50 Fermentation
02:40 What you need
03:23 Importance of salt
04:10 Which mustard seeds
04:51 Preparation
06:30 Assembly
08:10 The wait
08:54 Orange carrot version
10:10 Bottle it up
10:29 What to do with the vegetables?
10:40 Serving
FERMENTED FEBRUARY Colab! Fermenting Beet Kvass For the Absolute Beginner | Fermented Homestead
Today is the first day of #fermentedfebruary ! In this first recipe I am sharing with you a crash course in beginner #fermenting AND a delicious fermented beet kvass recipe! If you want to know why should i ferment, how do i ferment, what are the health benefits of fermenting and how long do i ferment then this video is perfect for you! Plus you get to see us drink year old ferments!
Be sure to follow the playlist all month long, watch and comment each video for your chance to with a MasonTops fermenting kit!
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Intro music by Israel Gariss
If you like any of the items I use in my videos, I have linked several that are commonly asked about! Most are affilliate links which means I may get a small commission when you order something at no aditional cost to you! Several will actually save you money with the link!
I buy most of our pantry items from Azure Standard because they're freaking awesome! If you want to start saving money too be sure to check them out!
MasonTops Fermenting kit:
Presto Canner -
All American Canner -
Nesco Dehydrator -
Excalibur Dehydrator -
Titan Peeler -
My rebounder:
Yoga mat:
A few fermenting books I love that can get you started!
The Art of Fermentation by Sandor Katz:
Fermented Vegetables by Christopher Shockey:
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas:
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