Feature
very tightly, but flip-top or wire
stopper bottles such as beer bottles
will give the best results. A good idea
is to recycle beer bottles. You can
also find perfect flip top, moderately
priced bottles in Ikea, which is where
I purchased mine.
Choose some flavors of your choice.
You can use fresh or frozen fruit,
as well as fruit juice, to flavor your
kombucha. Put about 4 tablespoons
of fresh or frozen fruit, cut into
small pieces, into your bottle, and
then fill the rest with kombucha. Or,
put ½ cup of freshly squeezed fruit
juice in the bottle before adding the
kombucha. Be sure to leave an inch or
so of space at the top; do not fill it up
all the way to the top.
You might want to use a funnel
for bottles with skinny necks. Close
the bottle and let it ferment on the
counter for another week. Be sure
to refrigerate before opening, as this
slows down the fermentation and will
prevent an explosion in your kitchen.
But even so, open with caution as
the kombucha is carbonated and can
bubble over. Open over a bowl that
can catch the overflow.
Some of my favorite flavoring ideas
are: a
few tablespoons of ginger
for a
ginger ale flavored
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THE ENGLISH UPDATE
kombucha, some freshly squeezed
lemon juice for a refreshing, lemony
soda, pieces of frozen strawberries or
blueberries for a fruity, kid-friendly
taste. You can even put a drop of
vanilla extract for a cream soda
kombucha. Get creative, have fun,
and enjoy the results!
Beet Kvass
Beet kvass is a traditional fermented
Russian beverage that is known to be a
healthy tonic with medicinal benefits.
Deep in color and flavor, beet kvass is
slightly salty, slightly bubbly, slightly
syrupy, and very rich tasting. It may
be strange on your tongue the first
time you taste it, but you may begin to
crave beet kvass every day once your
body experiences its cleansing and
healing effects.
Beets have a regenerating effect
on the body and are loaded with
minerals, and fermenting them only
enhances their nutritional properties.
Beet kvass alkalizes the blood,
cleanses the liver and gallbladder and
can be used as a treatment for kidney
stones. Beet kvass is widely used in
Europe as part of cancer therapy. It is
a wonderful digestive aid, especially
for people healing from digestive
ailments.
Beet kvass is so easy to make, it’s
worth a try. Use the following recipe
to ensure that your beet kvass is
cultured correctly and does not taste
too salty or thick.
You will need:
1 ½ liter airtight jar (like a mason
jar)
4-5 medium beets, peeled and
quartered
Brine: 2 Tbsp of high quality sea
salt dissolved in 1.5 liters of water.
Himalayan Sea Salt is an excellent
choice. Look for it in any health food
store.
Preparing Your Beet Kvass:
Place cut up beets into your jar. They
should fill the jar half to three quarters
of the way. Making sure the salt is well
dissolved in your brine, pour it over
the beets until the jar is full. Stir, close
the jar tightly, and place a cloth over
the jar. Leave on your counter, ideally
in a temperature between 70 and 80
degrees Fahrenheit, for 7 to 9 days.
In the colder months, it may need to
sit for 2 or 3 weeks. Taste after a week
or so. If it still tastes quite salty, seal
the jar again and let it sit another few
days.
For an even richer flavor and added
fizz, do a secondary fermentation by
transferring the beet kvass (the liquid,
not the beets) into wire stopper
bottles, or any air tight bottle with