The English update issue 164 164 | Page 38

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 38 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