- Kvass was Polyunsaturated Fats

[Guest guest]

My only exposure to Kvass is Beet Kvass, which is fermented with whey from

making my kefir cheese.

Recipe

This recipe makes 2 quarts:

3 medium or 2 large organic beets, peeled and chopped up coarsely

1/4 cup whey

1 TB sea salt ( I use Redmonds REALSalt)

filtered water

Place beets, whey and salt in a 2-quart glass container. Add filtered water to

fill the container. Stir well and cover securely. Keep at room temperature for 2

days before transferring to fridge. When most of the liquid has been drunk, you

may fill up the container with water and keep at room temperature another 2

days. The resulting brew will be slightly less strong than the first. After the

second brew, discard the beets and start again. You may reserve some of the

liquid and use this as your inoculant instead of the whey. She says DO NOT use

grated beets because they exude too much juice resulting in a too rapid

fermentation that favors the production of alcohol rather than lactic acid.

Saturday, March 10, 2007, 8:57:46 AM, you wrote:

> Zoe

> Your philosophy is so similar to mine that you'd think that we

> discussed it all and agreed to go that route.

> However I have a question. What is KVASS?

> Cheers, Doug

> Re[4]: Polyunsaturated Fats

>