Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 >[Darrell I was reading some old Creative Anachronism threads concerning medieval >cookery and saw an interesting twist to fermentation by adding the rye >bread. The loaf was baked in such a way that the outside was crusty but >the inside was still wet. It was broken into pieces and used the way you >mentioned. Probably had something to do with malt. That apparently was the *first* beer recipe, or at least a very early one. The Egyptians made beer by baking bread first. Maybe it started when they were using up old bread, but eventually they baked special bread just for making beer. > Heidi [HJ] [HTG] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2005 Report Share Posted October 3, 2005 Has anyone successfully made beet kvass as explained in NT? Mine is ready to be transferred to the refrigerator tonight (after leaving it at room temperature for 2 days) and I'm just a bit hesitant in trying it. It has a thin film on the top and I don't know if that is supposed to be there. Thanks. LuAnn P.S. Still looking for kefir grains Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > Yes, A few teeny kefir grains do give it a great tang! Let it ferment > out of the fridge for another day if it doesn't have a bite, I always > let mine go one or two more days than NT reccomends. , Oh, that's funny because I just leave mine out for a week or two or more. I don't strain it and refrigerate until it occurs to me to do so. I didn't think of that angle. > I also don't use whey. For 1/2 gallon jar of beet kvass I use 2 > medium large beets, 2 Tablespoons of raw apple cider vinegar, 1/2 > Tablespoon celtic sea salt, and a few small pieces of kefir grains. > It has turned out great, and if I don't like it I just let it ferment > more and it becomes very agreeable with time. huh. I never thought to add vinegar--that would be a quick way to create some tang. I don't even add salt. I like it very plain with just the flavor of beet-y goodness. Last batch I added some ginger but now I'm thinking horseradish... tb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > > --- In , " gdawson6 " <gdawson6@y...> wrote: > > > Yes, A few teeny kefir grains do give it a great tang! Let it ferment > > out of the fridge for another day if it doesn't have a bite, I always > > let mine go one or two more days than NT reccomends. > > , > Oh, that's funny because I just leave mine out for a week or two or > more. I don't strain it and refrigerate until it occurs to me to do > so. I didn't think of that angle. > > > I also don't use whey. For 1/2 gallon jar of beet kvass I use 2 > > medium large beets, 2 Tablespoons of raw apple cider vinegar, 1/2 > > Tablespoon celtic sea salt, and a few small pieces of kefir grains. > > It has turned out great, and if I don't like it I just let it ferment > > more and it becomes very agreeable with time. > > huh. I never thought to add vinegar--that would be a quick way to > create some tang. I don't even add salt. I like it very plain with > just the flavor of beet-y goodness. Last batch I added some ginger > but now I'm thinking horseradish... > tb Vinegar really doesn't add that much tang to it, at least in that quanity. It's just a good precaution to make your fermenting medium acidic to help the good bacteria you want in there get a quicker start. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > Vinegar really doesn't add that much tang to it, at least in that > quanity. It's just a good precaution to make your fermenting medium > acidic to help the good bacteria you want in there get a quicker start. , I'm thinking the next time someone asks me how to add some tang to their tired beet kvass I'll answer, " add vinegar " well it made me laugh. to myself. B. Quote Link to comment Share on other sites More sharing options...
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