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Comrade Stoker

Fermented Food Recipes and Techniques

333 posts in this topic

I've got to say, this Beet Kvass is the nuts, especially if you get a dry mouth after a toke or two. I'd recommend this whole heartily to everyone. Make sure you get decent beetroot from a good supplier, ideally organic or a small supplier who looks after it well.

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I'm going to start some of that Beet Kvass today Comrade Stoker. If this turns out to be another duffer like the 'coffee maker' episode then it won't be another letter to the Editor of The Times (the restraining order he took out against me prevents this), I'll have you on the Jeremy fucking Kyle Show in front of the nation you mark my words.

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lol

Have you tried the Aeropress coffee thing? We've just got one, we love it!

Honestly dude, the Beet Kvass is lovely, the stuff from the bottom of the jar is even nicer. I started off ladling mine out, I'm pouring now and its much thicker and nicer. I did mine in a 3 litre Kilner with 4 or 5 medium beetroot (Uncooked, brushed clean (ish) and diced).

I used a few starters (Whey and sauerkraut juice), but you can make without, or one, or both.

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I have heard good reviews about the aeropress, may give it ago.

I'm draining my yoghurt as I type. :wassnnme: MrsM is off out shopping in a bit, I'm going to get her to get me a cabbage and try making some sauerkraut as well.

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Get a few cabbages Meph, there is little point in doing one, it disappears down to virtually nothing. You should do 3 or 4 at once, at least.

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RE Beet Kvass

It appears there are some merit in running the same batch twice (i.e. Once its nearly done (1/5th left), fill back up with filtered water and let it run again). Its seem you can even use this 2nd run as a starter for the next new batch (Though the beetroot would be discarded by then as its shot). I have just put a few litres of water into my 1st batch and will let you know how the 2nd batch turns out.

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Sauerkraut made, just need it to ferment now, I only did a small run with two cabbages in case we don't like it. Tomorrow I'll grab some of the beetroot out of the tunnel and get the kvass on the go.

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Its much tastier and thicker as you get down towards the bottom of the jar of Kvass. I am away from home tonight and I feel a pissed off that I didn't do up a little bottle of Kvass, its strangely addictive.

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My top tip: Instead of using a cabbage leaf or plate to hold your vegetable below the level of the liquid, cut a circle of plastic, just big enough to fit in the jar out of an ice cream tub lid or something similar, with a slit from the circumference to the centre and use that.

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The concept isn't a bad one Meph, I'd be wary about plastic though, I don't trust it. I like to stick to glass and stones and stuff like that. I wonder if the fermenting can make the plastic leach?

Edited by Comrade Stoker
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Fermented chilli sauce is sublime :)

BUT fermented fish is plain wrong lol.

Jump to 11:07

Edited by Bungles Boobies
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The concept isn't a bad one Meph, I'd be wary about plastic though, I don't trust it. I like to stick to glass and stones and stuff like that. I wonder if the fermenting can make the plastic leach?

google 'pickle press' comrade. theres quite a few different plastic fermenting containers on the market. they seem to be the container of choice for far eastern kimchi makers. I nearly went down the pickle press route when I started making sauerkraut but decided on glass in the end. i think those pickle presses would end up permanently stinking of vinegar after a couple of uses.

i'll be doing some fermenting this weekend, ill get some pics up. i need to get some sort of starter culture first though.

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You can get a culture from chilli stalks, or find a good yoghurt and strain out the whey, or, you can buy RAW sauerkraut on Ocado.

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oh yeah, i forgot about the chilli stalks, i saw your post about that few weeks ago, i still have a couple of live chilli plants with a chilli or two still on. i also have a bunch of krauts in the fridge that i could use as a starter but i don't like adding old to new, it corrupts the flavour imo.

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My 2nd run of Beet Kvass has a bit of mould on top, very thin circles of mould. I decided to scrap it, though its probably OK. I will get another couple going in the next few days.

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