This post is part of Real Food Wednesdays, hosted by Kelly the Kitchen Kop.
Back in the early days of my blog, I was experimenting with some new foods. In this post, I discuss how I learned about Beet Kvass, how I made it and how I “taste-corrected” it for my beet-resistant family.
Since writing the post, I have made three more batches, each one a little tastier than the last. Since I’m not changing the recipe, I have to assume it is only getting tastier because my taste buds are adjusting to it! The last batch I made has been in the fridge for a couple weeks and my first tasting of it last night was a very enjoyable experience. Perhaps this is one of those foods that improves with age.
I want to challenge everyone who reads this post to try something old that is new to them this week. What traditional food can you try that you have been putting off for one reason or another? What old food preparation method can you try? What modern convenience item can you go a week without (I’m thinking microwave here…)
Please drop by Beet Kvass-or-You Want Me To Drink What? and take a peek!
The Dark Side of Fat Loss
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April 1, 2009 at 2:26 pm
motherhen68
I had beets for the very 1st time in my life on Saturday. They came in our CSA box. We were all skeptical, but I roasted them and we all tried a bite. Dh loved them, I liked them ok, oldest son DUG into them and practically ate the whole dish, younger son ate his bite, didn’t care for it (typical response for him).
I am enjoying branching out with trying new veggies & ways of food prep. It’s been a lot more fun than popping over to Micky D’s for dinner.
April 1, 2009 at 3:21 pm
Michelle @ Find Your Balance
I’m toying with the idea of fermenting my own sauerkraut…just haven’t given it a go yet! But I have some leftover cabbage in the fridge so maybe now is the time! Wish me luck…
April 2, 2009 at 11:24 pm
Sustainable Eats
I’ve made a few fermented things from NT by SF and was curious about the beet kvass. I think I’ll have to give it a try after reading this post.
The sauerkraut came out fine, was super easy and I made the fermented beets but I used the wrong kind and they have no flavor. Oh, also the orange marmalade which I loved. And I have kefir, fil milk, piima yogurt and buttermilk cultures going all the time, and apple cider vinegar and a ginger bug. My house is one big culture experiment!
But I’ll find room for one more since you say it’s not *that* bad! Thanks for the post.
xo,
Sustainable Eats
April 3, 2009 at 6:47 pm
Feseutesoug
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April 16, 2009 at 6:10 am
Slovath
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