Wintry beet kvass with orange and cloves
Easy 15 minutes 5-8 days 1 x basic beet kvass ingredients 1-2 cloves 1 drop edible pure orange essential oil or 2 thin strips orange zest FOLLOW the instructions for basic beet kvass, adding 1 clove and 1 strip orange zest, if using, to the jar. TASTE the kvass and add the remaining clove, if needed, and a drop of orange oil or the remaining orange zest to the bottle. Tightly seal the bottle lid and leave the bottle on the bench to build carbonation. This could take two to three days, depending on the temperature. Easy 15 minutes 5-8 days 2 medium or 1 large beetroot (beet), skin intact ½ teaspoon pure sea salt 750 ml (3 cups) filtered water or spring water WASH the beetroot and cut it into 1-2cm pieces. Put the beetroot in a 1 litre (4 cup) wide-mouth glass jar with a tight-fitting lid and add the salt. Pour in the filtered water, leaving a 2cm gap between the liquid and the lid. Stir to dissolve the salt. TIGHTLY seal the jar and place out of direct sunlight in a cool spot. Leave the liquid to ferment for three to five days, stirring or shaking daily. AFTER around three days, taste the kvass. When it is as dark and sour as you like it, the kvass is ready to bottle. with a piece of muslin (cheesecloth) and secure with an elastic band. PLACE the jar in a warm spot out of direct sunlight and leave the liquid to ferment for three-72 hours, depending on the temperature and the texture of milk kefir you prefer. Agitate the mixture as frequently as you can to reincorporate the milk kefir grains into the milk. SIT a strainer over a one-litre bowl. Pour the milk kefir through the strainer so the liquid runs into the bowl and the thicker milk kefir is left in the strainer. Using a spatula, gently push the thicker milk kefir through the strainer into the bowl. The milk kefir grains will remain intact in the strainer. Set them aside to re-use or rest. POUR the milk kefir into a one- litre glass jar or bottle with a tight-fitting lid and screw on the lid.