Come and ask questions of two extremely skilled fermenters and cutting edge brewers, Chris Cuzme and Mary Izett. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at the menu!
The Event is January 27th, 7 to 9:30 Come ask questions about any of the recipes or methods used in this post about beets. Try some things that we made using enzymes, and yeasts starters. We’ll answer any question that you have about anything fermented. Plus, this is a #vegan event.
Smoked Maple and Pomegranate Beet Kvass
- 425 grams washed and diced raw organic beets
- 1250 grams of water (enough to cover the beets in a half gallon jar)
- 1 to 2 tsp toasted fennel seeds
- 30 grams coarse sea salt. Do not use fine sea salt for this. Kosher salt is okay.
- 4 TB maple syrup
- 4 TB pomegranate powder (or just add more maple syrup or molasses)
- 1/8 tsp liquid smoke or ash. Do not use more. Add more when finished if you like.
- 2 TB unpasteurized vinegar (apple cider vinegar with the mother, etc.)
- 4 TB Pomegranate Molasses (or more maple syrup)
- 1/2 cup sugar (organic, any type. If replacing maple syrup and pomegranate with dark molasses, use 1/2 cup more)
Mix everything together in a large bowl with gloved hands or a spoon. Otherwise, your hands will get stained. If you can’t get pomegranate powder or molasses use more maple syrup as indicated. You can also use organic dark brown sugar or organic molasses. The fennel seeds are essential, but can be replaced with anise seeds.
Other natural smoke flavorings or even smoked soy sauce or smoked salt can be used, sparingly. Smoked salt does not replace the coarse sea salt. Add some smoked salt to your kvass before serving if you like.
Ferment in an area where it is between 72 and 85F. It should take a week to ten days. If the temperature is lower, it will take at least 14 days before it is ready.
Shiso Leaf and Beet Kvass with pickled beets
- 216 grams ( about 3 medium sized beets) raw organic beets. If not organic peel them. Otherwise after cutting into thick matchsticks wash them in cold water by rubbing them gently.
- 1500 grams warm water. This will cover the beets that are placed in a well washed and sanitized half gallon glass jar.
- 190 grams Shiso Vinegar*. Our Shiso vinegar has enough salt in it to act both as a starter culture, and as a deterrent to unwanted bacteria and yeasts. The base is an apple cider vinegar with lots of the mother in it. There are both yeasts and bacteria in vinegar.
Cover the jar tightly and shake. You could also dump the content of the jar into a bowl and mix them well. Then, put them back into the jar and cover with an airlock, or a tight lid. To be safe put the jar in a bowl or dish. If it looks like air is building up in your jar, loosen it to let it escape then retighten it.
This should be done in 5 to 7 days, but can go for two or three weeks if you like. Save the beets for a fantastic beet, pickle and apple salad. Or dress them with a miso dressing as a side dish. You can also start a new batch using the liquid if you like as a starter culture.
*Perilla vinegar substitute – You can use unpasteurized apple cider vinegar and mix in some umeboshi vinegar (about 1/4 cup), or use some shiso furikake (check the ingredients if you are a vegan) with vinegar and salt. You could also use vinegar, 3 TB of coarse sea salt and fresh dill or toasted dill seeds, or roasted black peppercorns.
The perilla vinegar could also be replaced with 40 grams of coarse sea salt. If you know beforehand then cut the beets thinner or into smaller pieces. Either way it should taste just a little salty at first, but not extremely salty.
Only salt will take about 2 weeks, but check it as you go along. Don’t stick unclean spoons, forks or fingers in your ferments.