Maple Syrup and Smoked Pomegranate Kvass


Organic beets. Do not discard the greens, including the stems.Do not discard anything you trim off, unless it is not organically grown. You only need the actual beet bottoms for these recipes, though.

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.


Pomegranate powder about to be incorporated into a smoky maple syrup and fennel seed beet base for a great probiotic drink. And for cockatils as well. Got shochu?

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.


Put baby in the corner.


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.


Let’s Get Startered

Yeast starters and starter cultures that contain yeast – like the original koji for which the Chinese Kanji (麹) was created – sometimes also contain other types of bacteria, fungus and even other yeasts.

Take, for example, sourdough starter. It’s easy to turn that into vinegar because there are already some bacteria and yeasts in there just like there are in kombucha.

Eventually, often with the help of wild yeasts and bacteria, both of these will eventually become alcohol. Vinegar is made from alcohol, either fermented fruits like apples or peaches, or from grains.

But controlling how much yeast, and especially what kinds of yeast get into a specific starter is how most alcoholic and non-alcoholic fermentations are successfully made.

It’s essential that any utensils and containers you use are very clean. Always kill off as many wild strains that may be lurking before starting or proceeding – unless these are part of your fermenting culture.

Sometimes rinsing everything with boiling water is enough. Other times it is woefully inadequate. Equally important is making sure ever ingredient is properly prepared.

Soaking tree nuts or beans, for example, helps to remove undesirable substances that can ruin fermentations, or mess up your digestive system.

Some yeasts work remarkably well at protecting crops from diseases. These are benign and helpful yeasts. But even then sometimes these microbes in large amounts actually cause allergies, and what are sometimes mistaken as intolerance to a specific grain or nuts.

So soak your nuts, seeds, grains, and legumes. Some recipes call for salt, vinegar, alcohol or lactic acid to help the process along, but it’s usually about how much salt is involved and how the water or moisture content of ingredients is affected.

Some yeasts can take can take up to a 7% sodium content, so controlling the entire microbiome of the things that you are making is crucial. Some harmful microbes can be eliminated by pre-drying or curing.

Soaking ingredients, along with treatment with enzymes produced by sprouted grains or microbes such as Aspergillus strains or lactobacteria, can also greatly assist in making breads, misos, kefir, and soy or amino sauces more nutritious, digestible, and free from potential residues.


January 27, 2020 – Event at Fifth Hammer

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.

You’ll also get to try some things that we made using enzymes, and yeasts starters. Plus, we’ll answer any question that you have about anything fermented. Of course it would be great if you had any hard core science related questions posted here, or sent to koji@earthlink.net beforehand so we could have a concise answer for you.

We revised the agenda based on specific requests from people about yeast starters that are useful when making a wide array of things such as beer, miso, soy sauce, meat or fish sauce, sourdough bread, vinegar, sake or kvass.

For example, someone really wanted to know about using a yeast starter for making beer. Although someone knew what sourdough bread kvass was, they asked if a yeast starter could improve it. Kvass made with fresh or old sourdough bread, heavily toasted for flavor and color, can be improved by a yeast starter, and can be flavored not only with wild herbs and roots and dried fruits but also with hops like beer.


Making Kvass

  • 1/2 gallon room temp water, left out overnight, covered, if you are concerned about chlorine or other substances.
  • 4 cups of leftover sourdough starter at room temperature (most people collect it in the fridge or freezer)
  • 1/2 cup Zante currants or other dried fruits such as raisins or cherries
  • 2 cups heavily toasted cubed or ripped apart sourdough bread. Not burnt, but really brown.
Heavily toasted sourdough bread and dried carrots were combined with a yeast starter to make a deep carrot and caramel toast flavored Kvass. Kvass typically is made with dark breads that contain rye, wheat, barley and often dried fruits, but you can use any heavily toasted bread.

Mix all the ingredients above in a well cleaned vessel that is able to take a doubling in volume. Unlikely, but until you’ve had to clean an overactive or over yeasted beverage that didn’t actually explode we recommend not letting it get above 80F.

Do not increase the amount of yeast. Give it space. The mixture will most likely be very thick after about an hour, at which point you will add:

  • 12 cups room temperature water
  • 1 – 2 cups sugar (jaggery, piloncillo, dark brown, organic cane, palm sugar, etc.)
  • 1 tsp brewers yeast, or bread yeast or even unpasteurized kasu (the pressings or dregs) from a recently made sake.

Do not add more yeast unless, at four or five hours at 75F, it appears that nothing is happening. The bread wil most likely have floated up to the top, so once you mix it the yeast will grow. Because yeasts love oxygen. And the bread top may be blocking air flow. Stir.

Always cover loosely with a cloth or several layers of mesh. Do not cover tightly. Strain at 24 to 48 hours if you like the taste. It will becomes a little more sour each day.

Once you strain it – don’t discard anything – put it in bottles and chill. Do not fill the bottles to the top. Do not screw lids on tightly. After a day at 50F or less degrees, you can rack off your strained kvass.

Racking is siphoning off, or pouring off the liquid on the top and leaving the sediment. This is a standard brewing technique and it comes in very handy for a whole range of different things.

Strained kvass being racked and chilled. We added dried carrots to the brew. Very low alcohol content, lower than most kombucha.

Hope you did not throw away anything. We’ll make vinegar and a beer from the dregs! Register for the January 27th event for more details and recipes.


Malted Grains, Koji and Rhizopus. Amazing tasty foods and brews. #Zymes2020:

Monday, Jan 27, 2020, 7:00 PM

Fifth Hammer Brewing Company
10-28 46th Ave Queens, NY

13 Members Went

Yeast starters and starter cultures that contain yeast – like the original koji for which the Chinese Kanji (麹) was created – sometimes also contain lactic acid or other types of bacteria, fungus and even other yeasts. Take, for example, sourdough starter. It’s easy to turn that into vinegar because there are already some bacteria and yeasts in the…

Check out this Meetup →