Hello beautiful people! I have been writing blog posts here in my mind, but that does not transfer the info and stories to you as I wish it could- ha! Alas, I am finally finding a moment to carve out the space to sit and type out one of the things I have been wanting to write to you about!

Recently, a friend visited us with his Russian wife. They were here to buy produce, but really- to do so much more than that. They were here to take in the scenery of the hillside, the trees, the dragonflies, and the gardens. They don't see the weeds, or, perhaps they do see them but it is the way they see them that is special. They do not see the weeds and off-looking fruits as failure or disappointment. Our friend's wife especially has the eye for everyday magic and spending time with her, albeit limited, walking the gardens and searching for old spring beets in the overgrown bed, is refreshing on a spiritual level. Her eyes are wide at my overgrown flower beds which reminds me to look with fresh eyes..

In all the years of market gardening I have, over time, come to forget the little joys of all the little magic things in the garden. Sad, I know- but such is the way of turning a hobby into an income opportunity with most things... It is not as though my eye and spirit for these things is completely gone. I do still take time to absorb the sunsets and observe a majestic creature such as a praying mantis- but in general, I seldom allow myself the luxury (necessity, rather) of slowing down enough to really soak it all in. It is truly a gift and a privilege in this modern world to live even a thread closer to the way my ancestors did, and for this life I am grateful....

So, as my new Russian friend and I were strolling the weedy late summer gardens, we happened upon her favorite- the beets. I have yet to meet a Russian or a Northern European who did not cherish BEETS. I myself hold them in high regard as a top favorite vegetable. Not only are they delicious, but they are also very nutritious, full of vitamins and minerals. I also like how well they store for long periods of time, whether in the cellar or the ground.

I have been making a lacto-fermented beverage for many years, known in the U.S. by "foodies" as beet kvass. My Russian friend shared her recipe with me, which is handed down in her family. Naturally, I cherished this gift of her hand written recipe, but I was especially intrigued by the unique ingredients.

The basic beet kvass I have known and brewed over the years comes from the book, Nourishing Traditions by Sally Fallon. It calls for peeled and chopped beets, sea salt, filtered water, and a dash of whey to start fermentation. While this is a perfectly delicious and nutritious beverage, this new (to me) recipe is my new preferred method. I love the creativity and the addition of ancestral sacred plant ingredients such as Oak leaves.

The finished beverage was the most delicious beet kvass I have ever tasted! Intensely rich, nice and salty, and very full bodied.

 It is said that this lacto-fermented beverage is very healing to the blood and also helps prevent or heal cancer and other ailments. As for flavor- if you remotely enjoy pickle juice, you will love beet kvass. It is less harsh on the sourness, but still sour and salty enough. Try drinking a glass at meal times. I especially like it with scrambled eggs in the morning or with a toasted piece of sourdough slathered in raw butter, 

Here is the amazing Beet Kvass recipe from Russia:

1.) Peel and chop 3 to 4 medium sized beets. Chop into large chunks and place in a half gallon glass mason jar. (Do not be tempted to mince or grate the beets, as that will cause too sweet a mixture which would lead to alcohol fermentation) 

2.) Add one to one and a half tablespoons of sea salt and cover with warm water.

3.) Add some or a combination of the following, to taste:

Oak leaves, coriander seeds, black peppercorns, horseradish leaves or flowers, blackberry leaves, dill leaves or flowers. 

4.) Place on top a piece of "the dry dark bread, but remove after one night".

5.) Observe the fermentation for about 6 days depending on temperature. 



*** Note: I lacked coriander seeds so I used a dash of cumin powder. I also lacked peppercorns, so I used ground black pepper. I forgot to remove the bread after one night and left in in for two. I used my homemade rye and einkorn sourdough but I would imagine any sort of dark dense bread could work if it is fresh. 


*** I just love the addition of the herbs and spices and the tannin-rich leaves. I have heard of using a piece of bread to start folk ferments of the alcoholic type, but never for a vegetable lacto-ferment- so I thought this was a really cool addition. 

After the fermentation is done you can shake the jar really well and drink a cup a day or however much you want. I found it necessary to "burp" the jars during the first several days of fermentation, as in, slightly unscrew the lids off and then back on again to release air pressure They fermented beautifully in this way. You will see bubbles inside.

You can also store this beverage for several months in the refrigerator. I made one gallon and as soon as it was finished fermenting, we drank it all down, saving a wee bit to share with another friend. 

Happy fermenting from,

The Kitchen That Never Sleeps

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