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Beet Kvass / Gira

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TasunkaWitko View Drop Down
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    Posted: 13 February 2018 at 16:06
I have been looking into beet kvass, which is apparently a variation on traditional kvass that is normally made from rye bread. In this case, the juice from lacto-fermented beets is used, instead. I don't know much about it yet, but various internet sources say that it is a traditional thing in Russia and the surrounding regions. My own research indicates that it is made in Lithuania, where it is called gira; having said that, I would be surprised if it wasn't known in Russia, Ukraine and other nearby countries, as well.

This looks incredibly easy to make, and by all descriptions it is both tasty and very healthy. Some recipes that I have found use a "starter culture" of whey or naturally-fermented sauerkraut juice, yet others do not; I think the culture simply gets the process started more quickly, but am not totally sure. One recipe even has you add some onion and cabbage to tone down the "beety" taste; another adds ginger for an interesting kick.

There is surely a use for the beets once they are fermented, as well, but having absolutely no experience with this yet, I cannot say for sure what that could be, other than simply eating them by themselves or possibly as part of a salad.

I got a few beets the other day and will be giving this a try by the end of the week; for now, I'll simply post the links to my research on it for anyone who might be interested:

If anyone else is interested in giving this a try, I'd be eager to hear how it turns out.

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