Beet, Kale & Sow Thistle Kvass

Well this may be my last blog for awhile I’m nearly ready to hit the road and it will take me awhile to settle into a routine and figure out how to use my solar power system ect for laptop.
I visited a friend to say good bye this weekend gone and they gave me some gorgeous beets to use, mine didn’t do so well this year and I was wrapped at the thought of having some energizing lush kvass before my big trip begins I wont be doing to much fermenting where I’m heading I think it will be to hot in the van but I will experiment here n there.
Also I have to brag that whilst at my friends place we indulged in freshly caught abalone or sea mutton and cray fish…..  I like abalone raw and couldn’t wait to have a slice my friends tried it raw to for the first time and liked it this way also, then to the big red steaming cray, I picked the best part of the cray of course the head an upper body bit were the legs join into the  body, hehe it was amazing and I actually liked the cray better than the abalone, my taste are changing as abalone used to be my favorite food but I’m not so sure know…. I think I like cray and sea snails (Warreners) the best.

DSC_9329_01
Anyway back to the kvass, I chopped the beets some kale and a hand full of sow thistles (Sonchus sp.) buds and all and stuffed this into 2 jars, I then made a week brine solution about 1 heaped tables spoon salt to the 31/2 liters of water I poured this over the mix placed a large silver beet leaf on top of the mix to hold down any floaties then I put my pebbles on top of this and covered it all with cloth. Now it is just a matter of waiting for it to brew YUM!
Cheers 🙂

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2 comments on “Beet, Kale & Sow Thistle Kvass

  1. G’day, I’ve just come across your blog and I really like what you’re into. I love the idea of foraging for food, but have a lot to learn, especially about mushrooms. Sounds like you were in Tassie but now on an extended road trip? If you’re ever in the Deloraine area and after foraging company let me know! Happy travels.

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