Brad Makes Beet Kvass | It's Alive | Bon AppÚtitFeb 27, 2020
today and it's
alive, we've got musical guest Adam Rapoport and we're going to do some
kvass, it's a fermented drink, usually just
beetroot, but we're going to do our own little riff today. I'm going to add a little bit of sumac and then we're going to add a little bit of fresh where are we getting to right first step I've got my little cutting board here you can use any cutting board but you know the red beets really take care of the stain I I'm going to put on some little gloves just to, uh, you know, I'm just not going to mess up a stand on my hand, stain your hands, ruin your day, Vinny, so we have our gallon fermentation jar.
I'm not going to peel them and you can throw away everything you know, all the remains, you just want to cut it and you want to expose it, open it up. little pieces ooh oh yeah Benny it's like it's all good beets are tough Vinny you know what I'm saying but I've got my bed knife here I sharpened it real good look at this boom it's nothing come on boom half knife half bench scraper you know I mean what is it best tool you can have also i'm going to throw the little vegetable tops in there for another time i don't know if you're supposed to do that but i like it i think you know i'll add just a little bit of a different flavor it might help with the I weigh, you know, at the start of fermentation and, in fact, it would. love to know what uh you know some people who grew up with
kvasswhat you like to put in it or know some of your methods let me know in the comments above. beet party bop bop bop boo there could be a lot of beets wait yeah audible I did this a couple times once or twice before and I think I did it a little too focused so this was two and a half pounds of beets I go going ahead im going to split it into two jars you know not by weight or anything jus On the face of it ok yeah good enough for people we shot with minnie ok now i got our chilis.
I'm going to slice them, chop them: boom, not even the fancy seeds at all. I want this to be a little spicy, okay? divided like that boom so here I have some dried sumac a little spicy a little fruity in a way it's a very interesting ingredient I love sumac and I think it would go really well with this because beets are sweet and the Earth is and Since it's fermented, it will prevent a little bit of lactic acid, but I feel like the sumac will really help bring out a little bit of fruit and some acidity, so we won't do one, but it's your tablespoons per unit. this size container which is a gallon i'm going to add a tablespoon and we're going to make two tablespoons of salt kinda shy sorry baby let's use something else two tablespoons of salt oh mister serenade molly no one ever sara needs me vinny alright , great now let's do some warm water then grab me the lab suits Vinny oh there you go give him some EBU rinse I'm going to throw an airlock on this bad boy alright Benny like this like so i'll get another one for this rattlesnake no that would suck oh it would be messed up where they say you have about 30 minutes around snake bite so guys get the antidote that's what we should call the rattlesnake show any antidote cool is that'll be our band all right who's playing antivenin tonight where they shred beats oh here all day folks alright that's that mini let's put that there fermentation station like whatever Any permutation test as you go along keep an eye on it how I like it might be a little different than how you like it so do it however you want that's the beauty of making things right you can do it however you want whatever it's today, wednesday, vinny would be back on monday, we'll strain it and put it into fermentation. degree bottle like a beer bottle i'm going to hit it with some honey or maybe some fruit juice or something i don't know yet i don't know let's figure it out alright he will come to me while i sleep and i will bottle this and watch what happened.
We have finished with our first fermentation of the kvass. I hit it with about two and a half three tablespoons of sour crab juice that I had from a previous ferment and that just acts as a little starter. To help get things going you can use the way you can use any good culture liquid that is in a pasteurized. We're not big fans of pasteurization here. to me look at this you see this at the top here okay don't call nine-one-one everything's going to be fine what it is it's just common yeast it's everywhere it's airborne even it has a name I think it's called like kam or something you don't want to check that what we can do is try to get some fit off I put it right on this little pad here look at that color huh and you don't have to go crazy you're not going to get it all out just try to get as much out as you can and again completely harmless no big deal cleaning aisle two so now that it's done fermenting we'll strain it all out good I've got this cool little system it's a little jar I have I'm going to keep going and pour this ok hoping this works oh my board is ok i feel like there's probably a better way to do this oh well it's not that bad ok now you don't have to throw it away these are these rhythms we ferment, fermented beets, it's well, throw it in your salad. in your soup, throw it in your stew.
I don't know, you could probably try grilling them. I don't know how that would work, but where is the shot? Let's give it another shot. make it right
makeshift vini small backsplash duh installed ready any let's do this let's pour this ok ok no one said this was going to be easy or clean ok many but we'll get there together let me clean this up good cause we're making a mess Zamboni pop pop pop wait wait let me put a lid on this before we had a fucking catastrophe now someone says that means we tried one of these fermented beets with ash and sumac ooh oh I often didn't expect that but well almost hey Andy these are the beets we already fermented them from the kvass we're here to taste is smooth just push it in with your teeth what's up oh that's right you have mounting surgery? mess around with that a little bit of what the vinegar and salt call a seasoning we've got our kvass here now i'm going to try it like that traditionally oh gosh just let it go until the desired flavor so what we're going to do a little riff.
I have these bottles here that I have. you know say i made it with tepache or kombucha when i made some simple syrup just add a little sugar we are going to put the kibosh in the bottle do a secondary fermentation this simple sugar is going to be the fuel to help drive the fermentation and produce the carbonation, excuse me, but before we do, let's try it, let's try it, okay, hang this very earthy. I mean, it's going to sound stupid but it tastes like beets. alright now i traditionally said people could drink it so you know i'm taking this magic elixir imaginable health elixir apparently it can be really good for your liver your kidneys it's good for helping your blood carry more oxygen win-win-win until the end what's up scone so yeah what was i saying let's make two and a half tablespoons of simple syrup and that's our little army meal.
I'm going to go ahea d and just pipe the kvass oh that was a lot easier now you're also going to want to leave some headspace because we're trying to carbonate this beautiful color yeah cap that off leave a decent amount of headspace and hopefully that should continue to ferment and produce a carbonated drink we'll also leave some in this container on the dressing room that people could just top off their drinks with you know that's great just you know some seltzer it's a lemon or something , add it to a cocktail if you want to just add it to say you've got a big glass of water coming out of the lemon add a little bit of kvass you know everywhere you can get a little more so I'm going to fill this up and hit them with some simple syrup and check back in a week mate and hopefully we'll get some carbonation in a week Shalom Lenny ha ha okay mate I think that was a hit oh very vegetable oh so if not bad , it's very strange because it starts and you're like, oh, this is going to be a little sweet, but a hit will do it again. yeah it's a little weird because it starts out sweet and then it's like salty, carbonated and BT that's pretty good right off the bat.
I know it's a little salty, so we start, we ferment with a 2 percent salt solution. I would probably kick it. up to one and then the sumac you know I would probably go for some sumac too and you can this is a base recipe you can play with or like I said I keep my little project notebook and then you make adjustments you make changes and that's how you learn so let's learn together the principle worked well we got the carbonation we got a nice sweetness with nothing nice floral I would probably dilute it a bit more and say I mean it's a super red if you were to dilute it and find a sweet spot where you can do a nice drink where you can just know how to slurp it like it's kombucha per se this from now on isn't that i wouldn't want to drink a whole glass of this is something you'd take a bite of it's a bit of tonic it's a bit of health elixir good for cleansing the kidneys i believe in the liver we don't know we could use a bit of that but you know this would be good too you can add this add so much to your normal be ba you know you have some lemon water add some of this to add some color add some probiotic benefits add some flavor or just lose it you know i think it would be fun to cook with - i think it can using it in a base for certain sauces, but yeah, I'm looking forward to doing this again, as for now we're going to smash that carbonated kvass like a hit. whisking soda into it not bad right yeah Wow ooh I like it yeah Wow okay sa five tests on the pudding passed oh Claire gone Dan has a question for I don't know what it is it just has a name you know me more primitive pronunciation dammit girl takes a horror movie snowball today in she's
alivei notice on some shows it's introduced a lot like hey im
bradleone i never do that are you ready no wait you never did this before just the ones that could go wrong
If you have any copyright issue, please Contact