Golden Beet Kvass
and
Red Kraut with Juniper Berries
I got a little behind this week, so you’re getting two ferment ideas today on the road to my class, How to Make Fermented Vegetables. I posted a red beet kvass with ginger the other day, and here’s another kvass variation: gold beets with orange and dill. I can’t wait to try this! I think it will be a refreshing summer quaff and it wouldn’t hurt to add a splash of gin now, would it?
The other ferment in the picture may look suspiciously familiar, as I posted a red cabbage kraut with cumin and caraway just the other day. This one has juniper berries. Juniper berries are a pretty traditional addition to red cabbage kraut and may even have some medicinal uses, like aiding digestion. Today’s version still has caraway and apples, like the other, because I just love caraway and apples so much. I am so looking forward to fall now, and summer has just begun (Today! Happy Solstice!) because this sauerkraut just cries out “autumn” and for a plate of braised pork shoulder or a pork chop to go with it. And the nice thing is, it will last that long!
Contact me if you’d like to sign up for the class. You’ll get to taste all the ferments I’ve been preparing and learn to make them.
Here are the previous Ferments-of-the-Day:
Day 1 – Pickled Ginger Carrots
Day 2 -Pickled Sugar Snap Peas
Day 3 – Red Sauerkraut with Cumin, Caraway and Apple
Day 4: Latin American Sauerkraut
Day 8 and 9: Jackson Pollock Sauerkraut and Fermented Cabbage Juice
