I few weeks ago I kicked off three new food projects. From left to right:
- Beet Kvass – Basically ferment some beets for a couple of days and then drink the juice. It tasted fine, but since I have nothing to compare it to, I don’t know how well my ferment went. The remaining beets were later roasted and then blended into a soup. I seemed to have lost my notes, so the next time I attempt this, I will start from scratch.
- Fermented Salsa – This was my first vegetable ferment that used whey. The ferment went three days and tasted great to me. I didn’t measure anything. Just added salsa like ingredients such as tomatoes, cilantro, hot peppers and salt. Then I took an immersion blender and topped it off with whey from the top of my yogurt.
- Red Clover Infusion – Did you know those red clover “weeds” can be infused to make a tasty beverage? Supposedly there are health benefits as well. Just add 1/2 to 1 ounce red clover into a quart jar, add warm water, let it sit overnight, strain off clovers, refrigerate and then drink.
Beet Kvass, Fermented Salsa, Red Clover Infusion