Okay, I am really trying to add one Nourishing Traditions meal/recipe to our weekly plans. I’ve focused on drinks the past two weeks with Kombucha and Beet Kvass, and I have to tell you tasting good and being good for you don’t always go hand-in-hand. The Kombucha is, as always, good and easy to adjust to. The Beet Kvass on the other hand is going to take some doing to choke down the 2 quarts sitting in my fridge. Whoa, it does not taste very good, but I’m going to try to drink the 2 quarts I have, but not so sure I will whip up a batch of this again. Does anyone have any ideas to make it more palatable?
Also those of you without a cellar, when a NT recipe calls for it to be “moved to cold storage” do you put it in your refrigerator? I would run out of room if I did this, so I’m not sure how to preserve my bounty with fermentation without either a cold cellar or putting it in the refrigerator. My fermented cucumber/pickles were terrible and actually (I think) spoiled within a few days in cold storage. Bummer!
I hope to start soaking my flour, nuts, etc. in the next few weeks and adjust some of the recipes I already have accordingly. I will let you know how it goes.
I finally got my camera working properly again, so hopefully my entries will be a little more interesting in the future.
Hope everyone has a wonderful day!