Ok, here we are. All ready for tomorrow. The results are this:

8 cups of beets

6 cups of carrots

1 cup of vanilla whey

4 teaspoons of vanilla

1 cup ginger

2 tablespoons of cinnamon

2 teaspoons of sea salt

water

I actually really like it! It's still a little salty to me but I really like it. 

 

Well, I would like to say that I tried this about three days after I made it. That would be about four days ago. It was surprisingly good.... apart from one thing... the sea salt. It was sooooo salty. I could tell that if there was less salt, it would have actually been amazing.

 

This of course had me curious as to why I needed to much salt. According to Ted (Seymourhttp://fermentationrecipes.com/using-measuring-salt-fermentations/1014), who is a writer, blogger, fermenter, says that salt is used to control the microbes. Of course, in Chapter 8 that we are reading, it mentions how you can control microbes with the salt and only particular microbes grow with salt and it also is an extra layer of protection or sterility. Apparently you can use different amounts of salt though. Ted mentions if you are "dry salting" (which is what I did), then you should use 1tbp per 1.5 pounds of vegetables.

 

This brings me to my next phase. I am going to try this again with the one I felt like was the most enjoyable (when you imagined it without the salt bath in your mouth) and add half as much salt. It only took three days I have some time. So here is what I am going to do: (Measurements will be posted later)

• Beets
• Carrots
• ginger
• vanilla
• cinnamon
• Sea salt
• Water
• Vanilla Whey

 

Here are some pictures of the first experiment.

 

 

 

 

Now the waiting game begins

And here we are! Many different things. I will select whichever one is best and then perfect it! Well... attempt anyway. Two days to wait. 

Lot's of ideas.

Progress! Lots of ideas. I did some math and decided to divide things up and try different ingredients. 

First attempt... Wish me luck

All ingredients are on my counter. Ready to get started with the first attempt. Wish me luck.... I shall need it. A glass of wine may be in the works for this first attempt. I shall keep you updated.

The Stephanator Kvass

After much searching and hunting for something I would possibly enjoy that would be family friendly, I came across this.... Orange-Ginger Carrot Kvass. I may add more things, take some things away, try different spices.. we will see.

Ingredients:

• 6 carrots, sliced into approximately ⅛-inch coins
• 2 tablespoons roughly chopped ginger
• 6 large strips of organic orange peel (peeled with a vegetable peeler)
• 4 teaspoons sea salt
• 1 Beet (maybe)
• 2 teaspoons or cinnamon or vanilla extract (maybe)  
• Water as needed

Instructions:

1. Put carrots, ginger, and orange peel into a half-gallon jar. Add salt and whey and fill the remainder of the jar with water, leaving a 1-inch headspace. Cover tightly with a lid, and shake well to dissolve the salt in the whey and water.
2. Remove canning lid and cover with a clean towel or coffee filter. Secure with a rubber band or canning ring. Place in a warm spot to ferment for 2 to 4 days, depending on temperature. The longer it ferments, the more sour it will get. Begin to taste after the first two days and allow to ferment to your liking.
3. Strain the liquid from the carrots, leaving about 1 cup of liquid in the jar for another round of kvass. To make a second, weaker batch of kvass simply add water and repeat fermentation instructions as above.
4. If you prefer a more carbonated beverage, a second fermentation can be performed. Ferment the kvass for only 2 to 3 days, then strain off the liquid, leaving 1 cup behind for a second batch. Place the kvass in airtight bottles with a pinch of sugar or honey for a little bit of sweetness and added carbonation.
5. Allow this to ferment for 1 to 3 days, or until carbonated to your liking, depending on the temperature.