Juniper Farm's Beet Kvass
Large ceramic fermentation crocks toil and bubble as beneficial bacteria work to convert the sugars in beets, cabbage and other vegetables into lactic acid, creating a host of gut-friendly priobiotics with layers of flavour and tang. In the commercial kitchen at Juniper Farm, Eva Vanderberg, works year-round producing the farm's line-up of sauerkrauts (traditional, carraway, fennel, beet and kimchi) and other fermented vegetables, using produce grown just outside its doors. After making a small-batch of fermented beets, Vanderberg realized how flavourful the leftover brine was and soon a kvass was added to the mix. Originating in eastern Europe, kvass is a fermented beverage — traditionally an infusion of beets, water and salt. Although Juniper's version of kvass or the farmer's tonic, as they refer to it, will vary with the harvest, this energizing and nutritious beverage has an earthy, salty taste with a hint of sweetness and a zip of ginger. Enjoy it as a standalone drink or use like a vinegar in dressings and soups.
juniperfarm.ca | 819.458.1630
Find it at: Juniper Farm Store, Herb & Spice (on Wellington St. and Bank St.), Market Organics