Off Grid Fermenting: Crafting Beet Kvass & Sourdough Bun Baking | Alaska Homestead Kitchen Ep.4

Video Description

This week we crafted up a batch of probiotic rich Beet Kvass, a traditional way of preserving the harvest and increasing health benefits! We love making lacto-fermented foods, and beet kvass is one of the ways we like to use the beets from the garden. You can drink the brine (kvass) for a nutrient rich, gut supporting & cleansing tonic, or just eat the beets! We tried our new batch of beets paired with sausages and delicious sourdough hot dog buns, cooked over the fire! Thank you for following along on our homestead on the last frontier! -Dennis, Amy & Lena filmed at our cabin on the fringes of the wilderness HOMESTEAD RECIPES BEET KVASS 4-5 beets, chopped and washed (1/2' pieces) 1 tbsp salt/quart hunk ginger, garlic optional 1. Wash and chop beets, fill a quart mason. Sprinkle with salt, top with water. Cap tightly. 2. Check in 2-3 days, if pickled to taste transfer to cold storage. Drink the brine, or eat the beets- ideally both! Start with a little brine (say 1/4C) if drinking. Add kvass to soups, salads, dressings. GINGER BUG 1 tbsp ginger root, grated but not peeled 1 tbsp sugar 2-3 tbsp water 1. Place all ingredients in a quart mason, stir well to dissolve. Repeat every day, shaking occasionally. Ready when bubbly and active, 5-7 days. SOURDOUGH HOTDOG BUNS 1/2-1 C active starter 2 C water 1 T salt 4 C flour 1 egg (+1 for an egg wash) 1/4 C honey 1/4 C melted butter 1. Combine starter, water, salt, honey, butter, and egg. Mix very well. Add flour and stir until a shaggy dough forms. Cover and rest 1.5 hrs. 2. Do 2-4 stretch and folds, over 4-8 hrs. Divide dough into 8. 3. Flatten into a rectangle with rolling pin, roll up to form bun. Let rise 1 hr. Brush with egg wash (1 yolk + 2 tbsp water) and bake at 350 for 20 min or until golden.