The majority of what I do in the kitchen is a necessity. I need whey to ferment. I need beet kvass to support Andrew’s liver. I need fermented veggies to increase the good bacteria in my family’s guts. I need kombucha to detox Andrew’s liver, and so on and so on and so on. But sometimes I want to do things just because it sounds fun. Purple eggs, anyone?
I kept seeing these floating around Instagram and was dying to give them a try. After we made our first batch of beet kvass, I reserved some just for this. I used the recipe from RealFoodForager.com and it turned out great! I feel like a lazy blogger that needs to come up with my own recipes, but lets be real. Moms have a lot going on in their lives and we have to pick our priorities. If someone else has a perfectly good recipe out there, I don’t feel the need to recreate something new. I’m sure I’ll experiment with other ingredients in the future, but for now, I just want to pass along this yummy recipe and share how I kept my kids involved in the process
- First, you need to make the Beet Kvass recipe HERE! This takes 3 days, so plan accordingly.
- Then, you can find the Real Food Forager’s recipe for the Purple Pickled Eggs here! This takes an additional 3-4 days, so plan accordingly.
At 3 years old, Emery helped:
- helped make the Kvass
- gently fill the pot with eggs to boil
- peeled the eggs
- filled the fido jar with all spice berries, eggs, and kvass [I did the onions]
- poured in the Kvass
- Clamped the jar shut
Aren’t these gorgeous?? They were mild in flavor but I thought they were delicious! I’ll definitely be making them again. Because the eggs only last a week, I only keep the left over Beet Kvass for that long as well. Next time I plan to pickle a second batch of eggs in the leftover Kvass and then drink it quickly or pitch it.
Need another idea for beet kvass, besides drinking it straight? Try this Smoothie recipe!