The video features a host, Brad Leone, making a fermented beverage called beet kvass. He begins by chopping up 2.5 pounds of beets and dividing them into two jars. He adds chili peppers, dried sumac, and salt to the jars, then covers them with lukewarm water and adds an airlock. After allowing the mixture to ferment, he strains it and adds a simple syrup to create a carbonated beverage. The host notes that the resulting drink is quite earthy and vegetal, but also a bit salty and sweet. He suggests that the recipe can be adjusted and experimented with to create different flavor profiles. The video ends with the host tasting the finished product and declaring it a success, despite some imperfections.
Here are the key facts extracted from the text:
1. The host is making a fermented beverage called beet kvass.
2. Beet kvass is typically made with just beets, but the host is adding sumac and chili peppers to create a unique flavor.
3. The host uses a one-gallon fermentation jar to make the kvass.
4. The host adds two and a half pounds of beets to the jar, which is then divided into two jars.
5. The beets are cut into small pieces, but not shredded or grated.
6. The host adds two tablespoons of salt to the jar.
7. The host uses a starter culture, in this case, sour crab juice, to help the fermentation process.
8. The kvass is left to ferment for several days.
9. After fermentation, the host strains the kvass and adds simple syrup to create a secondary fermentation.
10. The kvass is left to carbonate for one week.
11. The host tastes the kvass and finds it to be vegetal, salty, and carbonated.
12. The host suggests that the recipe can be adjusted and experimented with to create different flavors.
13. The host notes that the kvass is good for cleaning the kidneys and liver.