Amanda Feifer's "Bull's Eye Beet Kvass" recipe from her book, Ferment Your Vegetables, has been nominated for a 2016 EDDY Award. Award winners will be announced June 15.
The EDDYs celebrates editorial excellence among nearly 90 publishers of Edible Communities covering the local food landscape across the U.S. and Canada. A panel of 50+ esteemed judges selected the finalists, visitors to EdibleFeast.com vote for Readers’ Choice winners from among their nominees.
Feifer writes about food fermentation of all kinds on her blog, Phickle.com. When she's not concocting crazy vats of bubbly things in the kitchen or ranting against the use of anti-bacterial soaps, she's doing what she loves most: teaching people to make their own fermented foods, from kimchi and kefir to kombucha and koji. In addition to being nominated, she was selected to be a judge for the 2016 Edible Communities EDDY Awards.
Here's the nominated recipe.
BULL’S-EYE BEET KVASSYield: 9 cupsIngredients4 large Chioggia beets (4 pounds)2 organic, preferably unwaxed, lemons, quartered8 inches ginger, unpeeled, chopped1 tablespoon coriander seeds4 bay leaves2 allspice berries4 juniper berriesUp to 1½ tablespoons kosher salt, to taste (optional)9 cups filtered water
You can see more information about Feifer and the award at EdibleFeast.com.