Comments on: Beet Kvass

By: The Nourisher

The Nourisher — Tue, 14 Oct 2008 03:07:19 +0000

Mindy, go for it, the sugar is all eaten up by the bacteria and the lacto-fermentation makes good gut flora you want when you’re killing off the baddies. Plus it will help your blood cleanse while in the die off phase.

By: Mindy

Mindy — Sun, 12 Oct 2008 23:37:40 +0000

I’m on a candida cleanse diet but love my beet kvass as a daily supplement. Do you know if I should avoid drinking beet kvass during my cleansing period (which is quite long)? I’m avoiding all sugar, fruit, fermented items such as cheese, and items that contain yeast. I understand beets have a high level of sugar and that this is a fermented drink, but I’m hoping it will not contribute to my candida overgrowth, since it is a blood alkalizer. thanks.

By: Jad

Jad — Thu, 28 Aug 2008 23:52:43 +0000

Sandor Katz I believe has tips for salt free kraut on his Q and A section on his website

By: M.J.

M.J. — Thu, 28 Aug 2008 23:18:21 +0000

Beetroot is not a brassica like cabbage. It is a member of the chenopodiacea family to which silverbeet and spinach also belong.

By: shane

shane — Thu, 28 Aug 2008 12:13:28 +0000

i make fermented cabbage juice simply by putting about half a cabbage or more into my vitamix (or blender) with water, mix it untill it is liquid like and then put it into a gallon glass jug, there should be about a gallons worth of liquid total, water/cabbage mix. you can either cap it up or put muslin over the top, and then you just let it sit for 2 to pref 3 days and then refrigerate. it will last a coulpe of weeks in the fridge. the result should be a dull pale yellowish liquid that smells like potent funky saurkraut, it won’t be fizzy most of the time, you can add salt to the begining process if you like, but it will inhibit the bacteria growth although keep longer. if you want to strain the cabbage pulp from the juice you can, but i just mix it up and drink it thick style to get all the goodness. thanks for all the help ladies, i appreciate it.

shane

By: Robyn

Robyn — Thu, 28 Aug 2008 07:56:24 +0000

Shane, I’m would think that you need the salt to stop it going off. It would be worth trying it without whey. Beetroot is a brasica (like cabbage) I believe, so they may have the same bacteria in them. The best way to find out is to give it a go. Your nose and taste buds will tell you if it’s off, I would think. Have you read Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz? Both books have heaps of information about fermentation and great recipes.

By: The Nourisher

The Nourisher — Thu, 28 Aug 2008 04:38:02 +0000

Shane, try adding your last batch of Kvass to innoculate the new batch.

By: Cathy Mifsud

Cathy Mifsud — Thu, 28 Aug 2008 03:04:23 +0000

Shane I wouldn’t know myself. I know you can make it without whey. You can just add your celtic salt or any good whole sea salt.
Not only will salt protect it from going bad but it adds important minerals. Any reason you want to make it without salt?
Fermenting is about experimenting, give it a go and let us know. Its easy to know if its good or not just follow your nose.

By: kate

kate — Thu, 28 Aug 2008 01:19:29 +0000

How do you make the fermented cabbage juice shane?

By: shane

shane — Wed, 27 Aug 2008 12:07:23 +0000

could someone please answer question 67 or at least try to, thank you.