Re: ball canning fermented veggie juice

[Guest guest]

Hi Suze,

It is really easy. Juice your veggies - I usually make at least 3/4 gallon at a

time so the measurements are for that.

1> You will need a 1 gallon jar with a lid.

2> Juice your veggies and throw away the pulp (or whatever you do with it. It

makes great compose, or sometimes I dehydrate it, then grind it into a powder

and add it to meat loaf for fiber and flavor). You will have almost 3/4 gallon

juice.

3> Add the juice of 2 medium lemons.

4> Add 1 cup kefir whey.

5> Add spices. I like Celtic Sea Salt and either marjoram or sage. Sometimes I

add hot chili's, makes a great drink.

6> Let sit out for 12 - 24 hours (12 hours in hot weather and 24 in cooler

weather). You want to start the fermenting process but don't want it to go too

far or later it will be very strong.

7> Put in refrigerator and let sit another 2 days. Now it is ready.

I have had bottles of this juice in my refrigerator for up to 6 months and it

was still good. I believe this is because I don't over ferment to begin with.

If it does get a bit too sour, just add water and/or a drop of honey.

**Make SURE you don't fill your bottle more than 3/4 full because the gasses can

cause it to explode. I read about how the coke and beer companies fill their

bottles full in such a way as to avoid explosions...I tried it and it was a very

impressive explosion. Believe me you don't want this happening in your

refrigerator!

This juice is so good. I love V8 juice but can't have tomatoes, so I invented

this drink. If you like Virgin s (non-alcoholic Bloody s), make with

the hot chili's and serve with a little Celtic Sea Salt on the rim with a stalk

of celery.

Enjoy!

Kat

http://www.katking.com

---Original---

Kat, i'd like to kefir-whey ferment some veggie juice. do you

ferment just the juice, or do you add the pulp back in and ferment it all

together? do you add anything additional for the bacteria/yeasts to consume?

what ratio of kefir-whey to juice do you use? do you have a preference for

which veggies you like to use in the juice ferment?

thanks!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Hi,

What vegetable do you actually use if you aren't using

tomatoes? What does it taste like without tomatoes?

I am trying to keep it low glycemic, so I don't want

to use to many carrots, but I think it would be too

bland without carrots? What do you do?

--- Katanne1890 <katanne1890@...> wrote:

> Hi Suze,

>

> It is really easy. Juice your veggies - I usually

> make at least 3/4 gallon at a time so the

> measurements are for that.

>

> 1> You will need a 1 gallon jar with a lid.

>

> 2> Juice your veggies and throw away the pulp (or

> whatever you do with it. It makes great compose, or

> sometimes I dehydrate it, then grind it into a

> powder and add it to meat loaf for fiber and

> flavor). You will have almost 3/4 gallon juice.

>

> 3> Add the juice of 2 medium lemons.

>

> 4> Add 1 cup kefir whey.

>

> 5> Add spices. I like Celtic Sea Salt and either

> marjoram or sage. Sometimes I add hot chili's,

> makes a great drink.

>

> 6> Let sit out for 12 - 24 hours (12 hours in hot

> weather and 24 in cooler weather). You want to

> start the fermenting process but don't want it to go

> too far or later it will be very strong.

>

> 7> Put in refrigerator and let sit another 2 days.

> Now it is ready.

>

> I have had bottles of this juice in my refrigerator

> for up to 6 months and it was still good. I believe

> this is because I don't over ferment to begin with.

> If it does get a bit too sour, just add water and/or

> a drop of honey.

>

> **Make SURE you don't fill your bottle more than 3/4

> full because the gasses can cause it to explode. I

> read about how the coke and beer companies fill

> their bottles full in such a way as to avoid

> explosions...I tried it and it was a very impressive

> explosion. Believe me you don't want this happening

> in your refrigerator!

>

> This juice is so good. I love V8 juice but can't

> have tomatoes, so I invented this drink. If you

> like Virgin s (non-alcoholic Bloody s), make

> with the hot chili's and serve with a little Celtic

> Sea Salt on the rim with a stalk of celery.

>

> Enjoy!

>

> Kat

>

> http://www.katking.com

>

>

>

>

>

>

> ---Original---

> Kat, i'd like to kefir-whey ferment some veggie

> juice. do you

> ferment just the juice, or do you add the pulp back

> in and ferment it all

> together? do you add anything additional for the

> bacteria/yeasts to consume?

> what ratio of kefir-whey to juice do you use? do you

> have a preference for

> which veggies you like to use in the juice ferment?

>

> thanks!

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

__________________________________________________

[Guest guest]

Hi Suze,

I use approximately celery (3 bunches) carrots (about 5 pounds) and beets (1

bunch) including the tops.

These are high carb (except celery), but you need to change your thinking when

you ferment. The fermentation EATS the carbs/sugar. You have a very low carb

drink when you are done.

You get all the vitamins and minerals (in fact they are increased), but the

carbs are reduced down. The more sour the less carbs.

I don't have the exact number for the veggies, but here is an example: 1 cup of

milk is 8 or 9 g (I can't remember exactly, but up there). Kefir (fermented

milk), comes in at 4 g carbs in one cup, and that is the sweet kefir. It goes

lower if you allow it to get really sour, which I do for some recipes.

**by the way, I don't know of any reason you could not use tomatoes, it is just

that they trigger pain for me. Anyone who is in chronic pain, I highly

recommend a book called " Foods That Fight Pain. " Yeah, I know, one more

restriction, but it is better than hurting all the time!

Take care!

Kat

http://www.katking.com

----- Original Message -----

From: Coyle

Sent: Monday, August 12, 2002 9:22 AM

Subject: Re: ball canning fermented veggie juice

Hi,

What vegetable do you actually use if you aren't using

tomatoes? What does it taste like without tomatoes?

I am trying to keep it low glycemic, so I don't want

to use to many carrots, but I think it would be too

bland without carrots? What do you do?

--- Katanne1890 <katanne1890@...> wrote:

> Hi Suze,

>

> It is really easy. Juice your veggies - I usually

> make at least 3/4 gallon at a time so the

> measurements are for that.

>

> 1> You will need a 1 gallon jar with a lid.

>

> 2> Juice your veggies and throw away the pulp (or

> whatever you do with it. It makes great compose, or

> sometimes I dehydrate it, then grind it into a

> powder and add it to meat loaf for fiber and

> flavor). You will have almost 3/4 gallon juice.

>

> 3> Add the juice of 2 medium lemons.

>

> 4> Add 1 cup kefir whey.

>

> 5> Add spices. I like Celtic Sea Salt and either

> marjoram or sage. Sometimes I add hot chili's,

> makes a great drink.

>

> 6> Let sit out for 12 - 24 hours (12 hours in hot

> weather and 24 in cooler weather). You want to

> start the fermenting process but don't want it to go

> too far or later it will be very strong.

>

> 7> Put in refrigerator and let sit another 2 days.

> Now it is ready.

>

> I have had bottles of this juice in my refrigerator

> for up to 6 months and it was still good. I believe

> this is because I don't over ferment to begin with.

> If it does get a bit too sour, just add water and/or

> a drop of honey.

>

> **Make SURE you don't fill your bottle more than 3/4

> full because the gasses can cause it to explode. I

> read about how the coke and beer companies fill

> their bottles full in such a way as to avoid

> explosions...I tried it and it was a very impressive

> explosion. Believe me you don't want this happening

> in your refrigerator!

>

> This juice is so good. I love V8 juice but can't

> have tomatoes, so I invented this drink. If you

> like Virgin s (non-alcoholic Bloody s), make

> with the hot chili's and serve with a little Celtic

> Sea Salt on the rim with a stalk of celery.

>

> Enjoy!

>

> Kat

>

> http://www.katking.com

>

>

>

>

>

>

> ---Original---

> Kat, i'd like to kefir-whey ferment some veggie

> juice. do you

> ferment just the juice, or do you add the pulp back

> in and ferment it all

> together? do you add anything additional for the

> bacteria/yeasts to consume?

> what ratio of kefir-whey to juice do you use? do you

> have a preference for

> which veggies you like to use in the juice ferment?

>

> thanks!

>

> Suze Fisher

> Web Design & Development

> http://members.bellatlantic.net/~vze3shjg/

> mailto:s.fisher22@...

[Guest guest]

Hi Suze,

It is really easy. Juice your veggies - I usually make at least 3/4 gallon

at a time so the measurements are for that...

--->Kat, thanks so much for sharing your recipe i started a file of your

recipes a few weeks ago (including your fermented pet food recipe that you

posted to kefir_making) and i'll add this one to it! btw, i'm feeding

fermented food to my dogs now, based largely on your experience (and dom's

as well). thanks again!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Hi Suze,

Glad your dog likes it. You should see his/her coat getting shiny, and the eyes

will get so bright and alert. When they are not doped up on all that corn and

other grains they really perk up in the intellegence department.

I just love critters. I just started volunteering my time at the Seal Beach

Animal shelter and my " job " is the hug the animals! It is wonderful!

Kat

http://www.katking.com

----- Original Message -----

From: Suze Fisher

Sent: Monday, August 12, 2002 7:13 PM

Subject: RE: ball canning fermented veggie juice

Hi Suze,

It is really easy. Juice your veggies - I usually make at least 3/4 gallon

at a time so the measurements are for that...

--->Kat, thanks so much for sharing your recipe i started a file of your

recipes a few weeks ago (including your fermented pet food recipe that you

posted to kefir_making) and i'll add this one to it! btw, i'm feeding

fermented food to my dogs now, based largely on your experience (and dom's

as well). thanks again!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

>>>>Glad your dog likes it. You should see his/her coat getting shiny, and

the eyes will get so bright and alert. When they are not doped up on all

that corn and other grains they really perk up in the intellegence

department.

----------->oh...haha! they've been on a raw homemade diet for a few years

already. but it's always been *fresh* and my minpin has digestive issues, so

i wanted to try *fermented.* i've been meaning to try out fermented food on

her for months but wasn't sure how to go about it until i read your and

dom's post on how you fix yours.

and i agree with you that they have perked up quite a bit since they went

off commercial foods. both are turning 12 this week and i get a lot of

comments on how great they look.

>>>>>I just love critters. I just started volunteering my time at the Seal

Beach Animal shelter and my " job " is the hug the animals! It is wonderful!

--------->the day someone *pays* to hug dogs, is the day i quit my job! lol

sounds great kat

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...