Guest guest Posted September 27, 2004 Report Share Posted September 27, 2004 i didn't really notice the connection before, but betaine digestive aid is made from beets right? i think i saw a discussion about this in the messages. so it makes really good sense that beet kvass would be a good digestive aid. i have read in other sources that once beets are lacto- fermented, the sugar is nothing to be concerned about, it is practically all pre-digested by the time its done fermenting (same as the process in raw unfiltered apple cider vinegar). anyone know if there's a way to make it without the whey? thanks ~ suz > Here is the recipe. I will say beet kvass does not taste sweet, but > don't know how much sugar is left in it after fermentation. Sally > recommended it to me back in the days when I had trouble with candida > and other digestive troubles, so I assumed it was okay sugar wise. > If you don't care for the taste of beet kvass add a little to soups > or salad dressing. > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2004 Report Share Posted September 30, 2004 Hi Suz, It is possible to make beet kvass without the whey. Simply add one extra T of Celtic sea salt in place of the whey. It is going to be very salty, but if you use it in salad dressing or soup it could replace any salt you might ordinarily add to those recipes. Some people would actually enjoy the extra saltiness anyway. It is all a matter of personal taste. Enjoy, Sheila > i didn't really notice the connection before, but betaine digestive > aid is made from beets right? i think i saw a discussion about this > in the messages. > > so it makes really good sense that beet kvass would be a good > digestive aid. i have read in other sources that once beets are lacto- > fermented, the sugar is nothing to be concerned about, it is > practically all pre-digested by the time its done fermenting (same as > the process in raw unfiltered apple cider vinegar). > > anyone know if there's a way to make it without the whey? > > thanks ~ suz > > > Here is the recipe. I will say beet kvass does not taste sweet, but > > don't know how much sugar is left in it after fermentation. Sally > > recommended it to me back in the days when I had trouble with > candida > > and other digestive troubles, so I assumed it was okay sugar wise. > > If you don't care for the taste of beet kvass add a little to soups > > or salad dressing. > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2004 Report Share Posted October 2, 2004 cool! i'm going out shopping for a few items anyway, as i'm almost out of sea salt, i'll pick up some beets as well & give it a whirl... i'm a salt fanatic anyway, so maybe that's the perfect recipe for me! thanks shiela ~ suz > Hi Suz, > It is possible to make beet kvass without the whey. Simply add one > extra T of Celtic sea salt in place of the whey. It is going to be > very salty, but if you use it in salad dressing or soup it could > replace any salt you might ordinarily add to those recipes. Some > people would actually enjoy the extra saltiness anyway. It is all a > matter of personal taste. > Enjoy, > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2004 Report Share Posted October 2, 2004 do you ever eat the beets? or do you just drink the liquid? i eat the cabbage out of the rejuvelac drink, i just press all the liquid out through a mesh strainer, then put the cabbage in a separate glass jar in the fridge, it keeps very well. thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2004 Report Share Posted October 3, 2004 No Suz, I don't eat the beets. Sally suggests disposing of the beet pieces after the second lacto-fermenting. It is nice to get the second bottle of kvass. You will be getting the vitamins and minerals you need from both batches even though the second one is weaker is beet flavor. Enjoy! Sheila > > do you ever eat the beets? or do you just drink the liquid? > i eat the cabbage out of the rejuvelac drink, i just press all the > liquid out through a mesh strainer, then put the cabbage in a > separate glass jar in the fridge, it keeps very well. > > thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2004 Report Share Posted October 19, 2004 Hi , It is great to know that a chapter of the Weston Price Foundation is right here in my home town! I would love to have the information you kindly offered to send me. My email address is terryadler@.... This may be an off topic question, but what are the functions and activities of the chapter? In response to a recent post about failure to obtain a tasty beet kvass, I wonder about the quality of the beets, were they organic and fresh, and also about the type of whey used. I imagine those two ingredients would determine the result. If one makes whey from commercial, pasteurized, homogenized yoghurt, I suspect the whey is not going to have too much, if any, active culture in it, because these are lacking in most commercial yoghurt, due to processing methods. Please correct me if I am mistaken. Where do people on this list get their whey from? Thanks! Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2004 Report Share Posted October 23, 2004 Thanks to , and others who posted in reponse to my question as to where you got your whey. I am learning so much of value from this group! Appreciatively, Terry A. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 Hi Sonja, Beet kvass is a lacto-fermented drink that is excellent, of course. That would be nice to have it in our recipes - please send it to me and and I will add it. Thanks, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 Hi Sonya. I've made it before and enjoyed it. I was thinking tha beets are a NO NO in the first stage of this diet. But maybe lacto fermented takes out some of the sugar. It's really easy to make as well. Hugs, Carol B (guess I'll go find some beets. Great to drink a little with meals) __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 Jay wrote: > All this talk about beet kvass sound very interesting to me, and >I thought someone was going to post a recipe for it. I haven't been > able to find one if it was posted. I would love to try it if someone > could post a recipe or tell me where to find one. Hi Jay, I'm reluctant to recommend beet kvass for candida. That's why I haven't posted the recipe. I've kinda gone along with others when they've felt it may be good and wanted to try it. IMO if you didn't do well on homemade kefir you probably won't do well on beet kvass. If you want to find a recipe try www.westonaprice.org or an internet search. I have Sally Fallon's " Nourishing Traditions " cookbook which has the recipe for Beet Kvass. Sauerkraut is an excellent lacto-femented product, as well as cabbage rejuvelac. Overall I've seen candida sufferers respond well to them as opposed to other lacto-fermented drinks/foods. There may be other vegetables that could be lacto-fermented that candida sufferers would do well on, but I haven't explored them. If you try making kefir again I suggest you try a higher fat product, even it if is pasteurized, i.e. half and half cream rather than whole milk. The higher the fat content the lower the lactose (sugar). Do remember that if you don't have a good source of calcium like kefir or yogurt it is wise to take calcium supplements as described in my main article under Supplements. The best to you, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 Hi Jay. I've been very busy and stressed out but will post it when I have the chance. The recipe is from Sally Fallon's " Nourishing Traditions. " I recommend that you pick up a copy. Cheers. -Sonya [ ] Beet Kvass Hi, All this talk about beet kvass sound very interesting to me, and I thought someone was going to post a recipe for it. I haven't been able to find one if it was posted. I would love to try it if someone could post a recipe or tell me where to find one. I hope I do well with it. I had great hope for the Kefir and have been making the real stuff with Kefir grains and I love it, but it doesn't seem to aggree with me. Somewhere I read that it should be made with raw milk and I haven't tried that because I don't have a source for raw milk yet. I've been making it with organic whole milk and it makes beautiful Kefir, but the candida seem to love it as much as I do. I have my doubts about the Beet Kvass because of all the sugar in the beets, but I would still would like to give it a try. I have been making sauerkraut with Kefir whey and it is wonderful and it seem to work for me. So if anyone could tell me how to make the Beet Kvass I would greatly appreciate it. Thanx, Jay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2005 Report Share Posted February 12, 2005 wrote: > Hello! ==>Hello to you too . > > I'm on my third batch of beet kvass (started right before all this discussion!). The second batch turned out great. I left it out at room temperature for three days instead of two, and it seemed more " powerful, " that is, a little more sour, thicker, and slightly (but hardly) effervescent. As a culinary item, it's great! What I'd like to know is, what physical reactions should I be looking for in order to monitor what it is doing for my health? ==>That's very well done on making beet kvass. There won't be any specific physical reactions, but over time your digestion will improve providing you are also doing the diet, antifungals, probiotics, etc. It's the " whole " program that affects healing, not just one thing. The best to you, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2005 Report Share Posted March 10, 2005 Hello, I've talked to several Weston A. Price members about how salty many of Sally Fallon's recipes are. It seems that it is only a personal preference of hers and that there is no requirement for the recipes to be that salty. I made the beet kvass and didn't think it was too bad. I don't care for the sweetness of beets and the salt seems to counteract that. You can take many of Sally Fallon's recipes and half the amount of salt called for. I don't find it necessary so much for the beet kvass as for the ginger ale recipe. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2005 Report Share Posted March 10, 2005 I normally don't put any salt anywhere. Not familiar with this particular recipe, though. mogarry wrote: > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2005 Report Share Posted March 10, 2005 In correspondence with Sally, there is no real reason, other than to assure there will be a full array of Minerals from the sea salt. Take it out if you don't like it in your ferments. Using no cultures whatsoever, you need it. The Chinese always add salt to sweet things for balance. --Terry ----- Original Message ----- From: maggsMD@... Hello, I've talked to several Weston A. Price members about how salty many of Sally Fallon's recipes are. It seems that it is only a personal preference of hers and that there is no requirement for the recipes to be that salty. I made the beet kvass and didn't think it was too bad. I don't care for the sweetness of beets and the salt seems to counteract that. You can take many of Sally Fallon's recipes and half the amount of salt called for. I don't find it necessary so much for the beet kvass as for the ginger ale recipe. ~~Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 Dear , Beet kvass aids digestion, like most lacto-fermented foods/drinks, but most candida sufferers do not tolerate it very well because beets are high in sugar. Maybe you'll be able to have it later on without any problems. Sauerkraut is an excellent alternative - buy one that is unpasteurized, or make your own, and eat 1 -2 tablespoons with each meal. The best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 I don't know about the color thing. However, it is normal for beet kvass to have white stuff floating on the top. It's also normal for it to not be acidic. It should just have a strong beety flavor. Vicki Harpazo Hope <harpazo_hope@...> wrote: --------------------------------- Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Try Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 I have doen beet kvass for a while and this has not happened...were they organic beets? my naturopath said beets and other veggies don't ferment well at all if not organic (microb balance off) also I ferment in a cupboard nto refridgerated....don't know ifthis matters or not. M Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 In a message dated 12/7/2005 9:07:28 AM Eastern Standard Time, vicmayes@... writes: Please clarify what you mean by " this has not happened " . Are you referring to the moldy appearance, the color separation or the lack of acidity?? I only use organic beets and leave the kvass on the counter to ferment. thanks, Vicki amethlove@... wrote: I have doen beet kvass for a while and this has not happened...were they organic beets? Sorry...I meant that I did not get the color separation. I have had a tiny bit of black colored mold on occasion, also discolored beet kvass and thrown those batches for they taste quite different from the normal batches. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Please clarify what you mean by " this has not happened " . Are you referring to the moldy appearance, the color separation or the lack of acidity?? I only use organic beets and leave the kvass on the counter to ferment. thanks, Vicki amethlove@... wrote: I have doen beet kvass for a while and this has not happened...were they organic beets? --------------------------------- Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Try Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 It's good to know it's about the acidity. They were not organic beets. I hope to buy organic most of the time. I'll see if that makes a difference. Jasmin __________________________________________ DSL – Something to write home about. Just $16.99/mo. or less. dsl. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 We've made a few batches of beet kvass. I've never had anything that looked like mould on it (althought I did have some mould once on some fermented beets). One time we did get a color separation similar to what you mentioned, clear at the top. We were using golden beets and attributed it so the variety. That batch of kvass tasted rather odd to us, not acidic at all, and we ended up throwing it out and going back to red beets. -------------- Original message -------------- From: Vicki Mayes <vicmayes@...> Please clarify what you mean by " this has not happened " . Are you referring to the moldy appearance, the color separation or the lack of acidity?? I only use organic beets and leave the kvass on the counter to ferment. thanks, Vicki amethlove@... wrote: I have doen beet kvass for a while and this has not happened...were they organic beets? --------------------------------- Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Try Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Thanks! Sorry...I meant that I did not get the color separation. I have had a tiny bit of black colored mold on occasion, also discolored beet kvass and thrown those batches for they taste quite different from the normal batches. --------------------------------- Personals Skip the bars and set-ups and start using Personals for free Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 -->We recently tried making beet kvass, but I used less salt than the recipe calls for because I don't think I'd like a salty drink. It did turn out good, but does taste like beets. We try to drink some each day. CT >>>>>I'm also going to try beet kvass. Mmm. Love beets. And they're so good for you!Dirk<<<<<<<<<<< Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 So you drink the liquid? What do you do with the beets themselves? Do you use kefir whey? On 4/19/06, CHRISTINE TAYLOR <trays.family@...> wrote: > > > -->We recently tried making beet kvass, but I used less salt than the > recipe calls for because I don't think I'd like a salty drink. It did turn > out good, but does taste like beets. We try to drink some each day. CT > >>>>>I'm also going to try beet kvass. Mmm. Love beets. And they're so > good for > you!Dirk<<<<<<<<<<< > > > Quote Link to comment Share on other sites More sharing options...
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