Beet Kvass

[Guest guest]

Can kefir grains be used in lieu of whey for the dairy sensitive or insulin

resistant?

Vaughan, MSTOM

Licensed Acupuncturist, NCCAOM

Registered Herbalist (AHG)

253 Garfield Place

Brooklyn, NY 11215

(718) 622-6755

_http://www.byregion.net/profiles/ksvaughan2.html_

(http://www.byregion.net/profiles/ksvaughan2.html)

**************Looking for a car that's sporty, fun and fits in your budget?

Read reviews on AOL Autos.

(http://autos.aol.com/cars-BMW-128-2008/expert-review?ncid=aolaut00050000000017

)

[Guest guest]

On Thu, Jun 24, 2010 at 3:33 AM, havfaith56 <havfaith@...> wrote:

> Thank you for your reply. I am trying too much. I have beet kvass, I am

> drinking that. Not bad. How long does it keep? I know it should be gone

> before it goes bad. If not, how long?

>

> When making fermentations, do you boil the jar and equipment? Can I just

> use the dishwasher?

>

> Shari

>

When making homebrew beer, most brewmakers do a LOT of sterilization. That

is mainly to kill lactobacilli, which make a lower alcohol content. Since

our ferments in this group are usually lactobacilli, they are easy to grow

and you don't generally need to sterilize anything. I do wash my jars, and

if something went moldy in them I run them through the dishwasher.

BUT ... it's good to be careful about soap and bleach and anything that is

" antibiotic " . Those will mess up the ferments. Hot water is the best, and if

you are really worried about something, you can boil a jar or a weight.

Vinegar is an excellent antibiotic too. The microbes we talk about on this

group though, are really robust and tend to kill the bad stuff, so I don't

worry much about it. I do keep raw meat etc. away from my vegetable

processing area, because I don't like the idea of getting salmonella or

ecoli in it.

When ferments " go bad " they don't generally go " toxic " in the way old food

left in the fridge does. Usually they get boozy, or they get super-sour, or

sometimes they get mushy. Sometimes they get better, like old wine or aged

cheese. And like aged cheese, sometimes " good " or " bad " is in the nose of

the taster ... some of those aged cheeses are awfully stinky! But wine and

mustard both taste pretty awful when they are first made, and don't get

decent for a few months ... kraut can be like that too. Kvass I think is

usually drunk while it's pretty fresh, but my guess is that if it was left

out for a long time it would go vinegary? You can leave some out and see

what happens.

If you leave beer or wine out with air exposure (like, put cheesecloth on

top) then for sure it turns to " sour wine " and then vinegar. The vinegar

keeps pretty much forever. I store it in my cupboard with garlic cloves in

the bottom, and it is marvelous ...

>

>

[Guest guest]

For the sake of full disclosure I should mention that I'm the one who makes

them (I think most people on this list know that). It's not a profit-making

venture ... they are expensive to make ... but it is fun and they are handy.

Like I said before, any ceramic will work, but it's tricky finding the right

size. I do have a tutorial though that you might find handy, on kraut making

in general:

www.dunkers.us

On Thu, Jun 24, 2010 at 3:16 AM, havfaith56 <havfaith@...> wrote:

> Susie From Oregon,

>

> Dunkers are little weights that you can buy off the internet. They are

> place on top of the kraut to keep it below liquid level. That way none of

> the kraut goes bad.

>

> Shari

>

>

> >

> > Hi Shari,

> >

> > What are dunkers?

> >

> > Susie from Oregon

> >

> >

> >

> >

>