Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 , I think you might be onto something there...early this morning when I was out at the CSA greedily harvesting some baby beets, I actually pulled one up that appeared to have a bit of white mold on it! It certainly is annoying, and not very appealing, but I think I said before that it is supposed to be harmless (and must be very common in beets). What really worried me is when the black mold grew inside my fermenting bottle. I think I am going to try to order some " strong " and fresh whey from MOM's to try again. I don't have enough yogurt, kefir or sour milk whey to do anything with and I'm afraid that if I mix them, they might " fight " . I can't take any chances at this point, I really want some kvass to turn out! Kathy Who is frustrated that when she has whey, she doesn't know what to do with it, and when she doesn't, she needs some! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2004 Report Share Posted October 16, 2004 I bet the commercial grocery store beets and other vegetables are sprayed with FUNGICIDES and god-knows-what in the way of inhibitors of mold, bacterial, and other microorganisms. I know for sure that the meat in most grocery stores is sprayed and treated chemicals to hold the color. That could explain a lot about the ease with which these things mold. Have you noticed how much more quickly organic bread and cheese gets moldy? I'm also wondering why SEASALT is added to so many of the kvass recipes? For me, the whey is plenty salty so the added salt creates a flavor I don't like. I did the same thing when I was trying to make my own ginger beer. It was so hideously salty I threw it all away, a great loss of all my wonderful organic ginger. Will Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 They are completely ok to eat. They just develop different flavors depending on when left out. If there's not mold on the top and it smells fine, w/ a raw fermented food I think there's virtually no risk. I have never gotten sick from any of my ferments left out " too long. " I did get sick from a cooked pizza once that sat out. That was something! Good colon cleanse I guess;) At the WAP conference in VA Sandor was speaking on fermented foods and he said if it tastes good, eat it! (try a small small amount first) His opinion is that fermented foods are somewhat subjective. The Inuit burried their fish and ate them 'rotten' and they were in excellent health. I doubt most of us would eat this with such relish. Hope this helps. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2009 Report Share Posted November 17, 2009 > > Hi Bee > > Thanks for your extensive information about Candida. I am currently fighting candida through diet. After four weeks, I am quite used to the lack of caffeine and refined carbs in my system. Whew! > I wanted to point out that at the link http://www.healingnaturallybybee.com/recipes/recipe197.php you site Nourishing Traditions as saying candida sufferers are intolerant to Beet kavass. +++Hi . That NOTE: at the top of the article is my note - it isn't from Nourishing Traditions. That's why my Note is located above the source of the rest of the article, which is from Nourishing Traditions. However, I came across this link today: > > http://nourishedmagazine.com.au/blog/articles/dealing-with-addiction-to-refined-\ carbs-beet-kvass-and-candida > > ...in which Sally Fallon praises beet kvass for candida sufferers, as follows (copied and pasted from the above link): > > > Question: I read your recipe for a beet kvass and would like to make > it. I am on Candida diet and try to avoid a lot of sugar and yeast and > wheat food. Would kvass be helpful? I hope it will help with my > constipation. - Lana > Answer: Yes! The beet kvass is very helpful for candida. In fact, we > had a letter from someone who had suffered for years from candida, and > had tried all the diets. What turned her around was beet kvass. I think > you will also find it useful for constipation. Personally, I drink > about 4 ounces beet kvass morning and night†" it is a tonic I swear by! +++Unfortunately Sally does not understand candida, and that's why people are coming here after trying to cure their candida with her remedies. +++Beet Kvass is a beer so it contains alcohol. Also tonics are stimulating and overwhelm your system when it isn't in a condition to be able to handle it. So tonics often work against you, adding to the stress of being sick when it is mainly " proper nutrients " (diet plus supplements) that the body uses to heal itself, which cannot be speeded up - it still takes 1 month for every year you've been unhealthy. +++In fact tonics are enervating which means they weaken or destroy the strength or vitality because they are so stimulating. Maybe it helps some people IF they only have them once in awhile or for short periods of time, but in the long-run they won't help. The body will actually stop healing if it is overwhelmed and enervated. +++I've found that people who do not progress on this program like they should are doing others things which are interfering with healing. So why change something that isn't broken; just follow the program the way it is without altering it, and you too can become healthy like many other people. +++Also whey is not okay for candida sufferers; the only dairy included is butter. All the best, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2011 Report Share Posted April 20, 2011 Hello everybody, I recently entered de wonderful world of fermented foods, so far everything seems to be going good, BUT. One of my fermented foods is Beet Kvass, this is my 4th batch of it already, but the second batch developed a white film on the top on the second day of fermentation, so I dumped out, did the third batch and I let it ferment for 2 day and put it in the fridge, its been in there for 2 days, and it's developing that same film on the top. My fourth batch that I have fermenting on the counter is developing the same white film on the top also. Does anybody knows what I am doing wrong? THis is my recipe: 2 chopped big organic beetroots 2 quarts of water 1 tablespoon of sea salt 1/4 cup of kefir whey (sometimes I add a little more of it) maybe I should stick with 1/4? Add everything in a glass jar and let ferment for 2 days on the counter. On my second batch that went bad I had only add 1/2 tablespoon of sea salt, because, I thought That it was too salty for me, but on my third and fourth batch I add the one tablespoon. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Hi , Don't worry about the white film. That is just a yeast growth. It can be skimmed off, and it is harmless. The reason it tends to grow on top of beet kvass is because of the high sugar content in the beets. You threw out a perfectly good batch of kvass. :-) Best to you, , Boise, Idaho **************************** > > Hello everybody, > > I recently entered de wonderful world of fermented foods, so far everything seems to be going good, BUT. > > One of my fermented foods is Beet Kvass, this is my 4th batch of it already, but the second batch developed a white film on the top on the second day of fermentation, so I dumped out, did the third batch and I let it ferment for 2 day and put it in the fridge, its been in there for 2 days, and it's developing that same film on the top. > > My fourth batch that I have fermenting on the counter is developing the same white film on the top also. > > Does anybody knows what I am doing wrong? > > THis is my recipe: > > 2 chopped big organic beetroots > 2 quarts of water > 1 tablespoon of sea salt > 1/4 cup of kefir whey (sometimes I add a little more of it) maybe I should stick with 1/4? > > Add everything in a glass jar and let ferment for 2 days on the counter. > > On my second batch that went bad I had only add 1/2 tablespoon of sea salt, because, I thought That it was too salty for me, but on > my third and fourth batch I add the one tablespoon. > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Hi , This has happened to me too. I would look into the whey. Is it totally clear? I use a non-bleached paper filter to drain the whey. I throw out the first few drops as they are never very clear, then I continue draining in the fridge and the whey is usually clear. Also, the whey from certain kefir or yogurt seems to be better than others. As in stronger strains of bacteria. Hope this helps, it is frustrating to be throwing out baches. >... One of my fermented foods is Beet Kvass, this is my 4th batch of it already, but the second batch developed a white film on the top on the second day of fermentation, so I dumped out, did the third batch and I let it ferment for 2 day and put it in the fridge, its been in there for 2 days, and it's developing that same film on the top. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 Great, Thank you for your response, off to drink my kvass ROsa > > > > Hello everybody, > > > > I recently entered de wonderful world of fermented foods, so far everything seems to be going good, BUT. > > > > One of my fermented foods is Beet Kvass, this is my 4th batch of it already, but the second batch developed a white film on the top on the second day of fermentation, so I dumped out, did the third batch and I let it ferment for 2 day and put it in the fridge, its been in there for 2 days, and it's developing that same film on the top. > > > > My fourth batch that I have fermenting on the counter is developing the same white film on the top also. > > > > Does anybody knows what I am doing wrong? > > > > THis is my recipe: > > > > 2 chopped big organic beetroots > > 2 quarts of water > > 1 tablespoon of sea salt > > 1/4 cup of kefir whey (sometimes I add a little more of it) maybe I should stick with 1/4? > > > > Add everything in a glass jar and let ferment for 2 days on the counter. > > > > On my second batch that went bad I had only add 1/2 tablespoon of sea salt, because, I thought That it was too salty for me, but on > > my third and fourth batch I add the one tablespoon. > > > > Thanks, > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 What about when the white film, kind of powdery-like film, develops on Rejuvelac? Anyone know? Kathleen ________________________________ From: artistmama <artistmama@...> nutrition Sent: Thu, April 21, 2011 7:19:35 AM Subject: Re: Beet Kvass Hi , Don't worry about the white film. That is just a yeast growth. It can be skimmed off, and it is harmless. The reason it tends to grow on top of beet kvass is because of the high sugar content in the beets. You threw out a perfectly good batch of kvass. :-) Best to you, , Boise, Idaho **************************** > > Hello everybody, > > I recently entered de wonderful world of fermented foods, so far everything >seems to be going good, BUT. > > One of my fermented foods is Beet Kvass, this is my 4th batch of it already, >but the second batch developed a white film on the top on the second day of >fermentation, so I dumped out, did the third batch and I let it ferment for 2 >day and put it in the fridge, its been in there for 2 days, and it's developing >that same film on the top. > > My fourth batch that I have fermenting on the counter is developing the same >white film on the top also. > > Does anybody knows what I am doing wrong? > > THis is my recipe: > > 2 chopped big organic beetroots > 2 quarts of water > 1 tablespoon of sea salt > 1/4 cup of kefir whey (sometimes I add a little more of it) maybe I should >stick with 1/4? > > Add everything in a glass jar and let ferment for 2 days on the counter. > > On my second batch that went bad I had only add 1/2 tablespoon of sea salt, >because, I thought That it was too salty for me, but on > > my third and fourth batch I add the one tablespoon. > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 I've never made Rejuvelac, but the " thin white film " is common on several ferments. Kefir actually does develop a white kind of mold, like Brie, but it doesn't hurt anything. When I've had something go bad-moldy, it is usually dark-colored, and thicker. And it smells like mold! Even in small amounts, it has a decidedly moldy smell. On Thu, Apr 21, 2011 at 8:57 AM, Kathleen <kathleencsa@...> wrote: > > > What about when the white film, kind of powdery-like film, develops on > Rejuvelac? Anyone know? > > Kathleen > > > > > > > ________________________________ > From: artistmama <artistmama@...> > nutrition > Sent: Thu, April 21, 2011 7:19:35 AM > Subject: Re: Beet Kvass > > > Hi , > > Don't worry about the white film. That is just a yeast growth. It can be > skimmed > off, and it is harmless. The reason it tends to grow on top of beet kvass > is > because of the high sugar content in the beets. > > You threw out a perfectly good batch of kvass. :-) > > Best to you, > > , > Boise, Idaho > **************************** > > > > > Hello everybody, > > > > I recently entered de wonderful world of fermented foods, so far > everything > >seems to be going good, BUT. > > > > One of my fermented foods is Beet Kvass, this is my 4th batch of it > already, > >but the second batch developed a white film on the top on the second day > of > >fermentation, so I dumped out, did the third batch and I let it ferment > for 2 > >day and put it in the fridge, its been in there for 2 days, and it's > developing > >that same film on the top. > > > > My fourth batch that I have fermenting on the counter is developing the > same > >white film on the top also. > > > > Does anybody knows what I am doing wrong? > > > > THis is my recipe: > > > > 2 chopped big organic beetroots > > 2 quarts of water > > 1 tablespoon of sea salt > > 1/4 cup of kefir whey (sometimes I add a little more of it) maybe I > should > >stick with 1/4? > > > > Add everything in a glass jar and let ferment for 2 days on the counter. > > > > On my second batch that went bad I had only add 1/2 tablespoon of sea > salt, > >because, I thought That it was too salty for me, but on > > > > my third and fourth batch I add the one tablespoon. > > > > Thanks, > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 Hi , It is clear, as after straining de kefir, I strain the whey again using a coffe filter just to make sure that is totally clear. I will keep trying. Thanks, > > Hi , > > This has happened to me too. I would look into the whey. Is it > totally clear? I use a non-bleached paper filter to drain the whey. > I throw out the first few drops as they are never very clear, then I > continue draining in the fridge and the whey is usually clear. > > Also, the whey from certain kefir or yogurt seems to be better than > others. As in stronger strains of bacteria. > > Hope this helps, it is frustrating to be throwing out baches. > Quote Link to comment Share on other sites More sharing options...
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