Re: Nourishing Traditions/beet kvas

[Guest guest]

Put beets, whey and salt in 2-quart glass container. Add water to fill

container. Stir well and cover securely. Keep at room temp for 2 days

then refrigerate. ~ Janice

==> Do you think when it says " cover securely " , it means airtight? The

container I'd like to make it in has a lid with a gap where you pour from. I

wonder if that's OK?

Filippa

[Guest guest]

Does it have to have whey in it? I made some with just beet, salt and some

water. A few days later the juice was like syrup, a bit acidic but it tasted

like dirt. I am wondering if you need a starter with veggies other than

cabbage.

Nat

>From: " Filippa " <filippa91@...>

>Reply-

>< >

>Subject: Re: Nourishing Traditions/beet kvas

>Date: Wed, 12 Nov 2003 21:34:50 +1000

>

>Put beets, whey and salt in 2-quart glass container. Add water to fill

>container. Stir well and cover securely. Keep at room temp for 2 days

>then refrigerate. ~ Janice

>

>==> Do you think when it says " cover securely " , it means airtight? The

>container I'd like to make it in has a lid with a gap where you pour from.

>I wonder if that's OK?

>

>Filippa

>

>

[Guest guest]

>Does it have to have whey in it? I made some with just beet, salt and some

water. A few days later the juice was like syrup, a bit acidic but it tasted

like dirt. I am wondering if you need a starter with veggies other than

cabbage.

~ Nat

Hmmm, mine doesn't taste like dirt. But I make mine with whey. Can't you use

whey? Would you react to it?

Filippa

[Guest guest]

Hey Fil

I was just experimenting and tried it without the whey. I think I am

reacting to the yeasts in the kefir so wanted to try it without a starter.

The other I made was with kefir whey and it turned out okay.

nat

>From: " Filippa " <filippa91@...>

>Reply-

>< >

>Subject: Re: Nourishing Traditions/beet kvas

>Date: Thu, 13 Nov 2003 08:38:06 +1000

>

>

> >Does it have to have whey in it? I made some with just beet, salt and

>some

>water. A few days later the juice was like syrup, a bit acidic but it

>tasted

>like dirt. I am wondering if you need a starter with veggies other than

>cabbage.

>~ Nat

>

>Hmmm, mine doesn't taste like dirt. But I make mine with whey. Can't you

>use whey? Would you react to it?

>

>Filippa

>

>

>

[Guest guest]

" I was just experimenting and tried it without the whey. I think I am reacting

to the yeasts in the kefir so wanted to try it without a starter. The other I

made was with kefir whey and it turned out okay. " ~ nat

==> In some of the NT recipes, she says if you're not using whey then add extra

salt. Then for soaking grains and legumes, she says you can use lemon juice

instead of whey. But the beet kvass recipe doesn't say anything about that. So

I guess you'll have to experiment.

Filippa

[Guest guest]

The container I use is quart size canning jars and yes I do put the lid

on pretty tight. But the truth is I don't know if that's really

necessary or not. For sauerkraut, if using mason jars some people don't

put the lid on that tight to allow for seepage, so I would guess your

container would be fine. Maybe someone else can give a better answer. -Janice

==> Maybe I'll just try it and let you all know! I mean the apple cider is made

open with a cloth over it, so the same should apply to beet kvass I guess.

Thanks for the feedback.

Filipaa

[Guest guest]

The recipe calls for whey. I guess I misunderstood. That whey is from the

homemade Kefir?

They sell whey at the healthfood store. . .but I guess I need to wait till I

join the Kefir group.

Oh by the way. The beets at the HFS looked really old and gross. I found some

beet juice there. . .pretty expensive, but I bought some and boy is it good!!

Thanks

Sheryl

Sheryl Illustrations

http://dovedesignsrus.com