Re: kefir vs beet kvass vs kombucha??? (OT)

[Guest guest]

Janis writes:

>wonders of kefir.... but how does it compare to beet kvass,

>and/or kombucha???

I've been making kefir and kombucha for a while now, but no beet kvass as

yet...

Kefir is food, kombucha is drink. They both have a large assortment of

good bacteria and yeasts, they both transform sugars (lactose for milk,

sucrose for kombucha) into lactic and acetic acids, and fight against bad

bacteria in our bodies. But the basic difference to me is that kefir has

lots of milk protein and is more like a food while kombucha is a beverage.

I like them both.

I've also started buying (regular, not beet) kvass at a local store (Global

Foods) made by All Stars Bakery in Ontario. I like it too. It is like

drinking dark bread. I think this is what many of our ancestors drank as

" small beer " , lactofermented barley and other grains, very effervescent

with very low alcohol content. A bit like a non-alcoholic porter.

>I know they are all good stuff but I only have that much money/time/

>counter-space.

You can buy kombucha (without the culture) at some health food stores to

see if you like the taste well enough to give it counter space. I like the

kvass well enough to buy it but I don't have space to malt barley and rye

to make it.

>It seems to me some people are drinking a combination of all these

>fermented drinks... what effect wld this have on the body??

Looking at the various websites, it looks like there is quite a bit of

overlap (tho not complete) of bacteria and yeasts between the various

cultures. And over time they will combine with the natural bacteria and

yeast cultures in your local area to give your own a uniqueness. All help,

the more you have the more help. I'd say try whatever you can and see what

feels right for you.

>I have made kefir ...and not crazy abt it. I made beet kvass, and love the

>color and taste, but it molds easily!

You might try letting your kefir go to curds and whey, then drip some of

the whey on top of the beet kvass to hold down the mold. White vinegar

might work but would not be as home-made...

>Have not tried kombucha, seems very overwhelming to me!

I used to drink a tablespoon of cider vinegar and one of honey in a cup of

water as a health drink recommended by Prevention Magazine and other

places. To me, kombucha tastes similar but with many more healthy cultures

in it. I didn't find it a bit overwhelming, but refreshing.

Tom

[Guest guest]

Tom,

just wanted to say thank you for taking the time to reply.

I cannot find Kombucha in stores here, just kefir, but they are all

flavored, and for some reason, all " low-fat " .

I think I'm going to work on perfecting the beet kvass and kefir

first, then work on Kombucha...

Gracias,

Janis

> Janis writes:

> >wonders of kefir.... but how does it compare to beet kvass,

> >and/or kombucha???

>

> I've been making kefir and kombucha for a while now, but no beet

kvass as

> yet...

>

> Kefir is food, kombucha is drink. They both have a large assortment of

> good bacteria and yeasts, they both transform sugars (lactose for milk,

> sucrose for kombucha) into lactic and acetic acids, and fight

against bad

> bacteria in our bodies. But the basic difference to me is that

kefir has

> lots of milk protein and is more like a food while kombucha is a

beverage.

> I like them both.

>

> I've also started buying (regular, not beet) kvass at a local store

(Global

> Foods) made by All Stars Bakery in Ontario. I like it too. It is like

> drinking dark bread. I think this is what many of our ancestors

drank as

> " small beer " , lactofermented barley and other grains, very effervescent

> with very low alcohol content. A bit like a non-alcoholic porter.

>

> >I know they are all good stuff but I only have that much money/time/

> >counter-space.

>

> You can buy kombucha (without the culture) at some health food stores to

> see if you like the taste well enough to give it counter space. I

like the

> kvass well enough to buy it but I don't have space to malt barley

and rye

> to make it.

>

> >It seems to me some people are drinking a combination of all these

> >fermented drinks... what effect wld this have on the body??

>

> Looking at the various websites, it looks like there is quite a bit of

> overlap (tho not complete) of bacteria and yeasts between the various

> cultures. And over time they will combine with the natural bacteria and

> yeast cultures in your local area to give your own a uniqueness.

All help,

> the more you have the more help. I'd say try whatever you can and

see what

> feels right for you.

>

> >I have made kefir ...and not crazy abt it. I made beet kvass, and

love the

> >color and taste, but it molds easily!

>

> You might try letting your kefir go to curds and whey, then drip some of

> the whey on top of the beet kvass to hold down the mold. White vinegar

> might work but would not be as home-made...

>

> >Have not tried kombucha, seems very overwhelming to me!

>

> I used to drink a tablespoon of cider vinegar and one of honey in a

cup of

> water as a health drink recommended by Prevention Magazine and other

> places. To me, kombucha tastes similar but with many more healthy

cultures

> in it. I didn't find it a bit overwhelming, but refreshing.

>

> Tom