Re: beet kvass minus whey?

[Guest guest]

--- In , " " <sturnwald@h...>

wrote:

>

> Has anyone made beet kvass without the whey or know how to?

>

> I'm just dying to try making some, but we dont have whey b/c my son

> is severely allergic to it.

,

What I'm thinking:

1) use just salt--yick

@) get you some water kefir grains

B.

[Guest guest]

Hi,

I make beet kvass without whey. Per some advice I got on this list,

I used kimchi juice in place of the whey in my first batch. Since

then I use beet kvass from a previous batch to make my next batches.

> >

> > Has anyone made beet kvass without the whey or know how to?

> >

> > I'm just dying to try making some, but we dont have whey b/c my

son

> > is severely allergic to it.

>

> ,

> What I'm thinking:

> 1) use just salt--yick

> @) get you some water kefir grains

> B.

[Guest guest]

Intriguing, I'm assuming thats just to add in some good microbes to

head off any bad ones, so I could use any ferment juice?? (ginger

carrots, kraut, etc). Havent done a kimchi yet, thats next on my

list.

I do have water kefir grains, but I think those are just for

fruity/sugary type beverages. Thats all I do with them anyway!!

Thanks for the info!

> > >

> > > Has anyone made beet kvass without the whey or know how to?

> > >

> > > I'm just dying to try making some, but we dont have whey b/c

my

> son

> > > is severely allergic to it.

> >

> > ,

> > What I'm thinking:

> > 1) use just salt--yick

> > @) get you some water kefir grains

> > B.

[Guest guest]

>Has anyone made beet kvass without the whey or know how to?

>

>I'm just dying to try making some, but we dont have whey b/c my son

>is severely allergic to it.

>

>Thanks-

>

You might try making some kimchi and using kimchi juice as a starter.

Kimchi does NOT need whey as a starter, just a little salt and some Napa

cabbage, and you can add more water to make more juice. I never use

whey myself, same reason.

I tried beet kvass a long time ago and it molded ... I might try it again

using kefir dregs though, which seem to work better for me. Beets

with added napa seem to work too.

Heidi Jean

[Guest guest]

--- In , " " <sturnwald@h...>

wrote:

>

> Intriguing, I'm assuming thats just to add in some good microbes to

> head off any bad ones, so I could use any ferment juice?? (ginger

> carrots, kraut, etc). Havent done a kimchi yet, thats next on my

> list.

,

The kimchi juice sounds splendid. Also, in _Eat Fat, Lose Fat_ Sally's

using the freeze-dried kefir packets to make all sorts of drinks, was

reading last night. The packets are dairy-free iirc.

B.

[Guest guest]

The real mystery is: why do all these probiotic foods start

with 'k'?????

kefir, kraut, kombucha, kimchi ....

>

Heidi Jean

kvass

I wonder what the protoindoeuropean word for " fermented " is?

Connie

[Guest guest]

>I wonder what the protoindoeuropean word for " fermented " is?

>

>Connie

Dunno, but I'll bet it started with a " K " !

Heidi Jean