Beet Kvass variation (using Kefir)

[Guest guest]

On Oct 6, 2005, at 2:10 PM, wrote:

> " gdawson6 " <gdawson6@...>

> Subject: Beet Kvass variation (using Kefir)

>

> I made some Beet Kefir by using the same recipe as in Nourishing

> traditions, but I only used 1 tsp salt and added probably around 2

> tsp kefir grains. BTW, I never peel the beets, just dice them em

> reasonably small.

>

> It tastes a lot better than the stuff I made last time with salt and

> whey. It tastes nearly exactly like Kefir + Beets, suprise suprise.

> Much more agreeable and won't cause you to retain water.

>

>

>

Thanks gdawson for this new recipe as my kvass was not to my

liking...I look forward to trying this new recipe someday when I get

my courage up again. Now I have a giant organic cabbage and need to

decide what to do with it...is there a NT coleslaw recipe to be had

amongst you all?

What other recipes would you recommend as I don't think we will eat

that much coleslaw....what to do, what to do?

Thanks, Sandy

[Guest guest]

sauerkraut by golly!!

Nanette

Beet Kvass variation (using Kefir)

>

> I made some Beet Kefir by using the same recipe as in Nourishing

> traditions, but I only used 1 tsp salt and added probably around 2

> tsp kefir grains. BTW, I never peel the beets, just dice them em

> reasonably small.

>

> It tastes a lot better than the stuff I made last time with salt and

> whey. It tastes nearly exactly like Kefir + Beets, suprise suprise.

> Much more agreeable and won't cause you to retain water.

>

>

>

Thanks gdawson for this new recipe as my kvass was not to my

liking...I look forward to trying this new recipe someday when I get

my courage up again. Now I have a giant organic cabbage and need to

decide what to do with it...is there a NT coleslaw recipe to be had

amongst you all?

What other recipes would you recommend as I don't think we will eat

that much coleslaw....what to do, what to do?

Thanks, Sandy

[Guest guest]

I would make sauerkraut with the cabbage, even if you just made a little

bit.

LuAnn

-----Original Message-----

Thanks gdawson for this new recipe as my kvass was not to my

liking...I look forward to trying this new recipe someday when I get

my courage up again. Now I have a giant organic cabbage and need to

decide what to do with it...is there a NT coleslaw recipe to be had

amongst you all?

What other recipes would you recommend as I don't think we will eat

that much coleslaw....what to do, what to do?

Thanks, Sandy

[Guest guest]

First time I made sauerkraut I hated it! Only ingredients were

organic cabbage, salt, and caraway seeds, and after it was done I just

didn't like it at all. It sat in my fridge (3 quarts worth) for

almost a month and I tried it again and it was absolutely fantastic.

Just letting you know that if you don't like your ferments at first it

would be wise to save it in the fridge for a while.

--- In , " Elsingers " <jelsinger@c...>

wrote:

>

> I would make sauerkraut with the cabbage, even if you just made a little

> bit.

>

> LuAnn

> -----Original Message-----

>

> Thanks gdawson for this new recipe as my kvass was not to my

> liking...I look forward to trying this new recipe someday when I get

> my courage up again. Now I have a giant organic cabbage and need to

> decide what to do with it...is there a NT coleslaw recipe to be had

> amongst you all?

>

> What other recipes would you recommend as I don't think we will eat

> that much coleslaw....what to do, what to do?

>

> Thanks, Sandy

>

>

>

>