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Re: fermenting daily juicings

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Once you have the kefir whey in it, it is " protected " in terms of

bacterial count ... if you put in the fridge for a week, you'd get

something fermented, not something putrid. (using the

terms " fermented " and " putrid " in the non-scientific but

culinary sense: " fermented " meaning " tasty and healthy "

and " putrid " the opposite. But a lot of people would find

Kimchi putrid, so this is not scientific).

However, " oxidation " is another thing entirely, and doesn't

have to do with bacteria per se. Foods oxidize when they

combine with oxygen, and bacteria don't necessarily stop

that. When you break down the cell walls of a fruit or vegetable,

the internal enzymes also start reacting with the juice and cause

other effects. And light also has an effect on the juice.

The only way I know to stop those effects is to freeze the

juice ASAP. Freezing has other effects though, in terms

of the texture.

On the other hand, I've cooled fresh coffee fairly quickly and

put it in the fridge, and it still tastes fresh the next day ...

and coffee degrades quickly. So maybe just putting it

in the fridge will work?

Fermenting the juice though, will give you a *different*

set of advantages from fresh juice. When juice ferments,

some toxins are eliminated and some good

chemicals are formed, plus you get the probiotics. So

drinking some fresh, and some fermented, might not

be a bad thing?

On Mon, Aug 25, 2008 at 8:00 PM, Kathy Stockdale

<whoismyfarmer@...> wrote:

> HI All

>

> I am trying to make vege juice 3x per day for my family. It is recomended to

drink immediately as the juice begins to oxidize right away. So rather than

juice fresh 3x per day, I am trying to extend its shelf life by adding kefir

whey and letting it sit on the counter to ferment.

>

> Does anyone have an opinion as to how many hours it should ferment in order to

have the protective fermented advantage that I am looking for? I would like to

keep the juice into the 2nd day.

>

> Thanks

>

> Kathy in Ohio

>

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