Tag Archives: probiotics

How to easily make delicious beet kvass.

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This is a picture of the beet kvass after I’ve drank most of it. Beet kvass is a wonderful and richly nourishing drink that’s loaded with probiotics and healing properties. It supports immune function and cleanses the blood. I find that it gives me energy and an overall feeling of goodness. It’s my favourite ferment right now.
*update* I am finding that when I do not consume the beet kvass regularly I get dehydrated with headaches. I try to start all my mornings off with beet kvass. Here’s something else that’s interesting… If beet kvass makes your pee (not poo) red, then you have low stomach acid. I figured this out after I went on a research hunt to figure out why the beets had suddenly stopped creating red urine even though I was drinking more than ever. And when I quit drinking it for a while, the beets make my pee red again (low stomach acid) until I’ve been drinking it for about a week consistently every morning.

*i highly recommend making this in a FIDO (clamp down jar). The FIDO (made in Italy) brand does seem to be the best or other brands like LeParfait (made in France). Anything really not “made in China” should be good. When you make it in a FIDO, you don’t have to worry about yeasts and moulds as the environment becomes anaerobic (without oxygen) and yeasts and moulds need oxygen to survive.*

HOW TO MAKE BEET KVASS:

PER LITRE: (I make 4 litres at a time in a large FIDO jar):

-2-3 large beets, cut up with skins on. Notes: (do not grate your beets or they will ferment too fast and turn alcoholic). Your beet to brine ratio should be about half and half to get a good, thick kvass.
To make beets sweeter for your kvass, cut tops off and leave a week to let the sugars concentrate.

-1 TBSP salt (20 grams precisely)- you can use a bit less salt if you don’t like salty tastes.

-1 litre of unchlorinated water (I use the beet water from cooked beets, cooled)

Enchanting Additions:
-cut up pieces of ginger
-cayenne
-peppercorns
-carrot
-dill
-some people swear adding by onions and cabbage for people that don’t like beets.

1. Put all ingredients in a jar, the clamp down ones work best. Leave a good amount of head space, about 1-2 inches. Don’t leave too much or the environment may not become anaerobic.
2. Let ferment 5-9 days on the counter, or longer. It’s fine for long periods of time as you don’t open it.
3. Strain the liquid out once its thick and delicious. Refrigerate liquid. You can use your beets now to make a second batch by adding more brine. I usually add a few more beets.

OR The leftover beets can eaten as pickled beets or in a salad. To make them they should be placed in another brine to ferment them further. 1 tbsp salt to 1 litre water. Add some dill?

Fermented Foods Blog To Come!

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I am quite in awe right now of the attention I am getting in regards to fermented foods. People want to
learn about these cultured foods and I want to teach it. Teaching is has been instrumental to me learning it. I love the wisdom of cultured foods and the availability for everyone to experience them. Beneficial Microbes are waiting for you everywhere. They want to be made into these life giving foods. We need it. Did you know that there are more bacteria in your body than cells!?!? Imagine them with me now, all microscopic and lively living along the walls of your intestines. Your intestinal wall cells (epithelial cells) actually have receptors for bacteria! Bacteria fill up the spaces available and lets hope
Its the good bacteria that has taken up residence. They crowd out the bad guys, did ya know?
Making cultured foods is not expensive or time consuming unless your like me and are consumed by it… Then it is life consuming. And ANYONE can do it safely. Fermented foods are safer than canning. The microbes are genius as they preserve their own environment with acids and alcohol, preventing pathogens. Wow!
So this is my BIG announcement. I’m having a new baby…. A blog baby! A blog dedicated to probiotic recipes and information! Everyday I discover new ways to put together probiotics with healthy ingredients and nourishing coconut oil. And my eyes swell up at the possibilities to be nourished AND have it taste amazing. I can’t keep
It in any longer. My dabblings in cultured treats, snacks and such shall be yours. I’ll post the link to my new site as soon as it’s up. Stay tuned…
UPDATE, new blog:
Cultured Food Humblings

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What are cultured/fermented foods? An introduction.

Cultured foods are foods which have broken down by yeast, bacteria or
Fungi. They consume complicated substances like carbohydrates and sugar, breaking it down into simpler forms while producing acid or alcohol. The acid or alcohol preserve their environment, making it impossible
for harmful bacteria (like botulism) to occur. They also produce valuable
enzymes and minerals. They unlock nutrients making them easily absorbable.
Some better known fermented foods are yogurt, cheese, wine, beer, sauerkraut and hard alcohol. The alcohol you buy no longer has any probiotic benefits. Most commercial sauerkraut is pasteurized. it
does not contain the beneficial bacteria if it has been.
Increasingly more I am seeing other cultured foods in health food stores
such as kefir, kombucha, sprouted grains and traditional pickles.
Most cultures I am encountering have some form of fermented foods which I will cover in another post.
Fermenting foods at home is easy. You can do it in little time with very little equipment and it is safe. I started with making mozza and sauerkraut and then moved to kombucha. After that I dabbled in kimchi, beet kvass, fermented fish sauce, kefir and lastly I am making water kefir.
I’ve never felt better.
Each cultured food has their own different properties and benefits. Diversity in our body is key!
So eat your cultured foods and eat them often! You can pretty much ferment any real food!
Please let me know what you would
like to know more about!

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Could Fecal transplants be the future, or are we too squeamish? “It’s like probiotics on steroids.”

Very few bacteria are actually harmful to us. When bacteria and yeast get out of balance, that is when we suffer.
Our bodies need diversity, like described in the principles of permaculture.. Nature does best with the
most diversity possible so that nothing is able to get out of balance.
It seems we’ve lost our balance and are now overwhelmed by sickness and disease. Could an imbalance in intestinal gut flora be the cause of all our problems? This idea is gaining a lot of popularity.
We are already agreeing on the benefits of yogurt, right? Then there’s the more uncommon probiotics like kefir, kombucha, kimchi, sauerkraut and fermented grains. Although I am seeing these life-giving foods increasingly more!
But today I discovered a totally new probiotic. One that is never talked about among fermentation enthusiasts. It could be the MOST beneficial of them all, but will make your stomach turn. THIS is intense.
My father had just called me and like always was telling me his interesting stories. This story was about a woman who was given probiotics (an inoculation) by doctors from… her husbands poop.
They call it a fecal transplant. “It cured her” says my dad casually and light heartedly.
I had to look it up, but Information on this topic was not easy to find until I found this doctor talking about it on his science blog ” What if, instead of re-constitituing healthy gut flora one species at a time, you could simply take the entire fecal contents from a healthy person and use it to re-colonize your own gut–in other words, undergo a fecal transplant? Yes, it’s like probiotics on steroids: getting an infusion of someone else’s gut flora in order to re-establish a healthy gut ecology of your own, and squeeze out some potentially harmful organisms along the way.”
He offered this as an alternative to antibiotics which kill everything including the important and all-protecting bacteria. Wonderful! But are you sold yet?
The Center for Digestive Diseases is studying this and proposes that it could be beneficial for colitis, neurological disease, Parkinson’s, crohns, autoimmune disorders, diabetes, obesity and metabolic syndrome. That sounds great too but I have questions like
“Why wouldn’t I just take probiotics?!?!?”.
The fecal transplant restores the body’s intestinal flora back quickly and in one shot.
Just when I thought I was close to knowing it all, there is still so much more to discover…I’ve been humbled again.

*update* woman cured by fecal transplant.

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Homemade ketchup, a source of probiotics and lycopene.

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As requested: Cultured ketchup for your fermented potatoes

(This has been adapted from Sally Fallon’s awesome book, Nourishing Traditions, which I will link at the end.)

3 cups tomato paste, I use organic!
1/4 cup whey (This is a by-product from kefir, yogurt and milk) how to make whey
1 tsp sea salt (I use Celtic sea salt for the extra minerals)
1/2 cup maple syrup (grade one has less of a maple taste)
2 cloves of garlic (optional)
1/4 tsp cayenne (optional)

Mix all ingredients. Put in a pint jar, leaving at least an inch of space at top. Leave out of fridge for 2 days and then refrigerate. Will last for months!

*note* If your family does not like homemade ketchup, you can slowly
Wean them off their regular stuff by adding this ketchup to it, and increasing the amounts over time.
Or you could try fermenting store bought ketchup with whey! It will eat some of the sugar and add valuable probiotics!