Beet Kvass

Beet Kvass

2-4 Organic beets
1/4 cup of whey
1 tbls Himalyan salt
filtered water
Glass jar

Clean and chop beets.  Add to jar.  Fill jar 1 inch from top with filtered water.  Add whey.  If you dont have whey, you can double your salt to 2 tbls.  Cover the jar with lid (some use a coffee filter. Its all preference). Ferment in warm, dry place for 2-5 days.  Refridgerate Pin It

Fermented Apple Sauce

Probiotic Fermented Apple Sauce (CoconutMama blog)

(Makes 1 quart)

§  6 – 8 medium size organic apples

§  2 tablespoons whey or water kefir

§  1 teaspoon cinnamon

§  1 teaspoon real sea salt (optional)

Directions

1.        Core and slice apples.

2.       Process apples in food processor until it reaches desired consistency. Add whey, cinnamon and salt.

3.       Blend until smooth.

4.      Pour apple sauce into a clean quart size jar (or 2 pint size jars).

5.       Leave an inch of space from apple sauce to lid. If you don’t, you may have an explosion!

6.      Place in warm place for 3 days.

7.       Keep in refrigerator for up to 2 months.

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Lacto Fermentted lemonade

Lacto Fermented Lemonade (A real food lover blog)

1 dozen organic lemons

1/2 cup sugar (you can use any sweetener except honey)

1 gallon purified water

1/4-1/2 cup whey

Mix lemon juice, water, sugar and whey. Stir to dissolve sugar.

Cover pitcher with cloth or paper towel and hold in place with a rubber band. Leave at room temperature for 48 hours. After 48 hours approximately 1.6% of the sugar will remain, the rest will have been metabolized by the bacteria,  making this a 98.4% sugar/carb free beverage.

Refrigerate and drink up. You may like more sugar in yours, but we love it tart and only very slightly sweet. Experiment for the right combination for your taste buds.

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