Celeste Longacre has posted an exciting new video showing us how to make probiotic Fruit Kvass! Probiotics is a big buzz word these days, but buying them at the pharmacy is prohibitively expensive. Watch this video to learn how to put together a fruit kvass (full of probiotics) in under three minutes and for pennies!
Purslane is a common garden weed that is probably the most nutritious item in your garden. It originally came from India and escaped into backyards everywhere. It has fourteen times the Omega-3 fatty acids of spinach as well as six times the vitamin E. Its betacarotene levels are seven times higher than carrots.
Listen to Celeste as she talks to host Patricia Raskin on Voice America’s The Patricia Raskin Show. Patricia interviews Celeste Longacre, author of Celeste Garden Delights. Celeste has been living sustainably for 30 years. She explains the benefits of a garden, eating locally, what to do if space does not permit a garden and so…
Celeste talks with New Realities host Alan Steinfeld about her book Celeste’s Garden Delights. The New Realities series is hosted & produced by Alan Steinfeld. Among the topics discussed are Evolution of Consciousness, Back to Nature, self-sufficiency, food preservation, canning, mayonnaise and local farmers
I just found the most exciting, wonderful and delicious snack that is truly good for us! It’s the Paleovalley 100% Grass Fed Beef Stick. It is made from beef only from grass-fed cows, non GMO, gluten free, organic spices and it is fermented. Yes, that’s right, fermented! So not only does it satisfy our hunger…
WooW thank you for caring
Excellent video! Thank you for showing how simple, cost-effective and quick they are to make:)
Thank you Celeste, I’m definitely going to make both of these, what size jars do you use? & for how long will the fruit & beet kvass keep fresh in the fridge? should I drink it before, with or after a meal?
About the garlic in the beet kvass… Worried about the botulism almost always present in them and using it raw…
Thanks for the great video. I tend to have trouble with Kahn yeasts. But I don’t shake it as often as you. Does shaking it reduce the yeasts development?
I have invested in the Probiotic Jar Fermenting System and since beginning to use the jars I have no kham yeast in any of my ferments. It is the only truly anaerobic fermenting, properly sealing system as the holes in the glass lids are drilled through with laser rather then rough tools that still let oxygen in. They have air-locks to let gasses escape. The other pickle-it type lids still let air in and regular mason jars allow Grand Canyons worth of air and other undesirable microbes to get in in the early hours and days of a ferment before the numbers of lactic acid bacteria have built up enough to stop or overpower them. I LOVE my jars and will never go back to any other way.
Probiotcjar.com (I am in no way affiliated, am in Canada so even have to travel across the border to even pick up my orders of them, but am a happy customer!)
Hi, Is the salt required to keep it from going off?
Hi Karen, Yes, the salt is necessary to help them ferment.
Hi,
What is the name of the Herb that you put in the fuit Kvass, and how long does it stay fresh in the refrigerator.
Thanks
Hi Peter, You can put almost anything that you personally like into kvass. I like to put turmeric when I can get it fresh as it is a really good anti-inflammatory. If there is an herb that you really like, give it a try.
So no yeasts used, do any of the Kvass bottles send up streams of bubbles or not ?
If it is fermenting, how ? Using the yeasts all around us in the air ? Something in the fruit or veg?
Can you do a video please on how to make your own wine by this method? You said something like “if you chop the beets real small you’ll end up with alcohol’.
Thanks for sharing your knowledge. Much appreciated.
Anne Armstrong
Hi Anne, I am not an expert on exactly how these fruits and veggies ferment. I think that it has to do with the lactobacillus that is present in most of them. I don’t know how to make wine–sorry!
Thanks, I have been looking for something simple to add probiotics into my diet. I love kimchee but it is a bit of work. Sauerkraut has never been on my list for anything, but I will make a batch of apple kraut to give it another shot.
I just mane a fruit kvass with tangerines, watermelon, and fresh pitched mulberries. Can’t wait to try it!
Hi Curtiss, I think that you will like the kvass. Good luck!
Thanks definitely I’ll make it.
hi there
thanks for the video, i wanna ask you about tha salt that you use, you said it’s organic one, a real sea salt
my question is , in case we have an industrial one and non organic, can we use it, if not what can we use instead?
thanks one more time
It’s best to use an organic sea salt or Himalayan pink.
How long should I store in refrigerator
If you add the home made whey, it will keep for a couple of weeks. Without it, perhaps one week.
Hi Celeste,
Thank you for the great video on making fruit Kvass. Please remind me the name of the weed you added which has so many vitamins, etc. I played it several times and could not get it, but want to.
Thank Jack Kinchen
Hi Jack, Sorry that it has taken me so long to answer you. I am not the most technically savvy person! Anyway, the weed is called purslane and I have pictures on the blog that I did about it.
Hi Celeste. I make and drink homemade kefir everyday. Can I pour off some of the milk kefir to use in the fruit kvass?
I don’t really know the answer. If you try it, let me know how it turns out!
Nice video
Great video Celeste. I could use store stuff but think I wait for my 2019 garden!
Hi, thanks for your helpful video! Is it important for the water to cover the fruit? I filled the jar up with fruit and some bits are above the water!
Hi Celeste, Your video is very informative. I have been fermenting veges, but haven’t made a Kvass. You do not make sure the fruit is under the water as is recommended for kimchi, do you have an issue with growths on top? You also use the same amount of salt in both size jars. Is there a ratio of salt/water/whey? Thank you I’m going to make fruit Kvass right now!
Just made a fruit kvass, very salty. Should I start over? I believe I did everything right.
Thank you so much, I am really enjoying trying the different types, and they seem to be helping my gut health. Are you planning on publishing more of the books? I have not been able to find a copy. Or maybe an e-book?
Thanks again,
Beagle