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@@astteroida Typically, the beets and the juice will start to change the colour if left to ferment for a very long time and this is why I recommend to strain it as soon as it is ready and keep the kvass in the fridge. The only exception would be a cold fermentation ( for example in a cold room or a cold basement where the temperature is much lower ) and the process requires longer time than kvass fermented on the kitchen counter, as I show in the video. The higher the temp the faster the process. Healthy and fresh kvass should have a rich bright colour. Unfortunately, the juice after being left for a long time looses the healthy antioxidants and the beneficial bacteria starts to die due to lack of food to feed on. I hope my answer helps you. Have a great day :)

I am very happy to hear that you liked it Barbara and thank you for being here ❤️

You are very welcome ❤️

You are welcome ❤️

Yes! You can eat them just like that or add to different dishes. There is a video on my channel showing four ways to use the beets after the kvass is ready. I encourage you to watch it. I once made the second kvass but didn’t like it so this is not something that I would recommend. Thank you for commenting :)

@@MakeLifeWholesome Thank you.

It’s hard to say why it didn’t work because it may be a number of factors. The beets could have a mold on them or the utensils were contaminated. I never used the glass weights for kvass preparation so have no idea how it affects the process. That being said, I am glad to hear that you liked the way I do it. I never had any problems and that’s why I decided to share it. All best and good luck :)

@@ciaohoney54 and I thank you for your kind words ❤️❤️❤️ it makes me so happy to hear that you love it 😍 It is so wonderful that you are using your own beets and that you love garlic as much as I do. I wish you all the best and thank you for being here❤️❤️❤️

@@amyflint7762 I agree, it is really powerful and unfortunately still so overlooked when it comes to health and wellbeing

@@amyflint7762 I use castor on my face and neck every morning and it does such a great work that I stopped using anything else :) but I like prickly pear and Abyssinian oil too. I use sesame on my whole body, especially in the winter because of its warming properties. Thank you for your message Amy, I appreciate you being here ❤️

I’m glad that you liked it and thank you for watching :)

@@colinhyden7733 I am so glad to hear that, I hope you will like it! Since you are entering the spring now and the fresh radishes will start growing soon please try the radish leaves pesto and fermented radishes too. I think you may enjoy it ❤️

@@TereniaAntoniak you are welcome and thank you for being here❤️

@@TereniaAntoniak thank you for taking time to comment Terenia, have a wonderful day :)

Thank you! I’m so happy to hear that btw , the juice stored in the fridge after the fermentation is finished makes very refreshing drink, but I hear what you are saying :)

@@patangel1652 thank you so much fir taking the time to comment, I truly appreciate it :) I hope your bread turned out well and if you look for another healthy and delicious way of using fermented buckwheat than in the comment section ( pinned comment) I shared with a viewer a recipe for waffles. Maybe you will like it too All best!

Thy will is weak

Of course, the recipe is in the description box. Enjoy :)

@@MakeLifeWholesome Ah, is there a video too? I can't find it.

@@phoeNYkx not yet but I am working on it. It should be ready in about a week or so. Please keep checking

@@peterpyrreb470 thank you for the update Peter, I’m glad it worked out well for you 😊 if you scroll through the comments under this video, you will find a recipe for waffles that I shared with a viewer ( similar method to the bread ) Sometimes I like pairing it with curry for a change

@@peterpyrreb470 Hello Peter and thank you so much for your lovely message! I am so happy that you enjoyed the curry, I will try to post more recipes like this one. As for the bread recipe, did you mean Buckwheat? Because that is what I used in the video. Let me know how the bread turnes out. All the best! Basia

Sorry. Yes, I meant and used buckwheat!

Thank you for your kind message Theresa! I hope you will enjoy it. Sending you lots of love ❤️

Thank you for your kind message Theresa! I hope you will enjoy it. Sending you lots of love ❤️

Thank you for visiting and taking the time to comment! Hope you will like it🙂🌸

I never made this particular bread following this method with millet only so not sure how it would turn out ( but I don't see why it would not work) I made this bread with addition of millet 2/3 buckwheat and 1/3 millet and it was good. I used to make naturally ferment millet flatbed with herbs and it was very delicious. If you decide to try millet only please let me know. I would love to hear about your experience. All best :)

And you are not alone! Most people that I know never tried the leaves before. I am so happy that you found the video helpful. Thank you for the message. You made my day :)

Thank you for your message NK, let me know if it turned out well. Greetings from Canada ❤

Thank you Colin, I love the late summer early fall abundance that Mother Nature offers to us. Great time for culinary adventures :) Enjoy!

Thank you! Yes, especially for those who want to eat healthy. Let me know how it turned out if you try to make it♥️♥️♥️

Thank you for your kind words. All best to you🙂❤️

Hello Colin, lovely to hear from you! The sauerkraut will easily last a few months in the fridge, just make sure that every time you take some out of the jar, you use clean utensils to avoid bad bacterias and try to push the content down so the brine is on top. Keep the jar closed. Here I have a suggestion for salad that tastes delicious and maybe your wife will want to try it. Those are approximate proportions so adjust everything to your liking. About 2 cups of sauerkraut chopped roughly mix with 1 medium carrot and 1 apple both grated on the hand grater with large wholes, 1/2 small onion finely chopped, some fresh chopped parsley, 2 TBSP olive oil or avocado oil, about 1 TBSP raw honey, freshly ground pepper and pinch of salt. Goes great with fish or just as a healthy side with about anything. Hope you will enjoy it and have a wonderful day :)

Thank you for your kind words dear Sophia😍 sending you lots of love ❤

Thank you for the message, I am not on gluten free diet but will try to share more gluten free recipes. Is there anything in particular that you are interested in?

Thank you Kevin for your kind words! I really appreciate you being here and sharing your thoughts :)

Me too! Pumpkin is definitely a queen in my kitchen at this time of a year. Thank you for visiting :)

I want to tell you that you made my day Colin and I truly appreciate your kind words! You are right, there are many different ways of fermenting the same thing depending on country, region or availability of the ingredients. I always encourage people to play around and find what suits you. Personally, when it comes to fermenting beet juice zakvas/ kvass I prefer the taste of salt brine and the addition of garlic, herbs etc. Maybe because this is what I grew up on. Also, I use unrefined salt such as Celtic grey or pink Himalayan due to their high mineral content ( around 80 different minerals good for our health) and no harmful chemicals, bleach or anti caking agents often present in regular table salt. There is another traditional kvass, that I make with sugar/ honey instead of salt. It is called rye kvass and is very popular in Poland and Eastern Europe. You would make it with stale rye bread and sugar or honey. I will be sharing recipe in the future. I love that you are trying different ways and diving into this wholesome world of ferments. Let me know how it goes and which beet kvass you prefer. Thank you again :)

Hell Wholesome 😊 just bottled my Beet Zakvass 1hr ago, taste test it’s absolutely amazing and the colour is so rich. Very happy it is certainly better than the sweet batch I made. I will be sticking with your channel and recipes now. I will be making the red cabbage salad with fermented beets left from the brew that you made about what to do with the leftover beets tonight for friends coming for dinner (summer in Australia) question with the bottled Zakvass is it best to refrigerate all the bottles straight way? I made 2.5 litres in three bottles

@@colinhyden7733 wow, thank you for the update Colin, I am so happy that the zakvass turned out well and you like the flavour! I recommend to keep the bottles in the fridge or a cold room to keep the nutrients and the probiotics at the maximum level. The zakvass will continue to ferment even after straining and the cold temperature slows down the process making it more powerful for a longer time. Enjoy the summer and the time with your friends, I am sure they appreciate all the wonderful foods that you make for them :) If there are any recipes you want a video about, let me know and I will be happy to make it!

I do have a recipe but it would require a sourdough starter. Also years ago, before I started making naturally fermented breads I would make a bread using buckwheat flour and active dry yeast. It was tasty but not as healthy as the one I am sharing in this video or as the one with sourdough starter. I hope your bread will turn out wonderful and you will enjoy it! Thank you so much for your comment :)

@@MakeLifeWholesomeWould love to see the video with the sour dough recipe

That's wonderful! I am so happy that you found the video helpful. Thank you so much for commenting and all best to you :)

Thank you for your offering🌹

Normally, I keep it in the fridge and we usually drink the kvass batch within a week after straining. However, last summer we went away for two weeks and I forgot and left one sealed bottle on the kitchen counter. It was still good upon return. That being said, I do not recommend living the juice outside of the fridge or a cold room because refrigeration not only prolongs the freshness but also slows down the further fermentation keeping the probiotic bacterias stronger and more beneficial to our health for longer time. Thank you for your comment and cheers to your health!

The jar is not sealed and the cover loosely sits on the top to prevent anything from falling into the jar so opening does not do any harm in this case. On the other hand, pushing down the beets and spices under the surface helps to prevent the growth of mold. Thank you for your comment and good luck with fermenting. Cheers to your health!

@@MakeLifeWholesome, thanks for your answer. Oxygen is no problem?

@@talha_azmi-786 From my personal experience throughout the few decades of fermenting different foods including the beet kvass, oxygen was never an issue. I always follow the same directions (which had been used for generations in my family) and it always turns out very well. However, if you do not feel comfortable using this method you can use jars with airtight locks which will keep the oxygen out. I never used them so you will need to try them out for yourself. I hope it helped :)

@@MakeLifeWholesome, Thanks for reply. This types of jer is not available in our country, Bangladesh. I am very much interested to make this beet cavaas a good drink for us. But afraid to make this. Normal glass jer is available in our country. When i use normal lid and donot seal it co2 can out from jer and o2 get inside to jer. O2 can destroy our beet cavaas. How do i know my item is full of good probiotics. Thanks again.

@@MakeLifeWholesome, I found it from an article. Please see this "No Oxygen! Lacto-fermentation is an anaerobic fermentation, which means that it requires no oxygen. If oxygen comes into contact with the vegetables, mould can develop and render the preparation unfit for consumption!" So i feel worried. Please tell me what can i do. Fermentation jer is not available in our country. Normal glass fer is available here.

I am not sure what exactly you are referring to but if it is white, bubbles like foam or white and flat kind of film on the surface than those are yeast formations and are perfectly normal and not harmful. You can skim it with a clean spoon or leave it. It is up to you. However, if it is green, black, pink ( most common colors ) fuzzy or thick spot than I am afraid it is mold and I would discard the batch, wash and disinfect the vessel before starting another ferment. I never had a problem with mold on my kvass and in my video I emphasize the need for daily stirring and pushing the solids down with a clean utensil. The mold usually grows on particles left floating at the surface. Also, not using enough salt may spoil your ferment. I hope it helps, please let me know if you have more questions and I will try to help you. All best and happy fermenting :)

That's a great question and the answer is yes! The garlic ( and onion ) skins are rich in nutrients such as allicin, quercetin, vitamins A, C and E, calcium, potassium and plenty more. During the fermentation all the goodness is being infused into the liquid. They also intensify the flavour. They are wonderful in broths as well. The only thing I recommend is to use garlic that had been grown organically without the use of chemicals. Thank you for visiting and taking the time to comment. All best and cheers to your health :)

I am very happy that you loved the video Miss Harald and I hope your beets will turn great! Thank you so much for your kind and positive energy. With love, Basia❤

I definitely will! Thank you so much for your kind message. Have a wonderful day Anna :)

Not at all. It may feel like that right after mixing but as the fermentation progresses the beets absorb some of the salt and the liquid is getting more sour and deeper in flavor. We love it exactly how it is. However, we all have different taste and if you find it too salty ( at the end of fermentation ) than feel free to reduce the salt the next time. Important to remember is that salt plays the role of preservative here and prevents spoilage. It reduces the bad bacteria so the good ones have proper environment to grow. I hope this helps. Thank you for your comment and have a good day. Please let me know how the juice ( kvas ) turned out if you decide to make one.

@@MakeLifeWholesome ok..thanks..ill be trying mine in a few days..looking forward to it.

wonderful! cheers to your health@@arcticgummibear4500