Hi Sweet Friends, Have you ever made Beet Kvass? I love it and find it a nice change of pace from Kombucha. Next, I look forward to making traditional Russian Kvass with Rye Bread. Has anyone tried that? I'd love to hear your thoughts and experiences. And for another Beet Kvass video, be sure to check out Brad Makes Beet Kvass | It's Alive | Bon Appétit here: th-cam.com/video/6OsLi9mHeQs/w-d-xo.html Love, Mary
Michele Michael* - Hi Michele, You actually just tear up some Rye bread and throw it into a jar with some salt and you let it ferment plus you add some cut up apples, some spices… It’s actual Russian Kvass. But you will laugh… The first time I made it I was following directions from a Russian friend who gave me the recipe. Oh heaven!! it was like the strongest bourbon tasting ferment I ever had!!! 😱😱😱I’ve already filmed the video where I talk about ferment problems but I will definitely do a follow-up and I think I should discuss Rye Kvass. Love, Mary❤️😘❤️
@@MarysNest That IS funny. :) Now that you mention this, I was gifted with lots of unique superfoods and odds and ends by a friend who is moving to another state, and one of them was an unopened jar of Polish "Sour Ryemeal." Its ingredients are only two: rye and water. I opened it and there were bubble depressions (like in a ferment) at the top! My friend thinks it is from an ancient sour starter begun hundreds of years ago. I don't know, but I added a couple tablespoons to my sourdough batter today. Am so curious how it may affect the taste of the bread! (Oh, and the ONLY thing I could find online for this Sour Ryemeal was SOUP recipes, LOL.)
@@WholeBibleBelieverWoman - Oh my goodness Michele - It's so funny that you say this. I was just reading an article about the sour ryemeal...and yes, it said that the Russians add it to soup!! They like it in Borscht!! How about that!! You will have to tell me how it tastes in the bread. I am so excited about this!! Love, Mary
@@MarysNest That IS funny -- because I certainly never heard of it before! When I researched it to try to figure out how to use it I found out that the Polish version of the soup is called "White Borscht" (but it doesn't have any beets in it, haha). I really couldn't taste it in the bread. My guess is that since it came from Poland and is not organic it was irradiated. I'm going to try to see if it will reactivate with a little bit of flour and water. If it doesn't I'll figure it got killed. If it convinces me it's alive, I may end up adding it to my starter (or a second jar of starter)!
I love the earthy flavor of beets! I have been making beet kvass for a couple of years now. I only buy organic beets and definitely leave the skins on. I process them two times, and the second batch is just as wonderful as the first one. After that, I feed those beet pieces to my chickens and they go crazy for them.
Mary, you’re probably the sweetest American lady cook I’ve ever seen on TH-cam! ❤️ I’m SO proud and happy I found you here!! I’d love to try both of your amazing recipes for the Sauerkraut and Beet Kvass. You’re amazing with all your details n tips, and your sweet voice n humble personality. I’m SO proud that you’re from my state too, Texas! 🥰💪🏼✋🏼💝
Also.. love sautéed beet greens. Super good when sautéed with rainbow chard with garlic, lemon juice, red pepper flakes and a tablespoon or two of Dijon. Sometimes a little agave or honey too. So delicious!!
Hi Cari, Thanks so much for visiting and thank you for the kind words! I am so glad you gave Kvass a try!! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary, I luv your channel, I learn so much! You're a classy lady with so much knowledge of food and old timey customs I truly enjoy all the information you share with us. You're like the auntie I never had, the one that knows all the cooking tricks, tips and makes the best food!! Thank u so much.
Really nice and simple. I am from India and we too make something similar here with black carrots ( we get them here). I add some red mustard seeds powder, and chilli powder along with salt and water and let it ferment for a week. The taste is really good and tangy. We call it " kanji" in Hindi language. You may try too!😊
Hi Renu, Thanks so much for visiting and glad you liked this video, Your "Kanji" sounds delicious. I would love to try it!! Have you seen my playlist of my videos all about making different fermented foods? You can look through it here: th-cam.com/play/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6.html BTW - Do you enjoy making other traditional food in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@petsnaturetv1690 it's EXCELLENT for acid reflux. The probiotics help to cure what's actually causing the reflux and the ph is well balanced for our bodies.
@@divyajami3182 the white mold scares me too, but I keep reading its perfectly okay. The better I keep my vegetables under the water theless I have of it. I also always start with some liquid from a previous ferment. It doesn't have the same vegetable. Where I live most stores carry fermented pickles and kraut by a label called Bubbies. If I've let my previous ferments "dry up," (I go thru phases and sometimes just don't have energy for ferments) then I buy some Bubbies and use their fluid to get my thing going. Anyway, I find that helps keep the white down. And I always take my clean jar before I start and wipe the whole inside with live vinegar. That helps keep it down. But I've stopped throwing my ferments away when it does form. I just scrape it off like they say. So far so good
I’ve just made some. Beets don’t grow much in the Fiji islands but I found some organic ones today and couldn’t wait to try this out. I love fermented drinks and veggies. We ferment turmeric and ginger but this is my first time with beets. Thank you for your wonderful videos. I love them all. You’re amazing ❤️
I live in India. I had never heard of kavaas. I came across your recipe for beetroot kvaas a year ago. Made it in the way you suggested 2% salt, weight etc and being in a tropical country had to put it in a cold dark place. It turned out to be the most fantastically tasty food I gave drunk/ eaten. Thereafter I fermented, in the same manner, number of fruits and vegetables including Apples, apple parings, cauliflower, Capsicum, onions, garlic and others; was tremendously successful and tasty. The cucumber remained so crisp and so did the carrots. Galic sweet. However the onions turned Mushy:; acidic and Mushy. Any advice? Thank you so much Mary it's because of you that I have learnt such delicious new food compatible with my palate. I enjoy both the remaining liquid and the fruits and vegetables. Today I made some more beet and also its parings in another bottle. Have added Mustard to the parings, lets see how it develops! Thank you again Sweetheart, much obliged.
Hi Mary, I have been following you for quiet sometime now. Always love how you present your vid. Very detailed. I grow beets for beet kvass mostly because we love the effervescence. I will sometimes pour some into swing top bottles for few days before refrigerating it. It’ll give a popping sound when you start pouring it to drink, beware then😆 Just to add, sometimes you see some brown froth on top of your jar when fermenting, I just remove it with a clean spoon 🥄 and continue to ferment. We grow organically so I don’t peel my beets but I just clean it very well before slicing. Thanks for the recommendation of cloves & orange 🍊 peel, I will try it. Sounds so festive! Stay safe, Mary. God bless you & your family.🌸
God Bless you Mary! This worked wonders when I had ongoing stomach issues for months after not recovering properly from a stomach virus. I began downing quite huge quantities of this Kvass and homemade Sauerkraut, and within a week was completely better.
I make several gallons of beet kvass at harvest time for my family to use through out the year. I'm going to use your ratio of salt and beets to see how we like it. Your info about pickling the beets so there is no waste is one I'll try. Currently we give the used beets to the goats and horses which they love, My mother used to make borsch and I think that would also be a good use for the used beets from kvass. Just started viewing your channel last week and will search for more goodies. Thanks Mary.
Hi Carol, Thanks for visiting. I would love to hear how you have been making your beet kvass. I bet it is delicious!! Oh yes, you will love pickling the beets! As to this version, if you find the brine a bit salty, you can leave the beets in the brine when you go to refrigerate it. Over a few weeks, the beets will absorb more of the brine and become more flavorful and the brine - the kvass - will have mellowed and be less salty. Then you can decant it with the spices and orange peel. It will be lovely! If you are interested in how to make other probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating! ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I had to have course of antibiotics over Christmas. During a procedure the nurse kept asking if I was vaxxed (I'm not) and I didn't think to lie, so she really botched it on purpose. Ugh. So now I still have a wound and I am looking at ways to repatriate my microbiome. Thanks for this. Its another option. I've learned so much from you. ❤
I recently made beet kvass and loved it! Now I see that I really shorted myself though... I didn’t reuse or even eat the fermented beets! What time and money saver tip! Thank you! I love the earthy rich flavor, but I know some people don’t. I recently read you can add onions and cabbage to make a more palatable flavor. I thought that was interesting!
Hi Cynthia, So happy I was able to share a few money saving tips! I can't stand to waste anything!! Yes, there is so much you can do with Beet Kvass...I love leaving it to sit in my back fridge with a few cinnamon sticks and orange peels. It's a wonderful non-alcoholic holiday time aperitif or cordial. Please let me know what other sorts of fermented beverages you would like to see me make! I'm so glad you're here!! Love, Mary
I'm watching this while drinking my first glass of Rye Kvass from my first batch! Always been a fan of beets (friends think I'm a weirdo), so when I heard you can do it with beets I was all over it.
Beet greens - YUM -- here is a tasty secret - if you like kale - make a pot of kale - after it is tender - then ADD YOUR BEET GREENS - amazingly the kale picks up the sweet rich flavor of the beet greens. So delish!
Mary dear.. We also make kvass & call it "Kaanji " water out hre in india, with carrots also with salt & + 2 tblspn lightly crushed whole black mustard seeds with skin, (& add drops of mustard oil) fr 5-7days on a warm shadey window sill. Stir it every 2- 3 days with wooden spoon till tangy then re fridgerate. One drinks this, a cup daily as it's a highly beneficial prebiotic health drink for our gut microbiome... the solid is used as a pickle or in salads, or sadwiches. Do try it once 👌💕👍💐
Just bought 4 of your books four gifts and for myself. They are beautiful and love the spiral binding. Thank you for sharing your knowledge. Its been so helpful during these most interesting times. God Bless you and your little family❤
I have been gardening for many, many years ....... (ha ha) and in all this time I have decided to find a new way to preserve some of my beets. I came upon this video and I am anxiously awaiting my first batch of Kvass.
I MUST try this, since I love beets. As you were making the kvass, I wondered if I could add cloves, some allspice, and orange peel. Then you suggested two of those three. Mmm! I'll try that, also. You and Stacy (of Off Grid with Doug & Stacy) how to ferment, and I'm forever thankful.
Thank you so much! You educate so many of us. You take your time for us. Your knowledge...you could hide it under a bushel. But, NO! You let it shine. ❤️
Recently discovered this channel. It is a delight. Had no idea of the many products that can be made at home. Love beets, but never heard of beet kvass. Made it yesterday . Like the tip that it gets richer and sweeter the longer it ferments.
Welcome!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thanks a lot. Your recipes are always easy, good and economical, ingredients are commonly available in middle class kitchens. That is the best part of your effort. Now please when I make the same thing with beets and black carrots, after some day of fermentation a white fog type material emerges on the top even all the vegetables are well sunk. Is that white material harmful or it hS no problem. Normally I have consumed it as it is I had no problem, apparently. Traditionally we add some black salt, red chilli, mustered seeds and small quantity of Carom seeds and few clove as well. We mix black carrots as well. If black carrots are not available you can use normal carrots. You must try this some time. We call this fermented syrup as " Kanji " check it at Google you will find different verifications for this recipe. Thanks a lot
Good morning! I am new to making beat Kavas and this evening would’ve been day four of it’s sitting on my kitchen counter. I watched a video on a different channel about how to make it and somebody recommended a different channel, but I ended up on your page which that’s fine. I liked watching your video! I tasted it first thing after I skimmed the foam off this morning and the salt made my eyes pop wide-open! I’ve had a little breakfast and I’m re-tasting it. I’m getting ready to add a little seltzer water to it and maybe some sweetener but it actually does not taste bad by itself, I’m going to save your video. I like the idea of putting spices in it. I was reading the health benefits for our organs and our body overall. Hope this will help with an issue that I’m having.
Hello Mary, I enjoy watching your simple step-by-step videos on old, traditional, nutritious recipes, which have long been forgotten/out of circulation, for whatever reason. Thank you for sharing these "old is gold" (as the saying goes) recipes in a way that encourages one to try them out - you have a very soothing & encouraging voice too, which I think, may also be one of the reasons one would be encouraged to try the out, besides the simple step-by-step instructions. Where exactly in Texas are you located ? I ask because my son will soon be joining University in Texas. Also, what is commendable is that wastage is minimum - you always find use for the cut-outs !!
Hi from South Africa 🇿🇦 thank you Mary. I so appreciate the details. Here in South Africa beet roots are cheap...lol one of the very few things. I've started making lots of things with my beets...smoothies, salads, raw and cooked...lol the raw one I maked gives the jaw a great workout. I need a quart jar first. God bless. Ciao
Hello Mary, I love your videos and have made the chicken bone broth and LOVE IT - I actually CRAVE it in the morning !! AND, another thank you for the closed captions, as I can't hear too well and I can follow along with you (and your website with the ingredient and directional lists). I am new to putting up my own foods, so I have some questions: Q. Do you wash the fruits and vegetables before using them - whether organic or not; if so, what do you wash with? I have always used vinegar and water with only a drop of soap and rinsed thoroughly. Q: Do you sterilize the containers that you use? If so, any special method? Thank you for your videos, your are a blessing.
JJ VV - Hi JJ, Thanks so much for visiting and so glad you like my videos. Yes, I do wash my veggies. Usually with a bit of vinegar like you and a pinch of baking soda. And then rinse well. Yes, I do sterilize my jars. I put them in the dishwasher but you can also wash them in hot soapy water, rinse well, and let them air dry. Have you had a chance to watch my playlist "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I love your tutorials. So precise and simple. I'm an experienced home canner and I have never heard of beet Klass. Since I love all things beets I'll be making this for sure. They are such wonderful blood cleansers and so high in Iron. My question is, could I use Himalayan course pink salt. I use it for all my other pickling preserves and it works fine. Also, once the fermentation is complete, could the jars be sealed to preserve the Kvass or would that affect the enzymes and possibly change the taste. I have limited fridge space to store the juice.
I add whey because my husband has to limit his sodium. I use 2 tsp coarse salt and 4 tbs whey, and we enjoy the taste but not everyone may. Donna’s recipes are excellent, and her DIY advice has helped me greatly.
Thank you so much for sharing your tip! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Riedz K - Thank you so much for visiting and for the kind words!! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest thank you Mary. Yes I am just getting into cultured foods. Will definitely check out your Playlist. That you so much for sharing. God bless and keep well.
@@riedz786 - Wonderful. I have a separate playlist for all my fermented foods that you might find helpful. And please let me know if you have any questions. :-) th-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html
@@MarysNest thank you. I've tried sauerkraut for the 1st time. It's been almost 3 weeks but it's not the sourness I want. How long can I keep it fermenting? ☺
@@riedz786 - That is an excellent question. I live in a very warm climate, so I generally don't ferment things much past 7 days. However, sauerkraut can be one of these things that can actually take a long time to get to the point where you like it. As long as you keep it submerged and away from air, you can ferment it for many weeks. Some folks, even ferment it for a few months!! But be sure to check for the beginnings of the development of any mols. However, keep in mind, if you refrigerate it, it will continue to ferment - just at a slower rate - and there is less worry about mold. Hope this helps. Love, Mary
Jennifer White - Hi Jennifer, Thank you SO much for visiting and thank you for the kind words!! I’m happy to hear that you are going to give this a try!! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Laurel Ring - Hi Laurel, Thanks for visiting.love the idea of a slow ferment!! Thanks for sharing!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thanks for this video - I have just made this and am typing with pink fingers! :) I saw another video where they added just boiled water to the kvas. Do you have any thoughts on the difference in using boiled vs cold water? I am so enjoying fermenting - I think I have made every one of your ferments now!
Hi Shell, So happy to hear that you are enjoying making this! I would not recommend using boiling water because this is a ferment that likes to be around 68F-72F. So boiling water would not encourage the growth of good bacteria. Possibly worse. As it cooled off, it could actually encourage the growth of bad bacteria. So when it comes to ferments, stick with room temp water. Keep me posted on how it all turns out! Love, Mary
I've always used a veg peeler on beets going from top to bottom (with the grain). Much easier and safer than a knife. As for the beet greens, my grandmother back in Europe would make a supper out of them with a sour cream and bacon bits dressing.
Cdngardengirl - Thanks so much for visiting and thanks for the tip excellent that’s a great idea. And your grandmother’s meal sounds delicious! Thanks so much for being here. Love, Mary❤️😘❤️
Cynthia Hamblin-Perry - Hi Cynthia...Yay!! I am so happy you like beets. Give this a try...it is very unique!! Thanks so much for being here!! It means the world to me!! Love, Mary ❤️😘❤️
Use a fermentation lid: Air lock or monostop style. This eliminates the need to burp..and lessens the likelihood of explosions. They are extremely affordable!
Thanks so much for sharing! Yes, those are wonderful!! Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Real Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary
One night I went to a bar and the most beautiful woman I've ever seen walked in. I was surprised when she agreed to go back to my place with me because I'm bald, have a big nose and am socially awkward. When I opened the door to my place we both saw the aftermath of a beet kvass jar that had exploded. She mistook it for the Texas chainsaw massacre and ran away. I yelled "just beet kvass" but I think she heard "just beat a$$." I went back to the bar from time to time hoping she would be there and I could explain but I never saw her again. Always use an airlock or you might regret it for the rest of your life.
Thank you so much Mary! I truly enjoy and appreciate your videos. I have not started my own yet but I am about to start. You answer every question I'm thinking about while you are demonstrating what you are making!
hi dear Mary i'm glad find your canal today i make beet kvass i couldn't speak English but your voice very clear and beautiful thanks for everything with love zahra
Hi Zahra, Thank you SO much for visiting and for the kind words!! Your English is great. I understand perfectly what you have written to me! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary, I love your videos and I have learned so much. Thank you for sharing your knowledge! I am going to make those soon but all I have is a finer ground sea salt. Would I use the same amount or should I cut back? Thanks again!! Emily
Hi Emily, Thank you so much for visiting and for the kind words!! Yes, when you use fine salt, cut the amount in half. So happy to hear you are enjoying my videos. You may have already seen these but if not, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love that you use all the "left overs"!!!! Also that fermented items pretty much hold forever; I let my sauerkraut go for many months, just check that it is still all covered with brine, not refrigerated; the flavor gets better. I guess I just have to try to make kavas some day, my beets just disappear so fast, we like them A LOT :)
@@MarysNest I have a history with beets, raw. My mom used to make a raw juice, carrts, apple and beets. One day I took extra to my room in nursing school, no refrigeration! I drank it a day later, needless to say I got well cleaned out! Ever since I am not a fan of raw beets and have avoided even making kavas 😎
Hi Angel, Thanks for visiting and I am with you - I prefer using brine from a previous batch of kvass or sauerkraut. I am not a fan of using whey in my ferments. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hello Sweet Mary ;) I have a ? I'm fermenting beets, but have noticed that their still hard. How long does it take before they can be eaten , without a hard texture?
Hi Ruth, Thanks so much for visiting! And that is a great question. Generally, with ferments, beets stay hard for a long time. They will soften overtime once refrigerated but not considerably. Generally, fermenting beets is more for the juice they make - as with Kvass. However, what I like to do, is grate the fermented beets into salad, etc. If you like fermenting veggies, you might enjoy these videos too: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Brilliant.. my son has given me an old Slavic recipe. Black bread Kvass. He wants me to make it .. so I'll do your recipe too and see which is nicest .. thanks so much.. I'm still deep into soap making at the moment.. but this will be next.
Hi Scarlet, Wonderful. The bread kvass is delicious! I have made it a number of times. It is quite strong. But I think it could almost be used as a tonic during cold and flu season. I have a video planned where I’m going to be making it. I’ll keep you posted. Love, Mary
Hi Mary, Great video! But I'm wondering why you just don't use a airlock to let the gas escape. There are many styles available and it eliminates the need to burp the jars. Just wondering...
Thank you Mary, I love your videos, you are easy to listen to. I live in Australia and would love you to mention the metric conversion of jars as well if possible. Thank you again and today I am making Beetroot Kvass. 😀
I'm trying this with the easy fermenter lid, which makes these projects a breeze. I've also used the easy fermenter lids to make the vinegar you showed us, as well as rose mead. Thank you!
Oh Hannah, I am SO happy to hear this!! I have lots of fermented veggie recipes for you to try. Also, Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Even past three years now you still got the top good teaching I just found you this month Mary thank you Hoping you can find God's mother Mary while when she is life on earth how She eat Her food how She has take care of twelve followers please replies
Mary-you are wonderful-you don't waste anything either.. I love to save the root tails for my fire cider.. but sometimes I just use the whole beets. and I so love the beet tops.. one of my favorite greens.. The skins make a wonderful and beautiful vinegar. Funny about the stain.. I just embrace it. I would not want to use whey for the same reason you said, but I have use homemade vinegar, a fruit starter, or any juice from my other ferments........but certainly, they do just fine without it. Thanks Mary... I think Beets are on my shopping list for the next store trip. The power of suggestion!!! ;) Thanks so much for your great video..
Green Rage - Oh my goodness!! We are kindred spirits!! Have you seen my “cooking with scraps“ videos? I am so with you… I don’t waste anything! And I am so excited about what you told me about the fruit starter. I have been wanting to make one for ages and I’m going to do that over the next few weeks and I’ll film it. I generally don’t have any trouble fermenting my vegetables without whey but I am just curious to see what it would be like to use a fruit starter and/or some homemade vinegar. Both are great ideas! Thanks for the inspiration… Like you said… The power of suggestion! I am just so happy you are here!Love, Mary❤️😘❤️
I don't have trouble starting either with out a starter.. but I like less salt-we ferment alot so we get alot of salt... and I like to give it the kick start.. (Maybe I am impatient.. IDK LOL ) Love how you think - Yes-kindred spirits..
Hi, Mary. I noticed that old recipes for Borscht call for beet kvass, and now I know what that is, and can make it authentic. I may however, add it to my serving bowl at the end, to preserve the probiotics, because of your advice not to heat i.
Wonderful!! If you enjoy making other Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I was very happy to watch the video. I have a question. Why don't we cover it with a cloth until the gases are gone, then tighten the lid? And another question, I see that you use a small amount of salt, can I increase it? Thank you very much
Kvass is an anerobic fermentation which means - no air in order to ferment correctly. So you want to cover your jar with a lid. If left uncovered, you will turn it into an aerobic - with air fermentation - and most likely turn it into vinegar. Don't go over board withe salt. It will throw off the fermentation. You need about 2 tablespoons of a coarse salt or 1 tablespoon of a fine ground salt. Love, Mary
Hi Mary, Very informative video 👌 Also well explained! Followed your recipe and made a batch of it last friday, and I see foam formation on top, it was white in color and slowly turned to the color of the liquid, is it normal?
LOL!! How true!! I am one heck of a talker - huh?? It must be the teacher in me...repeat, repeat, and repeat again! LOL!! Thanks so much for visiting! Glad you're here!! Love, Mary
SuLebo215 - Thank you for the kind words! But I am confident you are not a stupid cook. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi JR, Yes, it's so delicious!! Have you seen my playlist where I make other fermented beverages. You can look through it here: th-cam.com/play/PLkRuW3pBo2U1n-wkIsBYXFtJFyoKS-ahG.html Love, Mary
Darci Reeves - Thank you so much for the kind words and thank you for visiting! I am glad you found the video helpful. Please let me know if you have any questions. Love, Mary❤️😘❤️
Hi Mitra, Thank you so much for visiting and for the kind words!! BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi dearest Mary. Truly appreciate all the valuable knowledge u impart to us the viewers. Please can u do recipes for Hashimoto condition. Thanking u so much
Hi Sweet Friends, Have you ever made Beet Kvass? I love it and find it a nice change of pace from Kombucha. Next, I look forward to making traditional Russian Kvass with Rye Bread. Has anyone tried that? I'd love to hear your thoughts and experiences. And for another Beet Kvass video, be sure to check out Brad Makes Beet Kvass | It's Alive | Bon Appétit here: th-cam.com/video/6OsLi9mHeQs/w-d-xo.html Love, Mary
Do you mean you are going to use the kvass in making the bread or vice versa? Or do you mean you like the idea of some rye bread with beet kvass?
Michele Michael* - Hi Michele, You actually just tear up some Rye bread and throw it into a jar with some salt and you let it ferment plus you add some cut up apples, some spices… It’s actual Russian Kvass. But you will laugh… The first time I made it I was following directions from a Russian friend who gave me the recipe. Oh heaven!! it was like the strongest bourbon tasting ferment I ever had!!! 😱😱😱I’ve already filmed the video where I talk about ferment problems but I will definitely do a follow-up and I think I should discuss Rye Kvass. Love, Mary❤️😘❤️
@@MarysNest That IS funny. :) Now that you mention this, I was gifted with lots of unique superfoods and odds and ends by a friend who is moving to another state, and one of them was an unopened jar of Polish "Sour Ryemeal." Its ingredients are only two: rye and water. I opened it and there were bubble depressions (like in a ferment) at the top! My friend thinks it is from an ancient sour starter begun hundreds of years ago. I don't know, but I added a couple tablespoons to my sourdough batter today. Am so curious how it may affect the taste of the bread! (Oh, and the ONLY thing I could find online for this Sour Ryemeal was SOUP recipes, LOL.)
@@WholeBibleBelieverWoman - Oh my goodness Michele - It's so funny that you say this. I was just reading an article about the sour ryemeal...and yes, it said that the Russians add it to soup!! They like it in Borscht!! How about that!! You will have to tell me how it tastes in the bread. I am so excited about this!! Love, Mary
@@MarysNest That IS funny -- because I certainly never heard of it before! When I researched it to try to figure out how to use it I found out that the Polish version of the soup is called "White Borscht" (but it doesn't have any beets in it, haha). I really couldn't taste it in the bread. My guess is that since it came from Poland and is not organic it was irradiated. I'm going to try to see if it will reactivate with a little bit of flour and water. If it doesn't I'll figure it got killed. If it convinces me it's alive, I may end up adding it to my starter (or a second jar of starter)!
I love the earthy flavor of beets! I have been making beet kvass for a couple of years now. I only buy organic beets and definitely leave the skins on. I process them two times, and the second batch is just as wonderful as the first one. After that, I feed those beet pieces to my chickens and they go crazy for them.
Mary, you’re probably the sweetest American lady cook I’ve ever seen on TH-cam! ❤️ I’m SO proud and happy I found you here!! I’d love to try both of your amazing recipes for the Sauerkraut and Beet Kvass.
You’re amazing with all your details n tips, and your sweet voice n humble personality. I’m SO proud that you’re from my state too, Texas! 🥰💪🏼✋🏼💝
Yeehah!
Also.. love sautéed beet greens. Super good when sautéed with rainbow chard with garlic, lemon juice, red pepper flakes and a tablespoon or two of Dijon. Sometimes a little agave or honey too. So delicious!!
I made some today for the first time!! You are a great teacher, Mary. Thank you!
Hi Cari, Thanks so much for visiting and thank you for the kind words! I am so glad you gave Kvass a try!! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Me too. Can't wait to see how it turns out. You ARE a great teacher, Mary. I'm glad I found your channel. God bless you.
Mary, I luv your channel, I learn so much! You're a classy lady with so much knowledge of food and old timey customs I truly enjoy all the information you share with us. You're like the auntie I never had, the one that knows all the cooking tricks, tips and makes the best food!! Thank u so much.
Oh Heidi!! Thank you so much for the kind words!! So glad you’re here!! Love, Mary❤️🤗❤️
Really nice and simple.
I am from India and we too make something similar here with black carrots ( we get them here).
I add some red mustard seeds powder, and chilli powder along with salt and water and let it ferment for a week.
The taste is really good and tangy. We call it " kanji" in Hindi language.
You may try too!😊
Hi Renu, Thanks so much for visiting and glad you liked this video, Your "Kanji" sounds delicious. I would love to try it!!
Have you seen my playlist of my videos all about making different fermented foods? You can look through it here: th-cam.com/play/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6.html
BTW - Do you enjoy making other traditional food in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Is it ok for acid reflux since it's tangy?
Plz help how to prevent white mould on the top🥺
@@petsnaturetv1690 it's EXCELLENT for acid reflux. The probiotics help to cure what's actually causing the reflux and the ph is well balanced for our bodies.
@@divyajami3182 the white mold scares me too, but I keep reading its perfectly okay. The better I keep my vegetables under the water theless I have of it. I also always start with some liquid from a previous ferment. It doesn't have the same vegetable. Where I live most stores carry fermented pickles and kraut by a label called Bubbies. If I've let my previous ferments "dry up," (I go thru phases and sometimes just don't have energy for ferments) then I buy some Bubbies and use their fluid to get my thing going. Anyway, I find that helps keep the white down. And I always take my clean jar before I start and wipe the whole inside with live vinegar. That helps keep it down. But I've stopped throwing my ferments away when it does form. I just scrape it off like they say. So far so good
I’ve just made some. Beets don’t grow much in the Fiji islands but I found some organic ones today and couldn’t wait to try this out. I love fermented drinks and veggies. We ferment turmeric and ginger but this is my first time with beets. Thank you for your wonderful videos. I love them all. You’re amazing ❤️
Thank you!! 🤗
I live in India. I had never heard of kavaas. I came across your recipe for beetroot kvaas a year ago. Made it in the way you suggested 2% salt, weight etc and being in a tropical country had to put it in a cold dark place. It turned out to be the most fantastically tasty food I gave drunk/ eaten. Thereafter I fermented, in the same manner, number of fruits and vegetables including Apples, apple parings, cauliflower, Capsicum, onions, garlic and others; was tremendously successful and tasty. The cucumber remained so crisp and so did the carrots. Galic sweet. However the onions turned Mushy:; acidic and Mushy. Any advice? Thank you so much Mary it's because of you that I have learnt such delicious new food compatible with my palate. I enjoy both the remaining liquid and the fruits and vegetables. Today I made some more beet and also its parings in another bottle. Have added Mustard to the parings, lets see how it develops! Thank you again Sweetheart, much obliged.
Hi Mary, I have been following you for quiet sometime now. Always love how you present your vid. Very detailed. I grow beets for beet kvass mostly because we love the effervescence. I will sometimes pour some into swing top bottles for few days before refrigerating it. It’ll give a popping sound when you start pouring it to drink, beware then😆
Just to add, sometimes you see some brown froth on top of your jar when fermenting, I just remove it with a clean spoon 🥄 and continue to ferment. We grow organically so I don’t peel my beets but I just clean it very well before slicing.
Thanks for the recommendation of cloves & orange 🍊 peel, I will try it. Sounds so festive!
Stay safe, Mary. God bless you & your family.🌸
God Bless you Mary!
This worked wonders when I had ongoing stomach issues for months after not recovering properly from a stomach virus.
I began downing quite huge quantities of this Kvass and homemade Sauerkraut, and within a week was completely better.
I make several gallons of beet kvass at harvest time for my family to use through out the year. I'm going to use your ratio of salt and beets to see how we like it. Your info about pickling the beets so there is no waste is one I'll try. Currently we give the used beets to the goats and horses which they love, My mother used to make borsch and I think that would also be a good use for the used beets from kvass. Just started viewing your channel last week and will search for more goodies. Thanks Mary.
Hi Carol, Thanks for visiting. I would love to hear how you have been making your beet kvass. I bet it is delicious!! Oh yes, you will love pickling the beets! As to this version, if you find the brine a bit salty, you can leave the beets in the brine when you go to refrigerate it. Over a few weeks, the beets will absorb more of the brine and become more flavorful and the brine - the kvass - will have mellowed and be less salty. Then you can decant it with the spices and orange peel. It will be lovely! If you are interested in how to make other probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I had to have course of antibiotics over Christmas. During a procedure the nurse kept asking if I was vaxxed (I'm not) and I didn't think to lie, so she really botched it on purpose. Ugh. So now I still have a wound and I am looking at ways to repatriate my microbiome. Thanks for this. Its another option. I've learned so much from you. ❤
Love Beet Kvass❤️ Sooo Healthy❗️ Thank You and God Bless You ❤️ I use my left over beet in my juicer with apple, celery, and lemon
Sounds wonderful! Thank you for the inspiration!! Love, Mary
I have been depressed but I keep looking for inspiration..
I am eating MUCH better and feel better...
I LOVE BEETS...
THANK YOU, MARY!
I recently made beet kvass and loved it! Now I see that I really shorted myself though... I didn’t reuse or even eat the fermented beets! What time and money saver tip! Thank you! I love the earthy rich flavor, but I know some people don’t. I recently read you can add onions and cabbage to make a more palatable flavor. I thought that was interesting!
Hi Cynthia, So happy I was able to share a few money saving tips! I can't stand to waste anything!! Yes, there is so much you can do with Beet Kvass...I love leaving it to sit in my back fridge with a few cinnamon sticks and orange peels. It's a wonderful non-alcoholic holiday time aperitif or cordial. Please let me know what other sorts of fermented beverages you would like to see me make! I'm so glad you're here!! Love, Mary
I love the holiday idea with clove and orange peel!!!! Can't wait to make this. Thank you for sharing!!!
SO glad to hear that you like this idea. It's delicious!! Love, Mary
I'm watching this while drinking my first glass of Rye Kvass from my first batch! Always been a fan of beets (friends think I'm a weirdo), so when I heard you can do it with beets I was all over it.
Your simplicity and your sweet way , explaining
Is adorable .
Beet greens - YUM -- here is a tasty secret - if you like kale - make a pot of kale - after it is tender - then ADD YOUR BEET GREENS - amazingly the kale picks up the sweet rich flavor of the beet greens. So delish!
Thanks sooo much, lm learning so much & its exciting to learn about healthy foods at my age especially!!!
Mary dear.. We also make kvass & call it "Kaanji " water out hre in india, with carrots also with salt & + 2 tblspn lightly crushed whole black mustard seeds with skin, (& add drops of mustard oil) fr 5-7days on a warm shadey window sill. Stir it every 2- 3 days with wooden spoon till tangy then re fridgerate. One drinks this, a cup daily as it's a highly beneficial prebiotic health drink for our gut microbiome... the solid is used as a pickle or in salads, or sadwiches. Do try it once 👌💕👍💐
Just bought 4 of your books four gifts and for myself. They are beautiful and love the spiral binding. Thank you for sharing your knowledge. Its been so helpful during these most interesting times. God Bless you and your little family❤
I wish I had grown up with someone like you in my life! Thank you so much for the information & education that you share with all of us.
Oh Shaun! Thank you so much for the kind words!! Glad you're here!! Love, Mary
I have been gardening for many, many years ....... (ha ha) and in all this time I have decided to find a new way to preserve some of my beets. I came upon this video and I am anxiously awaiting my first batch of Kvass.
I MUST try this, since I love beets. As you were making the kvass, I wondered if I could add cloves, some allspice, and orange peel. Then you suggested two of those three. Mmm! I'll try that, also. You and Stacy (of Off Grid with Doug & Stacy) how to ferment, and I'm forever thankful.
Thank you so much! You educate so many of us. You take your time for us. Your knowledge...you could hide it under a bushel. But, NO! You let it shine. ❤️
Recently discovered this channel. It is a delight. Had no idea of the many products that can be made at home. Love beets, but never heard of beet kvass. Made it yesterday . Like the tip that it gets richer and sweeter the longer it ferments.
Welcome!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thanks a lot. Your recipes are always easy, good and economical, ingredients are commonly available in middle class kitchens. That is the best part of your effort.
Now please when I make the same thing with beets and black carrots, after some day of fermentation a white fog type material emerges on the top even all the vegetables are well sunk. Is that white material harmful or it hS no problem. Normally I have consumed it as it is I had no problem, apparently. Traditionally we add some black salt, red chilli, mustered seeds and small quantity of Carom seeds and few clove as well. We mix black carrots as well. If black carrots are not available you can use normal carrots. You must try this some time.
We call this fermented syrup as " Kanji " check it at Google you will find different verifications for this recipe.
Thanks a lot
Good morning! I am new to making beat Kavas and this evening would’ve been day four of it’s sitting on my kitchen counter. I watched a video on a different channel about how to make it and somebody recommended a different channel, but I ended up on your page which that’s fine. I liked watching your video! I tasted it first thing after I skimmed the foam off this morning and the salt made my eyes pop wide-open! I’ve had a little breakfast and I’m re-tasting it. I’m getting ready to add a little seltzer water to it and maybe some sweetener but it actually does not taste bad by itself, I’m going to save your video. I like the idea of putting spices in it. I was reading the health benefits for our organs and our body overall. Hope this will help with an issue that I’m having.
Hello Mary, I enjoy watching your simple step-by-step videos on old, traditional, nutritious recipes, which have long been forgotten/out of circulation, for whatever reason. Thank you for sharing these "old is gold" (as the saying goes) recipes in a way that encourages one to try them out - you have a very soothing & encouraging voice too, which I think, may also be one of the reasons one would be encouraged to try the out, besides the simple step-by-step instructions. Where exactly in Texas are you located ? I ask because my son will soon be joining University in Texas. Also, what is commendable is that wastage is minimum - you always find use for the cut-outs !!
Hi from South Africa 🇿🇦 thank you Mary. I so appreciate the details. Here in South Africa beet roots are cheap...lol one of the very few things. I've started making lots of things with my beets...smoothies, salads, raw and cooked...lol the raw one I maked gives the jaw a great workout. I need a quart jar first. God bless. Ciao
Hello Mary, I love your videos and have made the chicken bone broth and LOVE IT - I actually CRAVE it in the morning !! AND, another thank you for the closed captions, as I can't hear too well and I can follow along with you (and your website with the ingredient and directional lists).
I am new to putting up my own foods, so I have some questions:
Q. Do you wash the fruits and vegetables before using them - whether organic or not; if so, what do you wash with? I have always used vinegar and water with only a drop of soap and rinsed thoroughly.
Q: Do you sterilize the containers that you use? If so, any special method?
Thank you for your videos, your are a blessing.
JJ VV - Hi JJ, Thanks so much for visiting and so glad you like my videos. Yes, I do wash my veggies. Usually with a bit of vinegar like you and a pinch of baking soda. And then rinse well. Yes, I do sterilize my jars. I put them in the dishwasher but you can also wash them in hot soapy water, rinse well, and let them air dry. Have you had a chance to watch my playlist "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I love beet Kvass....such a powerful probiotic. I find it so easy to use my potato peeler.
Yep same here
I love your tutorials. So precise and simple. I'm an experienced home canner and I have never heard of beet Klass. Since I love all things beets I'll be making this for sure. They are such wonderful blood cleansers and so high in Iron. My question is, could I use Himalayan course pink salt. I use it for all my other pickling preserves and it works fine. Also, once the fermentation is complete, could the jars be sealed to preserve the Kvass or would that affect the enzymes and possibly change the taste. I have limited fridge space to store the juice.
Sounds yummy. I'll be wearing gloves and apron, no doubt. Thanks for another awesome adventure!
Ppl
I add whey because my husband has to limit his sodium. I use 2 tsp coarse salt and 4 tbs whey, and we enjoy the taste but not everyone may. Donna’s recipes are excellent, and her DIY advice has helped me greatly.
Thank you so much for sharing your tip! If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love her talk, is a kind lady
Love watching you
You have such a beautiful personality ☺
Riedz K - Thank you so much for visiting and for the kind words!! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest thank you Mary. Yes I am just getting into cultured foods. Will definitely check out your Playlist. That you so much for sharing. God bless and keep well.
@@riedz786 - Wonderful. I have a separate playlist for all my fermented foods that you might find helpful. And please let me know if you have any questions. :-) th-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html
@@MarysNest thank you. I've tried sauerkraut for the 1st time. It's been almost 3 weeks but it's not the sourness I want. How long can I keep it fermenting? ☺
@@riedz786 - That is an excellent question. I live in a very warm climate, so I generally don't ferment things much past 7 days. However, sauerkraut can be one of these things that can actually take a long time to get to the point where you like it. As long as you keep it submerged and away from air, you can ferment it for many weeks. Some folks, even ferment it for a few months!! But be sure to check for the beginnings of the development of any mols. However, keep in mind, if you refrigerate it, it will continue to ferment - just at a slower rate - and there is less worry about mold. Hope this helps. Love, Mary
Thank you! Great video
So excited to give this a try! I love all your videos. You're such a great teacher.
Jennifer White - Hi Jennifer, Thank you SO much for visiting and thank you for the kind words!! I’m happy to hear that you are going to give this a try!! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest thank you!
Beets are my fav and I can't wait to make this! Thank you!!❤
We also like to let it slow ferment it in our refrigerator. The flavor and "sparkle" develop so nicely!
Laurel Ring - Hi Laurel, Thanks for visiting.love the idea of a slow ferment!! Thanks for sharing!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
That sounds like a great idea! I'd love to know how often it needs to be burped during a slow ferment!
Thanks for this video - I have just made this and am typing with pink fingers! :) I saw another video where they added just boiled water to the kvas. Do you have any thoughts on the difference in using boiled vs cold water? I am so enjoying fermenting - I think I have made every one of your ferments now!
Hi Shell, So happy to hear that you are enjoying making this! I would not recommend using boiling water because this is a ferment that likes to be around 68F-72F. So boiling water would not encourage the growth of good bacteria. Possibly worse. As it cooled off, it could actually encourage the growth of bad bacteria. So when it comes to ferments, stick with room temp water. Keep me posted on how it all turns out! Love, Mary
Mary I loved your suggestion of adding cloves and orange peel for Xmas time. Thanks much.
I've always used a veg peeler on beets going from top to bottom (with the grain). Much easier and safer than a knife. As for the beet greens, my grandmother back in Europe would make a supper out of them with a sour cream and bacon bits dressing.
Cdngardengirl - Thanks so much for visiting and thanks for the tip excellent that’s a great idea. And your grandmother’s meal sounds delicious! Thanks so much for being here. Love, Mary❤️😘❤️
Learning something new! Never made this and I love beets and grow them in my garden.
Cynthia Hamblin-Perry - Hi Cynthia...Yay!! I am so happy you like beets. Give this a try...it is very unique!! Thanks so much for being here!! It means the world to me!! Love, Mary ❤️😘❤️
Use a fermentation lid: Air lock or monostop style. This eliminates the need to burp..and lessens the likelihood of explosions. They are extremely affordable!
Thanks so much for sharing! Yes, those are wonderful!! Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Real Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary
One night I went to a bar and the most beautiful woman I've ever seen walked in. I was surprised when she agreed to go back to my place with me because I'm bald, have a big nose and am socially awkward. When I opened the door to my place we both saw the aftermath of a beet kvass jar that had exploded. She mistook it for the Texas chainsaw massacre and ran away. I yelled "just beet kvass" but I think she heard "just beat a$$." I went back to the bar from time to time hoping she would be there and I could explain but I never saw her again. Always use an airlock or you might regret it for the rest of your life.
Thank you so much Mary! I truly enjoy and appreciate your videos. I have not started my own yet but I am about to start. You answer every question I'm thinking about while you are demonstrating what you are making!
hi dear Mary i'm glad find your canal today i make beet kvass i couldn't speak English but your voice very clear and beautiful thanks for everything with love zahra
Hi Zahra, Thank you SO much for visiting and for the kind words!! Your English is great. I understand perfectly what you have written to me! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary, I love your videos and I have learned so much. Thank you for sharing your knowledge! I am going to make those soon but all I have is a finer ground sea salt. Would I use the same amount or should I cut back? Thanks again!! Emily
Hi Emily, Thank you so much for visiting and for the kind words!! Yes, when you use fine salt, cut the amount in half. So happy to hear you are enjoying my videos. You may have already seen these but if not, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love that you use all the "left overs"!!!! Also that fermented items pretty much hold forever; I let my sauerkraut go for many months, just check that it is still all covered with brine, not refrigerated; the flavor gets better. I guess I just have to try to make kavas some day, my beets just disappear so fast, we like them A LOT :)
kleineroteHex - Oh yes, I like to use everything. I can’t stand waste. Yes, beets are delicious. I think you will like kvass! Love, Mary❤️😘❤️
@@MarysNest I have a history with beets, raw. My mom used to make a raw juice, carrts, apple and beets. One day I took extra to my room in nursing school, no refrigeration! I drank it a day later, needless to say I got well cleaned out! Ever since I am not a fan of raw beets and have avoided even making kavas 😎
kleineroteHex - Oh dear!! 😱😱😱
in the winter I add about 2 tablespoons sauerkraut brine to give it a kick start as for using whey tried it once did not like the taste.
Hi Angel, Thanks for visiting and I am with you - I prefer using brine from a previous batch of kvass or sauerkraut. I am not a fan of using whey in my ferments. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Great information.
Thank you Mary for your sweet time.. Send love your way.
I find such solace in all your videos! I love your video on making vinegars. Can one use the peelings of vegetables like these beet peelings?
Thank you so much for the kind words. Yes, you could make vinegar with the beet peelings. That’s a great idea! Love, Mary
Very useful recipe and very nice advices to achieve successful and delecious fermenting kvass thank’s a lot 🙏💐
Hi Mohaned, So happy that you found this helpful!
Thank you! Looks fantastic, your explanation very clear, and amiable.
Something about Mary that's so warm and inviting , in get the same from Paula Dean😊 love your videos Mary
Hello Sweet Mary ;) I have a ? I'm fermenting beets, but have noticed that their still hard. How long does it take before they can be eaten , without a hard texture?
Hi Ruth, Thanks so much for visiting! And that is a great question. Generally, with ferments, beets stay hard for a long time. They will soften overtime once refrigerated but not considerably. Generally, fermenting beets is more for the juice they make - as with Kvass. However, what I like to do, is grate the fermented beets into salad, etc. If you like fermenting veggies, you might enjoy these videos too: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Brilliant.. my son has given me an old Slavic recipe. Black bread Kvass. He wants me to make it .. so I'll do your recipe too and see which is nicest .. thanks so much.. I'm still deep into soap making at the moment.. but this will be next.
Hi Scarlet, Wonderful. The bread kvass is delicious! I have made it a number of times. It is quite strong. But I think it could almost be used as a tonic during cold and flu season. I have a video planned where I’m going to be making it. I’ll keep you posted. Love, Mary
Wonderful session wholeheartedly enjoyed I will try
Hi Mary, Great video! But I'm wondering why you just don't use a airlock to let the gas escape. There are many styles available and it eliminates the need to burp the jars. Just wondering...
Thank you Mary, I love your videos, you are easy to listen to. I live in Australia and would love you to mention the metric conversion of jars as well if possible. Thank you again and today I am making Beetroot Kvass. 😀
Oh yes...I will have to learn that. Will do! 🤗
Excellent video by one of the most delightful and charming presenters on youtube. Thank you!
Love your soothing voice.
Thank you Mary. Am really learning
I'm trying this with the easy fermenter lid, which makes these projects a breeze. I've also used the easy fermenter lids to make the vinegar you showed us, as well as rose mead. Thank you!
Amazing. I'm gonna make this. I love beets they are so good for us. Thank you Mary so much for all the good tips when you make these videos.
I’m definitely going to try this soon!
I love beets anyhow but i really love your ketchen more
Hello from Brazil in 2020
I loved
Yoiu are great Mary l like how you teach thank you very much for the Imfo
Using an apple peeler corer tool with just the corer blade. Just yet peeler works great!!
Ty for Ll of your great information and skills
Thank you Mary ❤️ 😊
❤️❤️❤️❤️❤️❤️!! Thanks a lot, Mary!!
Thank you Miss Mary ☺️
Thankyou for showing this. I love it and will try today.
You can use the potatoe peeler to peel this. We make beet curry including the stems with little spices and coconut milk. It is heavenly.
Fantastic recipe Mary! I am just getting into trying ferments at home and they're delicious (thanks to your recipes :) )
Oh Hannah, I am SO happy to hear this!! I have lots of fermented veggie recipes for you to try. Also, Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Love all you share
Absolutely love all your utubes.
Kvass in Russian means Fermentation. You can use any veggies to make a kvass.
Even past three years now you still got the top good teaching I just found you this month Mary thank you
Hoping you can find God's mother Mary while when she is life on earth how She eat Her food how She has take care of twelve followers please replies
Glad you are enjoying these videos! 🤗
Mary-you are wonderful-you don't waste anything either.. I love to save the root tails for my fire cider.. but sometimes I just use the whole beets. and I so love the beet tops.. one of my favorite greens.. The skins make a wonderful and beautiful vinegar. Funny about the stain.. I just embrace it. I would not want to use whey for the same reason you said, but I have use homemade vinegar, a fruit starter, or any juice from my other ferments........but certainly, they do just fine without it. Thanks Mary... I think Beets are on my shopping list for the next store trip. The power of suggestion!!! ;) Thanks so much for your great video..
Green Rage - Oh my goodness!! We are kindred spirits!! Have you seen my “cooking with scraps“ videos? I am so with you… I don’t waste anything! And I am so excited about what you told me about the fruit starter. I have been wanting to make one for ages and I’m going to do that over the next few weeks and I’ll film it. I generally don’t have any trouble fermenting my vegetables without whey but I am just curious to see what it would be like to use a fruit starter and/or some homemade vinegar. Both are great ideas! Thanks for the inspiration… Like you said… The power of suggestion! I am just so happy you are here!Love, Mary❤️😘❤️
I don't have trouble starting either with out a starter.. but I like less salt-we ferment alot so we get alot of salt... and I like to give it the kick start.. (Maybe I am impatient.. IDK LOL ) Love how you think - Yes-kindred spirits..
Hi, Mary. I noticed that old recipes for Borscht call for beet kvass, and now I know what that is, and can make it authentic. I may however, add it to my serving bowl at the end, to preserve the probiotics, because of your advice not to heat i.
Wonderful!! 🤗
Thanks you explained it so well.... looking forward to making it😊
Wonderful!! If you enjoy making other Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I was very happy to watch the video. I have a question. Why don't we cover it with a cloth until the gases are gone, then tighten the lid? And another question, I see that you use a small amount of salt, can I increase it? Thank you very much
Kvass is an anerobic fermentation which means - no air in order to ferment correctly. So you want to cover your jar with a lid. If left uncovered, you will turn it into an aerobic - with air fermentation - and most likely turn it into vinegar. Don't go over board withe salt. It will throw off the fermentation. You need about 2 tablespoons of a coarse salt or 1 tablespoon of a fine ground salt. Love, Mary
Hi Mary,
Very informative video 👌
Also well explained!
Followed your recipe and made a batch of it last friday, and I see foam formation on top, it was white in color and slowly turned to the color of the liquid, is it normal?
I will definitely make this. Thank you for sharing.
constructive criticism - there is such a thing as too many unnecessary details. other than that, good video
LOL!! How true!! I am one heck of a talker - huh?? It must be the teacher in me...repeat, repeat, and repeat again! LOL!! Thanks so much for visiting! Glad you're here!! Love, Mary
I for one, need the "unnecessary details" because I'm a lousy cook and Mary has helped me resolve some long standing stupid cook issues :)
SuLebo215 - Thank you for the kind words! But I am confident you are not a stupid cook. BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@katiepace526 - Hi Katie, Thanks so much for visiting and for all the kind words. I am so happy to hear that you are enjoying my videos!! Love, Mary
Thanks for sharing. Going to make it.
Hi Mary, I just recently discovered your channel. I just put up this beet drink and will try your ginger drink next. Thank you!
Mary I only use himalayan pink salt which is a powdered and healthy salt, so how much should be used and what is this good for
I love beets/ cloves and orange
Hi JR, Yes, it's so delicious!! Have you seen my playlist where I make other fermented beverages. You can look through it here: th-cam.com/play/PLkRuW3pBo2U1n-wkIsBYXFtJFyoKS-ahG.html Love, Mary
Lovely video! Thankyou Mary! I am trying it now :)
Darci Reeves - Thank you so much for the kind words and thank you for visiting! I am glad you found the video helpful. Please let me know if you have any questions. Love, Mary❤️😘❤️
Sounds drinkable thanks sweetie
Nice video Mary God bless.. Watching from the philippines
Thank you! This is so helpful.
Nicely explained!
What to do of water remained in jar after eating all fermented vegetables
Can I drink that water?
OMG! This is fantastic! I love your channel, Thank you!
Hi Mitra, Thank you so much for visiting and for the kind words!! BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi dearest Mary. Truly appreciate all the valuable knowledge u impart to us the viewers. Please can u do recipes for Hashimoto condition. Thanking u so much
Thank you for sharing how to make the Kvass and how to use the beets afterward! How much fine salt would I use?