How to Make Beet Kvass - A Probiotic Rich Fermented Drink for Good Gut Health
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- čas přidán 11. 08. 2018
- In this CZcams video, Mary from Mary's Nest Cooking School shows how to make Beet Kvass - a Probiotic Rich Fermented Drink for Good Gut Health.
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In this video, Mary from Mary’s Nest Cooking School shows how to make Beet Kvass which an Effervescent and Probiotic Rich Drink. If you would like more Easy Recipes using Real Foods for making Delicious and Affordable Meals, please visit: marysnest.com/join-our-real-f... and join our FREE Real Foods Cooking Community and receive a copy of “The 7 Best Books for Your Real Foods Journey”. Start your Real Foods journey today!
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****Disclaimer: I am not a doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, CZcams Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have read watched on this video or read on the corresponding website. - Jak na to + styl
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: czcams.com/video/6OsLi9mHeQs/video.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.
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 👌💕👍💐
Oh my God, woman......I love you!!!!
Not only do you teach us these fantastic, simple recipes, your voice is also very soothing! What a fantastic experience in my journey to becoming a decent home cook! THANKS!!
{{{{KÉ SiNGS}}}} - Thank you so much for visiting and for the kind words!! Since you enjoy learning about making traditional foods, have you seen my playlist of 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: czcams.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 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 Will surely check that put....THANKS!!
I know love your voice, smile and passion!
Karon Villaverde - Oh Karon!! Thank you so much for visiting and for the kind words!! 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: czcams.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.
I know isn’t Mary wonderful?
Mary, you’re probably the sweetest American lady cook I’ve ever seen on CZcams! ❤️ 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!
I remember my grandmother using a hot water bath in a pot on the stove to loosen the beet peel for about 2 -3 minutes. When you then plunge the beets into ice water for 30 seconds to a minute, the peels just rub off leaving all the beet behind to process. The beets aren't cooked at this point, this just loosens the peel.
Great tip!
Thanks for the tip!
Nope, it will kill most of the good bacterium and yeasts you Need for the fermentation.
No, a gentle two-three minute parboil is perfect. Won’t kill off the bacteria you need, beets are fibrous, takes a while to cook them.
This is not suitable for probiotics be we will kill the good bacteria by blanching the beets and putting them in cold water
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!!
On the 14/2020 I made my first ever BK (organic beets). Due to the cold fermentation is slower. I tasted it in a couple of days and did not think I’d be a fan. Well as the saying goes ‘what a difference a day makes’! It just got better and better. I really had to think of you because yesterday, when I went to open it I got such a ‘greeting’, a big old whoosh! It is beginning to get that lovely fizziness too. The colour is such a luscious crimson and the earthiness mellows, the sweet raises just a bit and by the way, the oversalty taste calms way down too. I plan on making a gallons worth so there will be lots to gain character over time. I JUICED the leftover beets also delicious! You are such an inspiration. Bless you!
Thank you so much for the kind words! I am so happy to hear that it turned out well!! 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: czcams.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: czcams.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html Love, Mary
I use my leftover beets with same amounts of carrots and apples for a salad ..yum!
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: czcams.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❤️🤗❤️
I recently was diagnosed with IBS from a severe case of acute colitis. I am so thankful I stumbled across your channel!!! I LOVE your detailed information! And you do it with a very friendly demeanor and a smile! Thank you! I will be checking out your new as well as old recipes.
Yes, I am also affected with IBS and love your channel...This has helped me so much and you are such a great teacher. Thanks for all your recipes!!! This is a new chapter in my life!!
Thank you very much ,Mary
I am definitely going to try all the fermented foods you have taught us. God bless you.
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: czcams.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: czcams.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
Clove and orange peel sounds wonderful!!!
after watching your pickled beets I remembered your beet kavas, I have beets growing this year and will try this.
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!
First video I’ve seen from this channel - I appreciate the way you make sure to use each part of the plant and pay attention to trying not to waste. It’s beautiful!
I'm from Mexico and was looking for beet recipes and I found this, I didn't know beet kvass but sure looks delicious. Thanks for a so comprehensive and nice explanation.
Thank you so much for visiting! I am so happy to hear that you like this video!! Here is a link to my playlist of other fermented beverages: czcams.com/play/PLkRuW3pBo2U1n-wkIsBYXFtJFyoKS-ahG.html
BTW - 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, 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: czcams.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: czcams.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.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 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.
FYI, I add 2each jalapenos, I cut in half, what jalapenos does, it gives the drink a great kick taste
Wow I love this! Just the other day I was wondering what I could do to incorporate beets into my diet! I’ve been told I have a fatty liver and beets were mentioned in a Dr.’s channel I watch for helping to heal a fatty liver! The problem with beets thought is there high sugar content, but with this recipe I would think the high sugar content would help the fermentation process and reduce the sugar and make it e very healthy way to use! I am extremely grateful fir all of your wonderful healthy recipes for daily living! You truly have been a God send to me Mary! Thank you so much! 💗❤️💗
Mary, I love your presentations! This Beet Kvass is just what I wanted to know. Thank You, CZcams!
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 just want to say thank you and tell you how much I appreciate all of your teachings! Headed to the kitchen to make some of this right now! Love, light and blessings to you and your family. Stay safe Mary.
Hi Connie, Thank you so much for the kind words!! Love, Mary ❤️🤗❤️
Enjoying your style of educating, your love for what you do shines thru in every video, much love and appreciation for it. Great day to and for you.
Thank you SO much for the kind words! Love, Mary
Dear Mary, I watched several videos on the process and yours was really very instructive and easy to understand. Thanks!
Your simplicity and your sweet way , explaining
Is adorable .
Looking forward to making this to add to my whole food based diet. I think it will help with my UC challenge. Thank you for the great videos you share with us!
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.🌸
I have been depressed but I keep looking for inspiration..
I am eating MUCH better and feel better...
I LOVE BEETS...
THANK YOU, MARY!
Thank you! Looks fantastic, your explanation very clear, and amiable.
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!! 🤗
Totally agree on not adding whey. When I make sauerkraut I always add some of the old sauerkraut juice to the new batch, to jump start the fermentation. One time I was out of sauerkraut juice and added whey. The sauerkraut fermented fine, but tasted like whey. Edible. But weird. No more whey for fermentation for me. Can't wait to try your Beet Kvass! Thanks.
Just made a batch, thanks for the tutorial!
Hi Mary, I enjoy your channel. I like the fact that you explain the cooking process step by step. Oh, and your soft spoken voice is very soothing. Thank you so much.
To the sweetest lady on CZcams; thank you so much for all that you do! VERY instructional and educational and just an absolute joy to watch and listen to!! 🙏 I've just learned about Kvass and decided to see how it's done and you popped up, which was EXCELLENT because I already subscribe to your channel!! 👏 Keep up the amazing work and I'll be sure to share this video with my family members! Thx again....
Wow!! Thank you for such kind words!! Love, Mary ❤️🤗❤️
I love your instructional videos, Mary! I’m making bone broth weekly and can’t wait to begin making beet Kavass! Thank you! Peggy
Peggy O'Connell - Hi Peggy!! Thank you so much! I’m so glad you find my videos helpful! Please let me know if there’s anything else you’d like to see me make. And if you have any questions please let me know. I’m so happy to help! And I’m so glad you’re here! It always makes me so happy to meet other people who are excited about making traditional “nutrient dense“ foods! Love, Mary❤️😘❤️
Thanks for your teachings.
Fantastic video! I just love you and so do my kiddos. Making this now!
Beautiful color!
Hi Vickie!! Thanks so much for visiting and commenting!! Your encouragement means so much to me!! Love, Mary
Respect and best wishes from India madam. I love the minimum waste approach.
❤️❤️❤️❤️❤️❤️!! Thanks a lot, 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 ❤️😘❤️
I absolutely LOVE your presentations! You are so informative and I subscribed to get more great videos from you. I don't (think) I like beets but am going to try this sine the radio is bombarded with beet supplements. Thanks for taking the time to do these videos!
Kelly Norris - Hi Kelly, Thank you SO much for visiting. And thank you so much for the kind words. You made my day!I am glad you will give beet kvass a try. It is so much more nutritious than any thing you could probably buy over the counter. Being that it is homemade and naturally fermented, it is very rich in probiotics in addition to all of the wonderful nutrition that beets, in themselves, provide. Do you enjoy about learning how to make Traditional Foods? If so, 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. You can watch it here: czcams.com/play/PLkRuW3pBo2U3zGjKoZopXLAEZk5gJGenj.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.
Love beets, we eat them all the time very good for you.
Whippoorwill Holler - Hi Lori...us too!! They are delicious!! Thanks so much for visiting and commenting!! Love, Mary ❤️😘❤️
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’m a fan of beets so I will definitely try this too!❤️ Thanks!
Thanks so much Mary for the easy to follow beet kvass recipe. I just tried your recipe the other day and I put it on top of my frig while it ferments. It is so pretty, we can't wait to taste it. My husband & I are both into fermenting & have come to understand the benefits from fermentation. So in about 5 days I'll let you know how it turned out. So excited, thanks again. Rebecca
Thank you so much for the presentation of beet root
Thanks for such a brilliant video, it’s great to learn this kind of thing from someone who has a real working experience. I made 2 litres a few weeks back and just started another batch today. I live in England and beetroots are in peak season right now (and cheap), so it’s great to make the most of them.
Jayne J - Hi Jayne, thank you so much for visiting and thank you for the kind words! Glad you are enjoying making the beet kvass!! 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, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: czcams.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, I am certainly enjoying some of your other videos, too. I think it’s extremely interesting seeing that fermenting is a way of preserving and that it is seen as traditional over in America. From what I’ve learnt previously, I believe that these traditional fermenting processes must have been taken over to America by Northern Europeans from everywhere on mainland Europe but not from The British Isles.
I have been making traditional foods of all kinds for many years, and I can say with a high degree of certainty that there is not a tradition over here for lacto-fermentation. I wonder whether we put all our collective fermentation know how into beer making instead. I made pickled onions, beetroot and piccalilli for years, as well as a variety of chutneys, all with vinegar techniques. Malt vinegar being a by-product of beer making, that’s why I have my theory.
Only very recently have I delved into fermenting foods, and have also made sauerkraut, it is really unheard of over here. I am very much looking forward to doing dill-pickles (I saw your video) next year when we grow some. I have done these other years when we’ve grown our own gherkins but, in vinegar, they were extremely overpowering.
I will certainly be looking at your other videos which look very interesting, indeed. Can’t bring myself to submit to fb though.
Jayne J - Oh Jayne! Thank you SO much for sharing all this wonderful information! I really am so glad you’re here!! Love, Mary❤️😘❤️
Wow ! Thanks Mary 😊😊
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. ❤
Thank you for all the effort and the information you put into all your videos, you are lovely.
Thank you for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my CZcams channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: CZcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: czcams.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: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.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.
Thank you so much I am making bone broth in a slow cooker as we speak...and yes I will surely check out your many recipes. Your CZcams video is awesome, keep up the good job of educating us. I appreciate every minute of it. 👍
Scarpion Girl - Thank you SO much for the kind words!! Keep me posted on how everything turns out. And I’m always here to help!! Love, Mary🤗🤗🤗
Thank you! Great video
Great video! Easy and welcoming approach.
I love sautéed beet greens & stems - of course the beets too! I will try this recipe though! Very healthy ❤️
Hi Heidi, Wonderful!! If you enjoy making Traditional Foods, be sure to head over to my CZcams channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: CZcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: czcams.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: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.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'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.
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.
Mary dear...wonderful recipe....thank you so much for teaching!
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 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 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 Mary🌻
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
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: czcams.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!
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: czcams.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: czcams.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.
I love beet salad yumyumyum
I use a potato peeler to peel beets.
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. ❤️
I will definitely make this. Thank you for sharing.
Thank you Mary. Am really learning
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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.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: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.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.
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: czcams.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: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: czcams.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: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.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.
Thank you, will make some today
That's wonderful. I'm going to try this today ❤❤
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: czcams.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, you are a gem ♦️
Your pearls of wisdom are PRICELESS!!!
Thanks for sharing.
I LOVE YOUR CHANNEL ♥️
Could you please do a video on how to make
Tepache.
It's a fermented drink made with pineapple, cinnamon sticks, cloves, water and sugar 😋
I have also seen where raisins are used.
~ Blessings ~
Hi Carli, Thank you SO much for the kind words and sharing your recipe! Sounds delicious!! What you’re describing is similar to water Kefir. I will definitely share some thing about that. If you enjoy making Traditional Foods, be sure to head over to my CZcams channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: CZcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: czcams.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: czcams.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: czcams.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: czcams.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: czcams.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: czcams.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.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: czcams.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: czcams.com/video/qjOJh8Cb_-k/video.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.
@@MarysNest
Mary,
You're,
"Beautiful" !!!
And the amazing knowledge you share, is what the world needs right now...
Most of the families do not know how to put a healthy nutritious meal together, let alone delicious.
I love everything you share.
~ Blessings ~
👍👍👍
Just finished my first batch and decanted into a bottle with a flip top. I’m hoping for more fizz but either way it’s very tasty! Love the added health benefits too!!! Thank you Mary!
You did such a good job🌟🌟🌟🌟🌟
If you get beet juice on your skin, use some salt as a scrub when washing, and most of the stain should lift! :)
even better use baking soda. Wet your hands and sprinkle with a generous amount of baking soda and use like a skin scrub. Your hands will be clean. Baking soda also cleans beet stain off counter tops etc.
Thank you for the lovely recipe! I decanned the beet kvass of 6 days. The taste is fantastic truly! It is bubbly. I had been wondering if it tastes weird. But it really has a very nice taste. I made it with only 1 last beetroot and 1 tea spoon of salt and boiled water. Thank you ^^
Excellent video by one of the most delightful and charming presenters on youtube. Thank you!
Thank you!
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 !!
Look at you! Your subscriber count is really growing. Way to go.
This and That with Denise Jordan - Hi Denise, You are so sweet!! Thank you so much for all the support!! Love, Mary ❤️😘❤️
Absolutely love all your utubes.
Absolutely loved your vid Thanks
This is the loveliest video about Kvass :) started making it yesterday for the first time, today I started seeing bubbles (is it normal to get so excited about this or am I being silly)? I wasn't sure how much salt to put in 1 little water so I'm experimenting with two jars (1 tbsp in one, and 1 tsp in another)...can't wait to see and taste the results..thanks and much love! ❤️
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: czcams.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. :-) czcams.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
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❤️😘❤️
Lovely thank you 😊
today is the day!!!! also need to make a hibiscus vinegar (for my hair) and strain the mango vinegar... can't have too many ferments sit around since I have no counterspace :)
Wonderful! Keep me posted! Love, Mary
@@MarysNest update: after 2 days it was so bubbly that it clogged the little airhole in my pickle pipe and it started bulging. Opened it, took a bit of the foam off and tasted it, closed it again and will let it sit another day or so; taste wise not bad, but nothing special yet, thus at least one more day.
I loved this video!! Can I use the new lids that they make for fermentation. They are rubber and have a little slit at the top to let the bubbles escape once in a while?
Hi Damaris, Oh definitely! Those little "pickle pipes" are wonderful!! Thank you so much for visiting!! And I am so happy that you loved this video! 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 CZcams 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.
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.
Hi Mary! I just LOVED this vid!!
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
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
Thank you so much! Just picked lots of beetroot so will give this a go. You answered all of my q's thoroughly. Thanks again! :)
Thankyou for showing this. I love it and will try today.
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
This is a wonderful recipe and tutorial, thank you so much! Inspired, I just tried making my own, first batch of beet Kvass. It sat on my counter for about 5 days and turned a deep Burgundy colour, but I never really noticed bubbles. Did I do something wrong? Admittedly, I was a bit nervous about too much pressure building up, so I 'burped' it at least twice a day. Could that have ruined it? Is it possible to burp it too much? I noticed a thin layer of scum on top, not mold. I took it off and poured the liquid into another jar and put it in the fridge. I took a small test taste- it tasted salty (like salt water?). Also the beets floated to the top (but were still submerged) by the end of the 5 days. Wondering if this is normal too? Looking forward to trying again.
Thanks so much for visiting. And glad to hear that you are experimenting with Kvass. You did everything fine. The fermentation sill continues even if you burp the jar a lot.You are just letting out the build-up of carbon dioxide by the good bacteria. Your Kvass is fine. Yes, it will taste salty but needs time in the fridge to mellow. I generally like to let my Kvass mellow for 6 months. However, that said, if you leave the beets in it, they will absorb more of the salt and the taste will begin to mellow within a few weeks. Hope this helps.
BTW - 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, 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: czcams.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.
Thank you! This is so helpful.