Scuss my ignorance folks but are either kvass or rejuvelac probiotic liquids that I can use when the recipe calls for a probiotic capsule? If either or both of them are, then how much should I use? (I know it really depends upon what I am fermenting - and how much, but a ballpark figure will be fine).
Both kvass and rejuvelac are probiotic. I don't know what the recipe is you are using. Keep in mind what Sandor Katz says: "Fermented vegetables are safer than raw vegetables." Smell it. If it smells off, don't eat it. It may not have properly fermented. It may just have rotted, which is not safer. Don't eat rotten stuff. If it smells right and you think it fermented correctly, just try a little at first.
Thanks for the info John ... For your information (and perhaps entertainment!) I found myself reading about the wonders of fermented banana! The recipe was simple - sliced banana, water, and a probiotic capsule. Being frustrated by the possibility of having to go out and buy a bottle of capsules, I looked elsewhere on the net and found somebody using rejuvelac as the probiotic addition to another recipe, so I thought I might try it ... then somebody else mentioned kvass also being a probiotic addition. But I thought I better check with you guys to see what you might have to say about it ... So I very much appreciate your advice - thankyou.
The kind that I had heard about was made with beets, which are highly nutritious. Fermenting them eats up the sugar, which is the biggest problem with beets. Many people ferment to eat up something that they don't want in their body, such as sugar, an overwhelming bitter flavor, or oxalates.
There are different kinds of yeasts and that word is used as a bad one in the candida cleanse community certainly. The wild yeasts that cover every inch of our body in association with the acid mantle of the skin and in balance in most of our internal body help us tremendously. It is only when we feed excessive sugar into the system does the sugar magnet candida come into play.
If you want to do a little experimenting, you might want to see if you can get your hands on some raw milk. Pour a small portion into a sterile glass jar with a lid and sit it on your counter, out of the sun until the milk clabbers or separates. This is the way milk was consumed in many a Scottish traditional village because it is healthy for you and refrigeration was non-existant. I have tried it and it is VERY tart but my tummy found it fine.
If you then pour off the yellow liquid, this is live whey culture. You can use about 3 tablespoons whey to any jar of fruit/veg as the starter for fermentation.
You might also simply cut up the bananas, which have high fruit and leave them out for a few hours on a clean dish, then process them into the jar--this would take advantage of the wild yeasts in the air--they exist on the skin of the banana, but since you are removing them, you need to replace them somehow.
Good luck and let us know how it turns out. Kvass would change the taste and color me thinks and I never cared for rejuvelac at all. Didn't sit well with me.
The real world is bizarre enough for me...Blue Oyster Cult
Diego Footer on Permaculture Based Homesteads - from the Eat Your Dirt Summit