|Farm to Fermentation Festival Talk: Keep The Beet|| |
- Beet Kvass- (All ingredients bought at the Farm Store that morning)
- 3 organic Beets,
- 1 Pkg Body ecology OR Caldwell vegetable starter culture OR Whey 2 TBS as your inoculate,
- 1 teaspoon Tara Firma brand lavender unrefined sea salt
- 2 quarts good quality water,
- 1 jar with lid or anaerobic vessel my preference.
- Wash beets thoroughly and cut off top and bottom. cut into medium cube size. Put into jar and add rest of ingredients. Put on lid not tight, shake to mix. Sit on counter for 24-72 hours to ferment. I was taught this process and only up to 72 hours for the first ferment. A reader just brought to attention something missing here! Thank you. Now everyone is different and yes I have seen lots of posting's with longer ferments, but my preference is about 48 hours and I do go on to re ferment sometimes 2-3 times after. Now fermenting is an art and a science and it is appropriate to experiment to a certain degree. Taste at that time and refrigerate and drink at morning and night small amounts! When you get down to one half cup of the liquid, you need to refill the jar with water and re -ferment for 24 hours again and do the process at the most 4 times or some only tolerate one time and start again, At this point, compost the beets for use in smoothies to utilize every bit of the all mighty beet. Very powerful probiotic fermented drink. It is a blood alkalizer, liver and gallbladder support and loaded with many vitamins and minerals increased by the lacto- fermentation process.
I was a speaker in the First Annual Farm to Fermentation Festival on September 16, 2012 hosted by Tara Firma Farms, in Petaluma, CA. Sit back an read my experience at the Farm To Fermentation Festival Talk by Keep The Beet.
I was among a select group who truly are passionate about fermenting all kinds of foods for the purpose of improving their health. The “Grandfather” of the fermenting world, Sandor Katz just launched his second book, The Art of Fermentation.
My talk was titled, Fermentation and Your Health.
I came by this by way of being a Professional Chef for over thirty years. I love to cook, but I knew in college I was intrigued by nutrition. So I dropped out of college and went to culinary school instead. My career lead me all over the world, worked for celebrities, famous chefs, movie moguls, and many families who needed a private chef.
So, after many years, I went back to school for nutrition and fermentation certifications. As a Nutritional Therapy Practitioner, Certified Healing Foods Specialist and Certified Gaps Practitioner, I had so much material to cover to explain why fermented foods should be part of your daily food consumption.
I began by demonstrating my favorite fermented beverage, Beet Kvass. I wanted to inspire anyone who had never fermented, how easy it is to do!! My recipe follows with many variations on flavors depending on the season.
The rest of my talk was an overview of a very powerful nutritional healing protocol involving fermented foods as a focal point, pivitol in “healing and sealing the gut”. The GAPS diet by Dr. Natasha Campbell Mc Bride, is The Gut and Psychology Syndrome. Healing the gut with grass fed bone broths and sealing the gut with probiotic fermented foods in a very specific manner is what healed Dr. Natasha’s son of autism. Another key element is, removing the toxins through the fermented foods and specific juicing that allows a slow detox that the body can tolerate most naturally.
The last topic we discussed, was a simple digestion and HCI acid test to determine your level of this important function. Eat beets and keep tract of what color your urine is. If there is even a hint of pink, you have low stomach acid or HCL. Without it, simply you cannot absorb B12 and other cofactors such as zinc. It goes on from there and leads to proteins and fats not breaking down properly. Stomach acid is necessary for a host of other duties, such as preventing gluten and casein from becoming opiods; which are additive type substances. Histamine helps trigger the release of stomach acid. Histamines can be found be found in several foods such as ferments, yet another good reason to eat fermented foods with every meal.
Tara Firma Farms is producing those foods, pure real foods that allow you to heal. The pastured and grass fed animals are amazing tasting and part of the meat CSA, as well as the organic vegetables and fruits.
The highlight for me was meeting all the farmers and fermented food producers, most in the area locally. The keynote speaker, Sandor Katz being someone I admire immensely for getting this movement going along with countless others in the field. I loved seeing and talking to people just interested in learning and tasting all the wonderful foods of the day.It truly had a special feel at the farm as though we were a lucky few experiencing something very unique, as Sandor said; creating community and sharing foods together!
Keep the Beet!!
This post is part of : Savoring Saturdays # 40