Dinner

I had some bread with butter and honey and two wonderful delicious pickled eggs for dinner today washed down with some beet Kavass. This was my second batch of Kavass. I used some red sugar beets and some candy cane beets. I wasn't sure if I had to use the red beets but the farmers market only had what it had --so away I went. Along with mixed beets I cut the salt in half. I am thinking they use the salt more to pull the juice and not to preserve. Since its a lacto fermentation process and I'm using whey I didn't see the need for the extra salt so "thwap" I cut it in half.

The result was wonderful I still got a lovely deep red color and the taste was far less like revved up gator aide, The results are immediate. My energy is up and well other things are very regular almost text book.

Beets will be a staple in the garden process. It seems if I get the soil right it will be a good crop and will be easy to store into early winter. I don't much like them but they make me feel great.

I think there needs to be a video on this stuff. I'm sure Julie wont let me put her in the next one so I guess it will be me. Maybe Ill sing too ... they're gonna put me in the movies ... they're gonna make a big star out of me .. I think thats Buck Owens actually ..hmmm. Stay tuned

and here you go ---- I am learning how about that

"Salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. The amount of salt can be reduced or even eliminated if whey is added to the pickling solution. Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation."