A couple weeks ago I made some fermented beet kvass. I used fresh organic beets (peeled) with 3 TBS of sea salt in a 2 quart glass jar, using spring water (no whey was used). I let it ferment at room temperature for 3 days and then let it sit in the fridge for 10 days. I started consuming about 4oz a day on Saturday and since then I've experienced bloating, gas, digestive distress and some appetite suppression. My bowels are normal (stinkier than normal...sorry for the TMI) and I don't have any constipation or diarrhea.
It tastes really salty, so I'm not sure if I'm consuming to much sodium and I need to lower the salt content the next time I make? Or is this my digestive system adjusting to the natural probiotics of the kvass? Or did the beets spoil during the fermentation process?
FYI....I haven't changed anything in my diet and I used a recipe from the nourisher who suggested adding additional salt in replace of the whey.
asked byhemanvt (5773)
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on February 01, 2012
at 06:05 AM
If you're not used to fermented foods, easing in is a good idea. Maybe start with half that amount and see how your body reacts. Fermented foods can cause a yeast die off that can be uncomfortable, so go as slow as your body tells you to. Also, if your kvass tastes too salty, next time, try making it with less salt, it will ferment more quickly, so taste it sooner.
on May 16, 2012
at 01:32 PM
There are several possibilties:
1) Introduce fermented foos slowly (samll amounts)
2) If the fermentation process is not long enough, the stuff can cause gas and bloating
3): Check if you have histamine intolerance (HIT). If your body can
t make enough diamine oxidase (DAO) or histamine-N-methyltransferase (HNMT), you get probems with fermented foods becaus of the high content of histamine. If you dont have problems with other foods high in amines, you are probably not a HIT person.
4) "die off" reactions
Dr. Natasha Campbell McBride: "Healing Crisis"
on May 16, 2012
at 07:06 AM
THE recipe I have calls for ONE tablespoon of salt for a 2-quart jar, and I normally reduce even that to two. teaspoons. I think you have just used too much salt.
on May 12, 2012
at 07:11 PM
i don't think you followed the recipe correctly. If so, you should find a better recipe. your kvass should not taste salty. I don't believe you let it ferment enough. also you might have underlying digestive problems already. lactofermented foods actually aid gut health
keep at it