2

votes

Hack my homemade fermented beet kvass and negative digestive effects?

Answered on August 19, 2014
Created January 31, 2012 at 10:15 PM

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.

Ed983a42344945b1ff70fd9597a23493

on February 02, 2012
at 04:59 PM

Taking a break until your belly feels normal before reintroducing sounds like a great idea!

22212e9ba2a041e6da6c963d4d41615a

(5773)

on February 01, 2012
at 05:08 PM

Should I discontinue for a while? I haven't drank any today and I'm not bloated but definitely have a sour stomach.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on January 31, 2012
at 11:09 PM

Drinking anything with that much salt in would make me feel sick.

6120c989fd5b69f42a0834b69b87955b

(24553)

on January 31, 2012
at 10:53 PM

I don't have an answer for you, but have had a few weird reactions similar to yours when I've done homemade kombucha in any great quantity. A few sips is all I can digest well. Maybe 4 oz. is too much to start with?

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4 Answers

3
Ed983a42344945b1ff70fd9597a23493

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.

Ed983a42344945b1ff70fd9597a23493

on February 02, 2012
at 04:59 PM

Taking a break until your belly feels normal before reintroducing sounds like a great idea!

22212e9ba2a041e6da6c963d4d41615a

(5773)

on February 01, 2012
at 05:08 PM

Should I discontinue for a while? I haven't drank any today and I'm not bloated but definitely have a sour stomach.

1
03db20f160e58814827ae5a05a5c8792

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 cant 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"

http://articles.mercola.com/sites/articles/archive/2012/05/12/dr-campbell-mcbride-on-gaps.aspx

0
8551d09f28ca6b495dbf6da46cc48793

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.

0
39c7924a099ef8e02d4c953277a9e906

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

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