You all know how much I love fermenting and fermenting foods, so you can imagine what a treat it was for me to visit with him!
“We want to make the health benefits (and taste benefits) of raw, fermented vegetables available to everyone, and in ways people already eat and drink, so you can fit them into your daily diet real easily.” — Zukay
We talk about Scott’s family and his love for country life and fermenting and how he got started in the business of putting probiotic beverages into the daily life of people all over the country.
Prior to the interview, Scott had sent my family 4 bottles of kvass, and they were oh-so-delicious. My husband used the word “fresh” to describe them. When took my first taste, I was pleasantly surprised by the perfect sweetness (not too). Then I looked on the bottle ingredients and saw “raw green stevia” and I’m pretty sure the next word out of my mouth was “brilliant”.
As I told Scott during the podcast interview, I’m going to add stevia (Mountain Rose Herbs stevia) to my homemade kvass from here on out!
Yesterday I finally had the chance to see if our local grocery store, with a good health food section, carries Zukay. They don’t. I’m going to suggest that they do.
So here we go, you can listen to the podcast by pressing play above or below — and continue reading for links shared, resources for listener questions, and of course — the giveaway (where everyone wins! no joke).
Won’t play for you? Try here.
Links Mentioned in this Episode
- Zukay Live Foods website
- Zukay on Facebook
- WildMountainPaleo.com — to purchase Zukay foods online
- My book, The Complete Idiot’s Guide to Fermenting Foods — has a few kvass recipes
Rhonda asked (via voicemail): how healthy are the green powders on the market and if she wants to make hers at home, can she dehydrate and powder leftover veggie scraps (especially greens)? Any preparations that need to be made?
Yes! Dark leafy greens and certain other veggies should be steamed and the water drained in order to reduce anti-nutrients. Then go on to dehydrate and then powder. I’ll work up a green veggie powder for the dehydrating class. (Thank you for the idea!) In the meantime, here are the veggies you’d want to cook a bit before drying. Dark greens such as spinach, chard, kale, beet greens, collard greens, and mustard greens contain oxalic acid which inhibits mineral absorption; steam and drain water to wash away this anti-nutrient. Some cruciferous and brassica vegetables such as cabbage, cauliflower, broccoli, Brussels sprouts, kale, mustard greens, collard greens, and Bok choy contain goitrogens which interfere with thyroid hormone production; lightly steam or roast before moving on.
Rhonda also asked (via voicemail): about sprouting seeds during the winter (beyond alfalfa). She especially mentioned broccoli.
I never had good results with broccoli sprouts, plus they gave me a tummy ache. Here’s the sprouting mix I mentioned (red clover, radish, and fenugreek). Here are a few other links I dug up from my archives (keep in mind I don’t do this much sprouting any more!):
Susan asked: If you had to decide between making yogurt or kefir with pasteurized milk which would you choose and why?
I would base my choice on the cow’s diet and breed. Here’s a post where I share my priorities: Choosing the Best Milk.
Thanks for the questions, Rhonda and Susan!
The Zukay Giveaway
This is an awesome giveaway because everyone can walk away a winner. No joke!
- 1 person wins a case of any 6 Zukay Kvass Beverages
- 10 people will win a free bottle coupon
- everyone can get a special book of 4 coupons that saves $5.50 off 7 bottles (see directions below)
Here’s how to enter.
To enter for the #1 or #2, use the widget below. Open to residents of the U.S. only.
To get #3, the special coupon book, visit Zukay on Facebook or the Zukay Live Foods website, and send them a message with your name and mailing address. They will not use your info for anything else ever again (Scott is a stickler for privacy) — but they need it to send you the coupon book.
If you have questions about any of this, please use my contact form (otherwise your questions will get buried in the comments).
This giveaway ends Sunday, February 17, 2013 at midnight. Best wishes everyone!
Got Questions or Comments for Future Podcasts?
I’d love to answer your questions or share your comments on the air. Here are the guidelines:
- Share your name and where you live.
- Share your website or blog URL (if you have one).
- One question per voicemail — leave as many voicemails as you’d like.
- Keep each question brief — like 30 seconds or less, if you can.
When you’re ready, click the button below to record your message.
If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.
I’d be grateful if you’d visit my podcast on iTunes and leave a rating and/or review. KnowYourFoodPodcast.com/iTunes or gnowfglins.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there’s a new podcast? Click here to sign up.
Leave a comment below sharing what Zukay fermented veggie kvass you want to try or what you think if you’ve already tasted Zukay’s stuff.
Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
Disclaimer: We received samples of Zukay kvass beverages, without any obligation of a favorable review. However, I can’t help but give a favorable review because they’re that good. This post and giveaway are sponsored by Zukay Live Foods.
This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.
Learn to cook the GNOWFGLINS way in less than an hour a week!
Provide your family with healthy, delicious, nourishing meals! As a member, you get:
- 100s of videos in bite-size pieces
- Weekly meal plans for you and your family
- Access to 8 online traditional cooking classes
- Exclusive recipes
- and more!