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).
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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.
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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 is sponsored by Zukay Live Foods.
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