Zig Forums Dietary Thread: Kombucha, Kefir, Kvass Edition

Kvass is also good stuff, just the right amount of alcohol and easy to make. Not going to bother posting a recipe, but it's good.

Can you make kefir with traditional mason jar double lids (the metal kind, in two parts)? I don't have any plastic lids but will get some if need be. Been wanting to make kefir and kombucha for a while now, already been successful starting a sourdough mother in the past few months. Love smelling that stinky fermented pile of dough

Also, in line with the general purposes of this thread, anons should look into making kimchi as it is an excellent way to foster the growth of gut bacteria and is tasty as hell. Can be a fun project for an afternoon with your partner. Plenty of great guides online.

Last post but people should google "sandor kraut", he's the wizard

Fuck off you sliding kike cunt.

Here's kvass pasta from the post I made at Zig Forums couple of months ago.

Disclaimer, I'm no pro in fermenting, I just do it exactly like my wife's grandpa did - and it works. If you are a smartass and know how to do better, then please suggest your way.

To make a kvass mash:

Take a loaf of rye bread (any non purely wheat bread should work, but rye bread works best - I use whole grain rye bread), slice it in even, 1cm thick slices.

Bake them in the oven until they are brownish color (you could likely skip the baking and sun-dry it, or something. The point is to dry the bread up reeeal good). It stores well.

Take filtered water in a big 5l jar, and add sugar (5 tablespoons should be enough, but you could use more) and some yeast (really not much, it will eat sugar and grow anyway). You will only need to add yeast once.

Put the bread into the jar as well. Cover with gauze, leave for 3 days.

After 3 days, drain it (it will be rather disgusting to drink, but will smell good - don't drink it though), take bread mash, divide in half (you can either start a new batch or just throw that half away) and add half of the freshly dried loaf.

Add sugar. Again, don't add anymore yeast. There is no need.

Wait for 3 more days, drain again. You now have a good partly fermented mash that will give you good kvass from now on.

Cycle is like that -

1. Take mash that fermented at least 2 times, divide in half, one half goes into trash (or use it with other batch)

2. Add half of baked/dried bread loaf.

3. Take clean water, 5l

4. Add sugar, at least 1 tablespoon per liter of water, and stir well until sugar is dissolved.

5. Put mash and bread into sugar water, cover with gauze, wait 2-3 days, drain, enjoy (after first day you can taste it - drain when the sweetness is appropriate, store in fridge, and drink in the next 24-36 hours - after that it's just not very tasty anymore).

6. After draining, remove mash, goto 1.

Mash is stored in the fridge - I never had problems with using weeks old mash - no weird growths or anything. It just eats all remaining sugar and goes into anabiosis.

You may try using natural sugars (like apple juice or beet juice), it may or may not work good. I will try some day when I will have enough space.

couple of things moishe
fermented foods are the god-tier foods the europeans of old ate, subhumans like chinks and niggers as you mentioned had no such thing, nor did they have a reason, it is a european thing to preserve food for the winter when the need for high quality energy is at a peak. there was never a need for it in temperate and tropical places where food was readily available year round.

This is complicated and boring, just drink water and make sure to eat all the right foods and cut your arm when you succumb to temptations like sugar and wanking as a form of self discipline. Simples.

yes, get at least pint sized so you will be able to expand your batches with just one jar.
you should use the metal ring and a cloth (i believe they are called sac-cloths, similar in structure to a bed sheet with shitty thread count) so that it can breath better and keep out any bugs or bacteria.
you should only need a handful of supplies to get started

you can generally get about a glass a day with this setup, strain the kefir into your glass, scoop the remaining grains and muck back into the jar, pouring a small amount of kefir back in to jump start the next batch, add the required amount of milk, cover and wait, it can take between 24-72 hours depending on temperature, also keep away from direct sunlight.

Come on dude, don't respond to obvious provocation.

I don't really like kombucha, even if it's just like kvass, but with tea instead of bread. But sauerkraut is completely different issue. When I was a student poor as fuck, I sometimes survived a day on a half jar of kraut and a 700g bread loaf. When I grew up, I started appreciating kraut for its tingly taste and health benefits. Usually, a luncheon in my country is a meat dish plus some side of potatoes and a big pile of either stewed beets (delish as well) or kraut. I got used to eat it almost everyday, and now I dream about a possibility of making my own kraut along with kvass.
If only mortgages weren't so much of a kikery, I'd probably buy a house with a miniature patch of land - just for apples, beets, cabbage and maybe something else.

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