Comments on: Beet Kvass

By: Betty

Betty — Tue, 17 Jan 2012 18:21:15 +0000

My guess is that kvass going moldy is caused by not enough salt + too warm for too long. Maybe sticking it into the refrig after 2 days might stave off the mold!

By: Michelle

Michelle — Tue, 25 Oct 2011 12:06:19 +0000

After the fermentation period on your countertop for the 3-4 days, place the jar in the refrigerator for at least one week, but three or four are better. The longer it sits in a cool place, the better it tastes. It becomes thick and rich in flavor and the salty taste disappears. However, you can drink it anytime after the first week. http://marly67.wordpress.com/2010/03/27/beet-kvass/

By: Sunday Surf: Lacto Fermented Foods & Beverages « Liberated Family

Sunday Surf: Lacto Fermented Foods & Beverages « Liberated Family — Sun, 02 Oct 2011 07:09:22 +0000

[...] was in the mood to make Beet Kvass, so I went hunting on the internet for a recipe and came up with this one. Which reminded me that there is a recipe for it in Nourishing Traditions. I went with the one in [...]

By: Beth

Beth — Thu, 01 Sep 2011 18:19:33 +0000

oh, that is sad. not sure why it would have gotten moldy so quickly. Hope you are able to figure it out.

By: BlessedCP

BlessedCP — Mon, 22 Aug 2011 00:19:06 +0000

My kvass got moldy on day 3! So so sad! I used fresh organic beets from our garden, clean well water, sterilized jars, sea salt and fresh whey from my homemade yogurt. I don’t know if it got too warm or what.

By: Beet chips « grace garden

Beet chips « grace garden — Fri, 24 Jun 2011 12:06:38 +0000

[...] we have so many this year. I tried beet kvass, which turned out to be too disgusting even with its renowned health benefits. We still have a full jar in the fridge if anyone wants some. I keep thinking I’ll work up [...]

By: Hailey

Hailey — Tue, 31 May 2011 21:51:30 +0000

If you like this you all would love coconut water kefir and you can make it yourself a whole lot easier and faster than this use bodyecology raw frozen coconut water and kefir to make it even easier and it is like coconut champange you really get addicted to it fast love hailstorm

By: Kyle

Kyle — Fri, 24 Dec 2010 17:17:06 +0000

I love this. The first time I made it, I drank it all in a couple of days. The second batch I drank a bit but then forgot about it. A few months later I uncovered it and it is more delicious and tastes more sweeter/beetier than when I first put it in the fridge.

By: Jerri Cunningham

Jerri Cunningham — Wed, 24 Nov 2010 04:23:15 +0000

I am making my second “from scratch” recipe of beet kvass. The first was much as you described, salty. I did refill my jars with filtered water and it was weaker, just as you described. This second recipe with fresh beets has been sitting on my kitchen counter for about 24 hours and is developing a “gelatinous blob” on the surface, I’m assuming from the whey which is a few weeks old, but has been continuously refrigerated. I made it from raw milk purchased at a local dairy. My first batch didn’t develop this look and at the most appeared frothy or fizzy. Should I be concerned about drinking this gelatinous blob or should I filter it out when I am ready to consume it? It doesn’t appear particularly appetizing.

By: Beth

Beth — Mon, 15 Nov 2010 07:15:13 +0000

I’ve never tried Kombucha, but it’s definitely on my list of things to try. I want to make it with Roobis – have you ever done that?