Re: Re: Beet Kvass; (was: Using salt to ferment vegetables)

[Guest guest]

I make my beet kvass with fresh kefir whey. It gives it " champagne " bubbles

and a wonderful flavor!

Kat

http://www.katking.com

----- Original Message -----

From: " kili94 " <lm324@...>

< >

Sent: Sunday, September 08, 2002 5:33 PM

Subject: Re: Beet Kvass; (was: Using salt to ferment

vegetables)

> > > I just tried making beet kvass and it came out way too salty to be

> > > edible and I used probably less salt than what was stated in the

> > > book. Is that the way it is supposed to be?

> >

> > Perhaps you didn't measure correctly - or maybe I didn't. I made

> beet kvass about 10 days ago for the first time using the NT recipe.

> It definitely is not too salty. It's just now developing a really

> tangy flavor. It was very bland at first.

> >

> > Kris

>

> I've attempted beet kvass 3 times and it's never turned out.

> It tasted WAY too salty, bland (no tang) and it always got mold (on

> the sides of the jar). I'd love to be able to get it right!

>

> Kris, do you have an airtight lid on when it's sitting at room

> temperature? And, it developed the tang after several days in the

> fridge?

>

> I used whey made from Seven Stars (is that the name?) yogurt. Now

> that I've got goat's milk, which would be better to use: whey from

> the milk or kefirwhey from the goat's milk kefir?

>

> Thanks for any help,

>

>

>

>

>