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

[Guest guest]

> > 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,

[Guest guest]

> 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?

Yes, I used an airtight lid, although I did crack it open occasionally to

make sure there wasn't too much pressure. And yes the tang developed after

several days in the frig.

> 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?

I used kefir whey. I haven't seen any problem with mold.

Kris