Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 Hi, I don't think my beet kvass experiment is working. I followed the recipe in nourishing traditions, except I substituted lemon juice for the whey. I also added the contents of a 500mg capsule of milk free acidolphilus culture. These expired 4/2003, so, considering the outcome of my beet kvass experiment, I'm guessing the L. acidophili are all dead as a doornail - although maybe I messed something else up. What I've got right now after nearly 48 hrs of sitting at room temp is something that looks and tastes exactly like what I started with - purple, salty, watery lemon juice. I've never had beet kvass before so I don't know what the end product is supposed to be like, but I'm assuming that it should be different after 48 hrs from what I started with. So, is there any way to recover this or should I throw this stuff out? Any suggestions? Thanks in advance, Quote Link to comment Share on other sites More sharing options...
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