Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 Some of those recipes seem to call for a LOT of salt! Part of it may be that different salts measure differently, depending on their grind and how " fluffy " they are. My own measure is: it should taste slighty salty, like a good soup. If you are worried about it fermenting correctly, add some vinegar ... it won't affect the fermentation negatively (it's going to end up sour anyway) and it keeps yeast growth and slimy bacterial growth down. On Wed, Mar 30, 2011 at 11:55 AM, walshseven <walshgam@...> wrote: > Help... I made some beet kvass last week and it tstes really salty! Is this > OK? I followed a recipe that called for 1T salt per 2 med or 3 small beets > plus 1 more T of salt if no whey. I had no whey so I added teh other T of > salt. What did I do wrong? > Thanks, > Ann > > > > --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 Is the yeast in ferments like beet kvass and rejuvelac bad to consume? Would you describe that yeast as flowery tasting? Kathleen Sent from my iPod On Mar 30, 2011, at 10:32 PM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2011 Report Share Posted March 31, 2011 Hard to say about any one particular yeast. If it tastes good and makes you feel good, it's probably a good yeast. The yeast that makes beer and wine seems to work nicely! :-) Kvass, the way Sally Fallon described making it, was more lactoferment than yeast, ditto for what I've heard about rejuvelac. I haven't had either one though. I tried making kvass once, but it molded, and I don't like fermented beets much. (Bread kvass is out, since I don't do bread). On Wed, Mar 30, 2011 at 10:43 PM, Kathleen <kathleencsa@...>wrote: > > > Is the yeast in ferments like beet kvass and rejuvelac bad to consume? > Would you describe that yeast as flowery tasting? > > Kathleen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 If you can't use whey you can always use raw ACV and a bump. Kathleen > > Help... I made some beet kvass last week and it tstes really salty! Is this OK? I followed a recipe that called for 1T salt per 2 med or 3 small beets plus 1 more T of salt if no whey. I had no whey so I added teh other T of salt. What did I do wrong? > Thanks, > Ann > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 When I made mine, I did use the whey thou, but after 2 days if was too salty for me and I let my sit out on the counter for another day and it was just fine. I would let it sit for another day, on my recipe, it said that the longer you let it sit at room temperature the better it gets. > > > > Help... I made some beet kvass last week and it tstes really salty! Is this OK? I followed a recipe that called for 1T salt per 2 med or 3 small beets plus 1 more T of salt if no whey. I had no whey so I added teh other T of salt. What did I do wrong? > > Thanks, > > Ann > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2011 Report Share Posted April 21, 2011 You didn't do anything wrong. A tablespoon of salt to a quart of water makes a very salty product. Your ingredients will ferment with less salt, 'though it may take longer. Whey helps to produce the ferment more quickly. I use a teaspoon of salt plus the whey. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2011 Report Share Posted April 23, 2011 The first batch that got the white film, I only added 1/2 tbsp. It said on the instruction that if it was too salty to add less salt, and that is what I did. But then it got the film and I thought it was because of the less salt. I took the white film off, and is as good as the other batches. Thanks everybody for their suggestions. > > You didn't do anything wrong. A tablespoon of salt to a quart of water makes a very salty product. Your ingredients will ferment with less salt, 'though it may take longer. Whey helps to produce the ferment more quickly. I use a teaspoon of salt plus the whey. > Quote Link to comment Share on other sites More sharing options...
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