Guest guest Posted March 30, 2011 Report Share Posted March 30, 2011 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...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.