I added 2 red apples to my beet kvass, and let it ferment for 4 days. Is it safe to eat the beets and apples or should I throw it out? I used sea salt no whey
Hello, Glizzy! Yes, the beets and apples that you put in there are not fermented veggies, great for you!! (unless there's some problem with combining a fruit and vegetable that I don't know about)
Way to go! It takes longer in the winter- maybe 5 ish days? And in the summer, it only takes 2-3 days. Thankfully there's no such thing (in my experience) as too long! White film that forms on top is normal and can be discarded- green and black, no bueno.
@@curly-hairedcountrygal1275 so I've made two different batches. First batch with salt and it just tasted like salty fresh beet juice. It sat on counter 7 days and I did see bubbles. Second batch I tried sugar instead and again 7 days on counter no bubbles no nothing and it had the faintest taste of fermentation. I want to try longer and see if it ever gets sour? Is it supposed to still taste like fresh beet juice?
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I added 2 red apples to my beet kvass, and let it ferment for 4 days. Is it safe to eat the beets and apples or should I throw it out? I used sea salt no whey
Hello, Glizzy! Yes, the beets and apples that you put in there are not fermented veggies, great for you!! (unless there's some problem with combining a fruit and vegetable that I don't know about)
I'm trying beet kvaas and wondering how long to let it sit on counter? Minimum time versus too long? Thanks
Way to go! It takes longer in the winter- maybe 5 ish days? And in the summer, it only takes 2-3 days. Thankfully there's no such thing (in my experience) as too long!
White film that forms on top is normal and can be discarded- green and black, no bueno.
@@curly-hairedcountrygal1275 so I've made two different batches. First batch with salt and it just tasted like salty fresh beet juice. It sat on counter 7 days and I did see bubbles. Second batch I tried sugar instead and again 7 days on counter no bubbles no nothing and it had the faintest taste of fermentation. I want to try longer and see if it ever gets sour? Is it supposed to still taste like fresh beet juice?
I believe Kvas is Russian.
Hi, Donna! Thank you!