Beet kvass problem

I have been making beet kvass according to the recipe in NT. Sometimes after fermenting it has a strange syrupy consistency and a few times it even became similar in texture to uncooked egg whites. Really turned me off and I threw it away. It didn't smell or taste bad but I couldn't get past that texture. Once it seemed fine after fermenting but became like an egg white texture after refrigeration. I had an idea to drain off the liquid and not let the chopped beets remain after fermentation and that seems to help. But just now I was draining some after sitting at room temp for 2 days and it is syrupy. I don't know, is there natural pectin in the beets? Does anyone else have this problem? Tweet