Re: Beet kvass problem

I had a great success making the beet kvass last time. I followed the NT recipe exactly using whey I'd drained from some organic pasteurised yoghurt and it turned out just like the Amish beet kvass I tried at last year's november WAP conference in washington.

This time however I got very over excited and about a month ago I bought stacks of beets and peeled and sliced them up, put them into about 8 sterilised jars then realised i didnt have enough whey (duh, I know.) so I put 1 tbsp of whey and about 2 of Sea Salt (just in case, I figured) - the recipe only calls for one tbsp of salt. Sat them on the bench 2 days at room temperature, then put in the fridge. 2 weeks later I tried a jar and other than being way over salty it was OK. Another few weeks have passed and now its just like egg white in consistency. So gluggy and unappealing, I'm scared to consume it really. It's sort of comforting knowing it happened to someone else too.

But why???! I wonder if its got something to do with adding too much salt... or not enough whey, does it change the bacteria produced... is this syrupyeggwhitey beet slop still good to consume or is it composting material now??

Don't think it was exposure to air due to opening the jar as I just went and checked another unopened jar of beet kvass and it too is eggwhitey/thick syrupy.

Can't answer your question; can only sympathise. Anyone else have some advice to offer???

Tweet