Beet Kvass

[jaumeb]

I prepared beet kvass in winter using only salt and beets with the skin in a fido jar. I tried again at a later time with higher temperature and the new batch smelled like feet and I threw it away. I prepared a new batch with more salt and whole beets, which turned out salty. For the next one, I am planning adding lemon juice and leaving it in the fridge.

[beagleKen]

Hi there,
I have been making beet kvass for some time now and wanted to share some observations and uses. I have gotten in the habit of letting my kvas sit on the counter for 7-10 days before putting it in the fridge. Then I put it in the fridge for 4-6 weeks with the beets still in the container. You will be amazed and it is soooo worth the wait. I also put a lemon and/or an orange or a bit of ginger in with the beets and salt. I do not use whey, I use kvas from the previous batch as my starter. The citrus in addition to giving it a nice background keeps the molds at bay while it ferments on the counter for a week. At the end of the time in the fridge. I strain out the beets and citrus, grind them up and out them in my next sauerkraut as the starter or I dehydrate them and use them on salads etc, Yum!
Love to hear others variations.

What's your recipe?