Hi all,
I'm on my third batch of beet kvass, and I keep having problems with grayish scum (mold?) forming on the top. With the previous batch, it started around day five; the latest batch I am seeing it after 36 hours. It isn't the fuzzy dangerous mould. I remove it by dabbing it with a paper towel and the kvass seems OK; it has a pleasant earthy flavor and is gently sour, but I'd rather keep the gray stuff out to begin with.
I am not seeing this with any of the other veggies I am fermenting (kraut, kimchi, daikon radish) nor have I had it in the past with kombucha; it seems particular to the beet kvass.
My recipe is 2% sea salt per weight of beets. I've been using some kraut juice and a T or two of whey (from yoghurt) as a starter. I'm wondering whether I need more salt or a stronger starter. Ideas?
FIW, the water is unchlorinated here.
TIA