My beet kvass is not fizzing. Is this normal?

[Guest guest]

Hi,

I'm making beet kvass for the first time. I'm following the recipe in

NT. The only difference is I'm not including whey since I'm

caseine-free. After 2 1/2 days on my kitchen counter the kvass is not

fizzing as other fermented foods have done for me. Is something wrong?

I just tasted the kvass and it doesn't taste (or smell) off. Should I

let it sit on the counter longer, move it to the fridge, start over,

or what?

Thanks,

Sol

[Guest guest]

> Hi,

>

> I'm making beet kvass for the first time. I'm following the recipe in

> NT. The only difference is I'm not including whey since I'm

> caseine-free. After 2 1/2 days on my kitchen counter the kvass is not

> fizzing as other fermented foods have done for me. Is something wrong?

> I just tasted the kvass and it doesn't taste (or smell) off. Should I

> let it sit on the counter longer, move it to the fridge, start over,

> or what?

Sol,

What I'm reading is, you're not using an inoculant, which means the

ferment can take longer and you risk culturing something unsavory.

That's what it's all about, thrill-seeker! Tell us what ensues...

B.

/actually, if you have something handy to use as a culture, drop it

in, otherwise, wait it out and see if something nasty happens before

ditching it.

//hates to waste

///yes, I'd eat it