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Beet Kvass

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On 5/25/06, fermentfreak wrote:

>

> Can I use some of my old beet kvass as a new starter or do I have to

> use whey each time. Thanks in advance.

> E

>

Yes, you can use some previous kvass, or juice from any other ferment (like

sauerkraut, etc). I don't use whey at all because of our dairy allergies,

so I tend to use kraut juice in its place.

Steph :-)

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The book says you can use some of a previous batch for a starter. ct

Can I use some of my old beet kvass as a new starter or do I have to

use whey each time. Thanks in advance.

E

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  • 5 months later...

-

> Does anyone know how long beet kvass stays good for in the fridge. I

> made some like over a month ago and when I poured some in a glass it

> seemed a brownish color vs. a wine color.

How's it smell?

-

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  • 5 months later...
  • 1 year later...
Guest guest

It sounds like it needs to ferment longer. I found that mine took longer

than what NT said when I made it, especially in winter. When it is tangy

and less salty then it is done.

Jane

On Wed, 14 May 2008, Christy wrote:

> I made my first batch a couple days ago and when I tasted it it just

> tasted like really salty beet juice. Isn't it supposed to be fizzy?

> Did I do something wrong? I had it covered but it wasn't air tight.

>

>

> ------------------------------------

>

>

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