What is beet kvass supposed to taste like?

[Guest guest]

Hi,

I tried making beet kvass (using the NT recipe), and it was supposed to

be ready last night. When I tried it, it just seemed to taste salty,

not sour or sweet or beet-like. Is this right? I wonder if I didn't cut

the beets up small enough; I was having a hard time

interpreting " coarsely " chopped. What's a representative dimension in

inches for a correctly chopped piece of beet? I need " Beet Kvass for

Dummies! "

[Guest guest]

Hi , the past chapter leader of the WAPF in SF adapted Sally's recipe and

it is *delicious*!! First off, she scrubs them well instead of peeling - I peel

off the root and top part as it is so rough Coarsely chopped is 1/2 to 1 inch

chunks - don't be too particular about this. Halve the sea salt, same amt of

whey and leave for 4 days instead of the two. Some people will get 'mold' which

is easy to skim off - also stays with the beets when you strain it. She feels

that that is a sign that the kvass is ready.

I've never gotten any such growth. After I strain it, I put in a wee bit of

extra salt, more whey, filtered water and leave it for another 4-5 days.

Although weaker than the 1st brew it is still good. Oh yes, I also put on a

tight lid. It has just the slightest fizz and tastes sweet and 'beety'.

Lynda

tometron <franxious@...> wrote:

Hi,

I tried making beet kvass (using the NT recipe), and it was supposed to

be ready last night. When I tried it, it just seemed to taste salty,

not sour or sweet or beet-like.

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[Guest guest]

Thanks so much, Lynda. I guess the chunks are small enough, and last

night I did detect a beet taste after all. It certainly didn't taste

bad, just not like I expected at all. I'll try the adapted recipe for

the next batch.

> Hi,

>

> I tried making beet kvass (using the NT recipe), and it was

supposed to

> be ready last night. When I tried it, it just seemed to taste

salty,

> not sour or sweet or beet-like.

> __________________________________________________

>