I am trying to make beet kvass according to this recipe www.bit.ly/1hdbx7S <br>
I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ?? tablespoon unrefined sea salt, added filtered water to ?? inch below lid, and closed with an airlock.
I allowed this to ferment for 1 ?? weeks in darkness. I tasted it, and the taste was very bad, like an acidic fizzy vinegar. I repeated the process and got the same result.
In the past I have successfully made beet kvass with different recipes (I do not recall what they were exactly), so I know what it tastes like, and it normally tastes great. I chose the current recipe because I would prefer no starter culture.
Any ideas on what I am doing wrong with this current recipe?
asked byDavid_36 (20)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!