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Fermented beets

Answered on August 19, 2014
Created August 03, 2012 at 2:37 PM

After the prescribed 3 days fermenting (salt and whey with a raspberry leaf for crispness) 1 mason jar is perfect and 2 have a thin whitish film on top (makes me think of frost). I saw your post that black mold is bad but while mold is not mycotoxins. What is you information on this please?

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on September 13, 2012
at 04:40 PM

Yep - white stuff is an overgrowth of the "good bacteria." You can remove it and eat the rest just fine. If you see *black* mold, that's the one to worry about.

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3 Answers

2
E4b155f898e209391902792ec3c005f3

(220)

on August 03, 2012
at 07:51 PM

I've used this method to pickle not only beets, but cabbage, okra, onions carrots etc. I always have a white scum that forms on top of the water, although not growing on the veggies if they're properly submerged. If you don't like the stuff clinging on veggies when you take them out of the liquid you could just rinse it off.

0
0da2da28e82d0ef6c9ce4ca4f516704e

on September 13, 2012
at 04:27 PM

That's a layer of yeast that should be skimmed off, especially if you seal your jars after fermentation for long-term storage.

0
A3ff262a2686d79789e09a26013901b3

on August 03, 2012
at 02:55 PM

From most of the sources I've seen you can skim the white film off and there should be no problem with what you have left. Not sure whose post you saw that you're refering to, but there are several sources on the internet about beet kvass. Just do a google search and you will find your answer.

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on September 13, 2012
at 04:40 PM

Yep - white stuff is an overgrowth of the "good bacteria." You can remove it and eat the rest just fine. If you see *black* mold, that's the one to worry about.

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