“Is it ok for beet kvass to have a film?” is the question on today's #AskWardee. I'm sharing below!
Chris from Vital Foundations (@VtalFoundations) asks,
“Is it ok for beet kvass to get a film when you're fermenting a second batch using the same beets?”
Beet Kvass Is…
A fermented probiotic beverage made using beets, salt, and water (starter culture optional).
Nourishing Traditions says it is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”.
My recipe is here.
About That Film…
A film is normal, as long as it’s white and thin (not thick and fuzzy).
This is a yeast overgrowth that occurs at the top of the ferment where it is exposed to the air. Though we all prefer to skim it away, it is not harmful if ingested.
What To Do About It?
Spoon or strain it out.
Smell the beet kvass.
Taste the beet kvass.
If smells good and tastes good, enjoy!
Tips For Reducing The White Film On Beet Kvass
Use an airlock jar or dedicated fermenting vessel to reduce the air exposure.
I love using the Pickle Pro lids because they fit on wide mouth canning jars. These are not 100% airtight.
An airtight alternative is the Pickl-It.
Want To Kick Up Your Beet Kvass?
Add other veggies to the fermenting stage — like hot peppers, carrots, onions, garlic, or peppercorns. It’s really yummy!
- Free Fermenting Formulas Cheat Sheet
- PicklePro Fermenting Lids
- Traditional Cooking School membership
- The Complete Idiot's Guide to Fermenting Foods
- Lacto-Fermentation eBook
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it's your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
When: Wednesdays at 10am Pacific / 1pm Eastern
What If You Can't Make It?
Don't worry. You can catch the replays or listen to the podcast!
- Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
- Follow @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
- Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you're there, be sure to leave a rating and review!
Want To Get YOUR Question Answered?
Here's how to submit your question. If we answer it on #AskWardee, you'll get a gift!
Or, you can…
- Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
- Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it's for the show
Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!
Do you make beet kvass? Please share your kvass tips!
Be sure to subscribe to my channel on YouTube! Go here to subscribe.
how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE!
Free eBook: "The Ultimate Kombucha Guide"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).