“Is it ok for beet kvass to have a film?” is the question on today’s #AskWardee. I’m sharing below!
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
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.
Or you can find it if you’re a member of Traditional Cooking School, or have either of my books: The Complete Idiot’s Guide to Fermenting Foods or Lacto-Fermentation.
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!
You’ll find recipes for this in your Traditional Cooking School membership or in either of my books: The Complete Idiot’s Guide to Fermenting Foods or Lacto-Fermentation.
Links Mentioned:
- Free Fermenting Formulas Cheat Sheet
- PicklePro Fermenting Lids
- Traditional Cooking School membership
- The Complete Idiot’s Guide to Fermenting Foods
- Lacto-Fermentation eBook
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I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
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Do you make beet kvass? Please share your kvass tips!
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I have been making beet kvass and then putting it through a second ferment with orange and ginger. It tastes very yummy and gets very fizzy. I am wondering if retains the benefits of the original Kvass? Also how long does Kvass last in the fridge. I have about 8 quarts in the fridge and can’t drink it as fast as I would like as I would become “too regular” if you know what I mean.
Hi Linda,
It retains the benefits of the original kvass, I would think. A few weeks in the fridge, at least.