So, about that beet kvass… I’m actually enjoying this in small doses.
It’s pretty salty, though. I’m hoping that after it continues to ferment a bit in the fridge it will mellow out a bit. Next time I’m going to try sea salt.
But will I drink it? Yes! I have a second ferment going right now with the original beets since they still smelled “beety”
What’s Kvass? Here is my original post on the subject.