Comments

  1. Hi – thanks for your tips on when it’s ready in the comments. I’ve never fermented anything, so am seeking specific instructions, as I don’t know what it’s supposed to taste or look like. Everything else seems clear here except the caps to your jars. Are these solid plastic lids that you’re inverting so the flat top is just balancing on top of the glass jar, held on with napkins? What are sprouting lids and how are you putting those together? If the flat part is on top of the jar, how does it keep the veggies submerged? Thanks – I’m dying to start fermenting

    • These questions are so good since they make me think like a newbie again. Ok, use a wide mouth jar with a small plastic lid inverted inside. It will fit inside perfectly and if you fill the jar almost to the rim it will float and create a sweet, easy seal. Honestly, I love the pickle-it thing now but the purpose of the sprouting lid was just to keep the napkin rigid…just use a napkin and hair tie to keep out buggies. A sprouting lid is just a plastic lid with holes so you can “sprout” seeds through it. Does that help?

  2. Hi,

    Do you use all raw vegetables or are some cooked – like the beets for example?
    And when the fermentation is over after a few weeks, can one eat the veggies, too? Have they softened a bit to be less chewey?

    Thanks,
    Anna

    • Hi Anna,

      Always use raw as those are the ones that still have the bacteria necessary to culture the vegetables. You can absolutely eat the vegetables and they will be a bit soft. Or, you can go for a second batch of kvass with the beets as I do. Hope this helps.

    • Much simpler Elisa, at least I think so. Look for the bubbles. When your drink tastes a bit tangy and bubbles at the top you should be set. You really can’t go wrong here unless it is moldy which is not dangerous per say but just unappealing. More bubbly=more fermented and more sour. How is yours right now?

    • Let me know. I usually just dip a spoon in and taste. It should taste a bit sour and/or effervescent. This=fermented to me. Clearly an inexact science.

    • Hi again, so I made it but it wound up growing mold after like 5 days or so. A lot of it! What did I do wrong? I have a fido jar with seal which is supposed not let any air in and the temperature probably did not get over 80 degrees. The beets were fully submerged. I’m really confused and frustrated. thanks

    • Hey Elisa,
      Let’s start here. Potential prob, not enough salt. How much did you use?
      Or, your kvass might have peaked early with the heat. When did the mold begin?

      Or…this is totally normal. If your mold looked more like scum, you can scoop it off and continue. This has happened to me with regular jars and apparently can happen even in a semi-anaerobic environment. http://www.pickl-it.com/faq/576/there-s-frothy-foam-on-my-beet-juice-kvass-is-it-spoiled/ Did it look like scum?

    • For some reason it won’t let me reply to what you wrote, so I’m replying here. I think I did use a tablespoon of salt, but it is a 1.5 quart jar and I didn’t fill it all the way up with veggies because I didn’t have enough to fill it.
      I don’t know exactly when the mold started because I didn’t look at it for a few days. It definitely was blue mold though. I am confused though because I’ve seen people say that you have to ferment veggies, including beet kvass for at least a month to get the full benefit, and also that you shouldn’t open the jar until the ferment is done. So if the warmth is making it ferment faster then I would never know it unless I opened it and tasted, correct? I appreciate your quick responses.

    • Fermentation is one if those things that truly is an imperfect science. People have been doing it for thousands of years in less-than-perfect environments. You kind of have to play around with it in your environment. I remember being totally freaked out at first and then got to see Sandor Katz (fermie guru) speak. In a nutshell he said to chill…you just need veggies and salt (whey optional). This gave me the confidence to keep trying. A month? It can’t hurt but lactobacillius (the good stuff) is growing much earlier. Theoretically, if you are opening it up you are exposing it to whatever is in the air so this could be a potential mold-introduction issue. It has worked for me to open and taste but I do use a sterile jar and uber-clean utensils. I would try again, filling it up, making sure your veggies are totally full, totally submerged and the jar is clean and keep me posted with day by day pics if you’d like?

      P.S. Some say the blue mold you can scrape off too but it freaks me out too.

  3. It takes time and everyone is different is all I know but I am hoping the few common denominators that worked for me can help you! My stomach issues are a continual cross but with the major ones under control, life is good. I REALLY hope you can benefit from these. I have bought mine from Yeemos on Etsy in the past and have heard good things about “Cultures For Health.” Are they expensive to ship to France? Kefir is my fave!!

  4. I am going to be following this with great interest! You could have been describing a meal eaten by me… it really isn’t pleasant is it. I have found dietary changes make a huge difference, but unfortunately not enough to quite the medication. My next goal.

    Am desperate to try the keffir water and other keffir based beverages… just having a bit of trouble tracking down the keffir grains in rural france…lol. Not exactly usual fare here…lol Up in Paris next week so hopefully will have better luck there.

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  1. […] Foods – This past month fermented recipes like this beet and carrot-ginger kvass have really been catching my eye. Now that I’ve made up my mind about what fermenting […]

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