Easy Fermented Beet Kvass

Beet Kvass is highly nutritious and incredibly easy to make. Even if you've never fermented a thing in your life this recipe is just three ingredients and only takes one week.
For more details check out the blog post:roughandtumblefarmhouse.com/h...
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[@lorinkenney3245]

Wonderful video! So excited to start fermenting my Kvass. Tiny suggestion, a funnel may be easier to get all the juice into the thin topped bottle. 😊

[@RoughandTumbleFarmhouse]

Oh absolutely. You know you’d think with all my canning stuff I’d have a simple funnel! Though if I did have one on hand it would likely get stolen by my husband to put gas in the lawnmower or something. 😋Good luck with your ferments!

[@AbdulHalim-be5dt]

Madam, I have made kanji four times so far. Every time everything was fine, but when I went to prepare the fifth batch, after four days I saw that the fungus had fallen off, the first two days I poked the lid of the jar a little (with a clean dry chop stick). Only on the third day the lid was not opened. Now, can Kanji with fungus be eaten or should I throw it away? Please let me know. I know, I bother you a lot, ask a lot of questions. Please forgive me.