How to make fermented beet kvass: friendly bacteria for your gut

Beetroot
Kanji
Probiotic
Lacto
There are few fermented drinks you can make so easily & cheaply that provide:
invaluable nutrients, vitamins, minerals
friendly bacteria: the benefits of a fermented food (as with yoghurt, miso, kimchi, sauerkraut, kombucha, kefir etc)
cleansing & detox
hangover benefits
and a cure for early-stage yeast infection ("bye-bye cranberry juice", she said)
All you need is some beets, salt & water.
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Soundtrack: "Sunrise (unplugged)" by Admiral Bob (feat. Shannon Hurley)
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[@amitsai]

Hi, this is very famous drink in north India called KANJI..you can add carrots also into the recpie..we add rock salt, mustard powder, pinch of red chilly, turmeric and one spoon black pepper in 2 liter of water...leave it for 3 days... Great for gut health and blood

[@nomadimitri]

I love Kanji. I always put turmeric in mine, it's a powerful cleanser!

[@jayanths3902]

Sir we can blend in mixer and fermentation is possible plz reply me🙏

[@jeny701005]

Thank you for sharing your fav recipe so that I'm up for it right now ===3

[@bulldaagg]

is it sweet or salty ?

[@kayleep3329]

Is turmeric fresh or powdered? Thanks ☺️

[@Awebreeze-zm3st]

My grandmother was German and would make this. She added sourkrout, carrots, a garlic clove and apple vinegar.

[@Inkdraft]

Recipe: Salt, water and one beet the size of a cantaloupe. LOL. Nice video. Thanks.

[@VIpanfried]

I like how he explains how to pull up the beet and wash it off. Down to basics!

[@mistyqqq]

It looks like the beet has been cooked as it peeled so easily but I thought it needs to be raw for fermenting ….

[@asiatanveer856]

In my childhood in 80's, and teenage in 90'sI remember hawkers were selling kanji in our streets of Pakistan. It was one of the famous drink in those days .then consumerism prvailed and everyone went with Dil say Pepsi🤐, now KZbinr like you help us to make it again and it make a comeback in our daily menu.

[@nomadimitri]

I have heard your story repeated again and again from Bangladesh to Portugal! And, yes, let's hope these healthful drinks make a comeback in our daily lives!

[@asiatanveer856]

Oh ok, I just check your video is 8 years old and I saw it few days back .

[@user-jv9qz2bu1r]

great story - there is famous video of Cristiano Ronaldo at a podium to make remarks and on the podium is a Pepsi - he pushes it aside and says, "No Aqua." (water) cola is poison

[@Hana-su7zg]

what fantastic, no-nonsense, easy, straight-forward instructions! Thank you, thats just what I needed to get going. will try some suggestions from the comments, too, good international tips there

[@nomadimitri]

Thank you and enjoy!

[@smokedgoudabooda]

I can't wait to try this, thank you for sharing!

[@plien2184]

What kind of nuclear beet was that 😂😂 Thanks for sharing your recipe. I'll try soon ❤️

[@msparamin3285]

You can also add 2 probiotics capsules into the jar, open the capsules and pour the powder into the mixture. This is the best I've seen on KZbin. You didn't talk long and you explained very nicely. Blessings brother.

[@Cornerstanding]

Turn the music off!!!!

[@meriez2892]

Right? Ive never seen a beet so big!

[@Girl90949]

😂

[@pamsunshine9233]

@@msparamin3285 With probiotics capsules how long does it take to ferment?

[@mhpjii]

Love it, Dimitri! Thank you. If anyone wants to make larger batches (who wouldn't?) I have found that 1 to 2 teaspoons (5 to 10 milliliters) of salt per 12 ounces (340 grams) of beets works well.

[@nomadimitri]

Thank you so much!

[@Dave_en]

2-3% salt is the best range. Use himalayan salt for better health benefits.

[@psychologyineducation2958]

Thanks for making it so easy and simple 👌

[@gsdbellaoneone9325]

Lovely video - thank you! I have a lot of beetroot and will be making a few bottles of this. I wondered how long it lasts after it has fermented for two days?

[@nomadimitri]

To delay further fermentation, put it in the fridge. How long is a matter of taste, for me about 1 week.

[@atulpatel2850]

Love it. My first try failed, I had mold on the top, even though I had glass weight on top and every piece was under salt water. Why?

[@nomadimitri]

It happens... Maybe not enough salt, maybe the fermentation did not start quickly enough. I never worry about it, I just spoon it out and continue...

[@atulpatel2850]

@@nomadimitri Thank you. Yes, it smelled ok, but the fungus was with huge pores so i threw it away.

[@lanalanza1921]

Wow. Thank you. So simple. ❤

[@abhigargnabha]

My brother i am from India and this drink is mentioned in our old texts which are more than 2000 years old.there is one other ingredient u didnt add is mustard seed powder.u can make this powder by little roasting mustard seeds and then grind them and add.u will amaze by the taste after adding this and leave for 3 days.

[@nomadimitri]

Great recommendation! What do you call this in Hindi?

[@abhigargnabha]

@@nomadimitri kaanji

[@emfriesen6719]

@@abhigargnabha how much mustard seed powder ?

[@ItCantRainForever2]

Quite interesting thanks

[@aniakrysia]

In Poland, we add bay leaves, whole allspice, and cloves of peeled garlic. We slice the beets a bit larger abs we add salted water at the end. Also, I think he made a big mistake by completely sealing the jar- it needs oxygen. He should have left a small opening and 48 hours isn’t enough. I wait 7 days.

[@hephzibah4675]

Short and to the point, perfect for busy mum hehe thanks

[@elizalewis984]

Nice n simple n straight to the point thanks for sharing 👍

[@porchelviramr4404]

Simple recipe. Thank you so much Sir.

[@hai.1820]

hmm.. in turkey we make it with purple carrots but the wait time is much longer, about a month. Still, this is great! thumbs up

[@nomadimitri]

I prefer salgam as well but this is a good quick substitute

[@maryannbrown6606]

That’s so easy ! Thanks for your recipe ! I will make it with my garden beets ! I wonder if you could freeze the juice ?

[@nomadimitri]

I am sure you could. But it would do fine in the fridge for a week or more.

[@rukiahkadir2063]

Wow thanks you very much for your easy recipe ❤️❤️❤️👍👍 from Sumatra

[@pahmillion8078]

Hi, Dimitri, thanks for this receipt. What's the volume of this jar? Also I met two receipts: with tightly closed jar cap and salt and second one with breathing non-closed cap without any salt, what's difference? I've tried opened jar with sugar or honey syrup it was really nice. Now I gonna try this one, thanks

[@nomadimitri]

The jar is 2 litres. Open jar runs the risk of mold from the outside. But you are doing it best: experimenting!

[@Anione111]

Could you explain exactly how you did the one with sugar/honey. I have read salt inhibits fermentation. So, I don't get why the salt is added. Mine turned out too salty even after 3 days, it never fermented.

[@Anione111]

@@nomadimitri What was the weight of the beetroot, any idea?

[@andresamplonius315]

@@Anione111 Salt makes for LACTOFERMENTATION... There's a different Beet Kvass without any salt, with fruits and honey instead. Nice. Traditional Beet Kvass's not for everyone

[@penelopepittstopP]

WOW big beet! Thanks for sharing!

[@smitagharse4817]

Wow !wonderful. Thank you very much.

[@tealeh2]

I use with apple cider vinegar...but I guess it is not fermented..but the sweet/sour taste is much better...

[@FAKhan11]

Looks very simple, easy! Thank you for sharing. A question- would ot he advisable to augment the recipe and still achieve the associated health benefits- I'm thinking of adding ginger and perhaps, jalepeno?

[@nomadimitri]

I think it's probably fine

[@emfriesen6719]

I was thinking cloves and anise and cinnamon!

[@orhankalkan871]

Turkish Salgam Suyu ? 100 years as a turnip juice sold in Turkey. It contains purple carrots.

[@nomadimitri]

Salgam is delicious!

[@swizzleproxi4810]

I will definitely try this.looks.so easy and tasty too.🌱I've just subscribed.

[@nomadimitri]

Thank you, and welcome to my channel!

[@nomadimitri]

+Alice I am so glad you like it!

[@axelavila4816]

Great video, how many times can i re use the beetroot until replace it?

[@nomadimitri]

Thanks. 3-5 refills. Skip a day in between to let the fermentation reestablish strongly

[@MarinaMarina-fr8ex]

Thanks for your video. Can we also eat the beet this way?

[@nomadimitri]

Sure. I would grate it and mix it in a salad.

[@MarinaMarina-fr8ex]

@@nomadimitri thanks for your response!

[@ataylor3202]

Would love to try this. Is the beetroot raw or cooked before chopping?

[@nomadimitri]

Raw

[@dearbrave4183]

Thank you for the video ❤️ can we use mineral water?

[@nomadimitri]

I don't see why not

[@dearbrave4183]

@@nomadimitri ok thank you!❤️

[@ItCantRainForever2]

Beets are beautiful

[@abc_cba]

I have blood pressure issues, what is the alternative to salt that I should be using ?

[@nomadimitri]

Try skipping the salt altogether

[@WalterTonetto]

you probably have an Mg deficiency…do a full-blood intracellular test

[@mairedias9565]

Hello from Brazil 2020 I loved

[@forageforage3520]

What do you do with the actual Beet pieces after you've drank all the juice? I bet they'd be awesome on a salad!

[@nomadimitri]

Sure. The taste will be milder though

[@pramilaverma2618]

Very nice vedio with clear instructions and fewer words. Thanks a lot 🙏🏻.

[@ItCantRainForever2]

You can add the remainder into a smoothie.

[@un_yuyo]

Mine has some “foam” on top, another video said I could scoop it out and eat it... Do you think it’s safe to do so🥺? Loved the video✨hope you can help me 😅🤦🏼‍♀️

[@nomadimitri]

If it doesn't smell funny it could be ok

[@un_yuyo]

@@nomadimitri thanks! ☺️✨

[@suecollins3246]

If it has foam please chuck it out.

[@aniakrysia]

Foam is ok, just stir it. Also, wait 7 days and don’t seal the jar completely.

[@jeffg4686]

Is the salt necessary (considering it's only a 2 day ferment?) And what if it was primed with a packet of the bacteria? Could you just use a little ACV maybe instead?

[@nomadimitri]

If it was primed I wouldn't use the salt. Otherwise, I would use a little bit, it helps. I am not familiar with ACV

[@jeffg4686]

@@nomadimitri - thanks man. I just can't stand salt anymore - not for a long time. I don't buy any products with it in it - just the natural amt of electrolytes in the food for me.

[@yalvizhikarthi8901]

Am drinking it....taste fantastic Is it effective for gerd

[@nomadimitri]

I don't know. Digestion is so complex, so much depends on the individual. It works fine with me

[@ItCantRainForever2]

I had Gerd for years. I started taking digestive enzymes. You can by them at the store. You will thank me later.

[@jennafox7990]

thanks and very nice accent xx

[@nomadimitri]

I hope you enjoy the drink

[@jennafox7990]

thanks.do you think i can use a mason jar to do this drink?thanks kindly.

[@nomadimitri]

Jenna Fox should be fine, just keep a watch the first time

[@robert55726]

Fantastic

[@ArifAli-hg1eq]

Hi thx for sharing. How much sugar does it have? I'm Diabetic, is it ok for me?

[@nomadimitri]

I have no idea. I assume there is a list for what a diabetic is allowed to eat that you can consult. Sorry!

[@SolitaryswahansartZ]

Ofcouse it's bcz during fermentation bacteria kills sugar nd it's tastes sour u can eat

[@cBodhi]

How long will this keep in the fridge? Does it keep fermenting after 48 hours?

[@nomadimitri]

It keeps fermenting no matter what but slows down a lot in the fridge.

[@zaizen4359]

Thank you for making such a helpful video! I look forward to trying out this super colorful drink!

[@gbrlrblx3150]

When is the best time to drink beet kvass? morning? empty stomach? please share. Thanks

[@nomadimitri]

I like it in the afternoon, in place of a snack

[@ishbhad]

Very simple straightforward video . Not sure the music is to my choice 🤣

[@theeclecticanimist4415]

I like the idea of continuing to top off with water, but how many times can one do this before the beetroot is no good?

[@nomadimitri]

About 2-3 times the original volume

[@theeclecticanimist4415]

...so does that mean I can refill the water 2-3 times or...?

[@nomadimitri]

Holly P yes, but don't wait till it's empty. Every time you take a glass, add another one in

[@theeclecticanimist4415]

so I can just do this indefinitely then? .... same beetroot pieces in the jar for weeks.. months.. years...(?!) and it doesn't go bad... so long as I keep topping off the water? I make a lot of fermented things, but have just started with 'actual' foods... (aside from yogurts, cheese, kambucha, water/milk kefir) and this just seems strange... to keep the same beetroot in there 'forever' :)

[@nomadimitri]

Holly P not indefinitely. Only until you take out about 2-3 times the initial volume. Then it gets too weak

[@jodia7435]

I just made this. I bought the beets in the supermarket and I peeled them and cut them in cubes just like in the video. I used filtered water and 1 spoon of sea salt and the jar was left over the kitchen counter. The third day it turned into a thick stuff just like gel. It had a nasty appearance... I wonder what did it go wrong. The plastic jar I used instead of a glass one?? Any tips are appreciated.

[@nomadimitri]

Strange. It might be the plastic, far more porous than glass. Also: I hope the beets were raw, not cooked.

[@sunshineseaandvitamind8620]

Hi! We only have small beetroot here, how many grams was yours?

[@nomadimitri]

Size of beets is not important all all. Use as many as you want.

[@claraandriessen8423]

The second time you fill the jar with water, after you drank the first batch, do you put more salt in?

[@nomadimitri]

It's up to your taste

[@porchelviramr4404]

Thank you brother. 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

[@hoccungrosenha]

kya is drink ko peene se kidanee par asar padata hai?

[@AimanJami]

can i add some apples with beet ?

[@saelinakim2825]

would it tastes salty? I tried it with sugar instead of salt and it tasted like a fine wine. Of course you gotta put higher amount of sugar instead of tiny amount of salt. I also added a small piece of fermented rye bread. Someone one the internet said that the beet kvaas is supposed to be made with sugar only not salt. Is that just Russian kvaas then?

[@nomadimitri]

There are many ways to do things. But there are also different kinds of bacteria &, therefore, different types of fermentation. Salt will produce, with certainty, fermentation with beneficial bacteria. With sugar, you are on a different path entirely, towards alcoholic fermentation, as with grapes.

[@violetviolet888]

@saelinakim2825 Don't believe a random "someone" on the internet. Beet Kvass is supposed to be salty made with salt only. Fruit kvass is made with sugar, a different product.

[@luisquijada405]

Nice and easy video. 👍👍👍

[@catarinatang980]

when you refilling it again do you need to put salt as well?

[@nomadimitri]

Depends on your taste only.

[@catarinatang980]

Ok I see thank you!

[@Kube_Dog]

He gave you bad info. YES, put salt in again. And use non-iodized salt only, like kosher or sea salt. Why? Because salt inhibits the growth of BAD bacteria during fermentation, allowing the healthy bacteria to grow however. Which is what you want. The iodine would kill the good bacteria, so that's why no iodized salt.

[@newsigmundfreud3023]

How about Himalayan salt??

[@theeekobreeelo1186]

New Sigmund Freud yes Himalayan salt great!

[@awakeandalive4248]

. How many times can you refill with water and can I eat the beets?

[@nomadimitri]

I never do it more than 3 times, the taste loses the punch. You can eat the beets but they will be bland. I serve them with a blue cheese/olive oil dressing to improve on the blandness

[@ItCantRainForever2]

Put the beets in a smoothie

[@mousumi6362]

How to consume it?? Empty stomach ?? Or after having food?? Please guide me.. Need help please..

[@nomadimitri]

Whenever you want

[@mousumi6362]

@@nomadimitri Thank you.. Can we store it in fridge?

[@bobwa399]

I live in Karachi where temperature stay around 30C to 35C (85f-95f) on average. Its a warm tropical city. I don't use fridge as well. Do I still have to ferment for 48hrs? will the produce be useful after fermentation for making 2nd batch or will it become unhealthy.

[@nomadimitri]

You probably don't. Keep checking: if it looks fizzy earlier try it. For a second batch, taste it to make sure it has not gone overboard. One trick that may work to slow down fermentation: cut beet in larger pieces.

[@Anione111]

@@nomadimitri Do we need to add salt again for the second batch?

[@FKoch-ik8wk]

thanks for the video, i have made it and added also ginger, i used a jar with screw on lid (the ones they sell pickled cucumbersin ). it was tasty. when i made it again however it became moldy. I kept it 4 days in my room at 18 C. What could have been the problem?

[@nomadimitri]

Try putting it in the fridge after 2 days

[@aniakrysia]

Do not SHUT the jar completely. You need oxygen.

[@adnantariq3346]

Anyone know the health benefits of this drink?? Personally I love the flavor so I enjoy it daily. That’s said I buy it at the local Turkish store, and my concern is, is it healthy?? Does it have high amt of sodium, etc?

[@nomadimitri]

The actual living drink shown here combines the benefits of beets with those of a line bacterial lactofermented culture. Store bought might contain additives and maybe pasteurized (which means no living culture...)

[@adnantariq3346]

@@nomadimitri right thank you for that update. That said, I will check if the store bought is pasteurized.

[@fettysalum5352]

Hey I would like to ask you I have try to do it but their is white staff on the top after four days is it normal or is bad full of bacteria

[@karenramnath9993]

@@fettysalum5352 I just saw a video, think it was by Doug and Stacy, which explained the difference between dangerous mold and normal Kahm yeast formation...

[@JoshxIZ]

Thanks but what is kvass ???

[@nomadimitri]

Fermented beet drink

[@mmdrodrigues]

is that 750ml of water ? can i add carrot, turmeric and ginger ?

[@nomadimitri]

Yes&yes&yes! You can spice it as you want, some people add hot pepper also. In fact, using the basic recipe, you could even add some grated cabbage, which will give a more sauerkraut-y taste

[@nanduchandran5056]

Few of my beets came to the top and they are floating just beneath the liquid. Should i force them down using some plastic bag or something...

[@nomadimitri]

No need

[@wesleyvarela4737]

@@nomadimitri Is there something about beets that don't need to be under the water like all other veggies?

[@roseam5180]

2:44 So after the first batch is done, only beetroot pieces are left. Do you then pour water in this container with leftover beet, right? That is you don't need a new beetroot for the second batch?

[@nomadimitri]

That's right, you don't

[@manningscout]

Do you add more salt to the second batch?

[@desertrain9764]

Hello Sir, for how many days I can store it?

[@nomadimitri]

It depends on several things: temperature, your taste preferences, tree living bacterial culture etc Short answer: 2-3 weeks in the fridge

[@johnignacio856]

How many refills of water can you do from the original batch of chopped beets?

[@nomadimitri]

3-5. Hints: skip a day between refills to give it time; take less than a full glass in the beginning and fill rest of the glass with water

[@johnignacio856]

@@nomadimitri thank you so much for sharing this.

[@remyab1972]

Sir, Which is the best time to have this?

[@nomadimitri]

It really depends on you. Perhaps best just before midday meal.

[@victorandrade3456]

Is the end result sweet or savoury?

[@nomadimitri]

More savoury

[@childcareinsights3100]

How many times can you ferment the same batch/jar?

[@nomadimitri]

It depends on a bunch of factors but my rule is: as long as it tastes good, you can keep redoing it

[@maryannbrown6606]

Thanks for your video, I liked it, but your background music is detracting from your instructions!

[@nomadimitri]

You are right. I dislike it as well. At the time, KZbin was pushing creators to add music and I succumbed... Never again

[@robertlombardo8437]

Wow... it only takes *two days* to ferment without a yeast source? How?

[@nomadimitri]

There is so much life in the air and so much sugar in beets

[@maplesden6768]

@@nomadimitri can something like this be done with garlic? please!!

[@Tom-yo7zf]

When you refill should you add salt again?

[@nomadimitri]

I don't the first time but I add half as much the second and third times

[@스라소니-q1f]

Thank you! You think I can add some vinegar to it? 🤔🤔🤔

[@nomadimitri]

+beeka b sure!

[@Kube_Dog]

Add some diarrhea too. This nomad clown is full of shit. Search "ferment beets" and get better info. He is all wrong.

[@puporossi4888]

hi Dimitri how about to add sugar or honey rather than salt ? what is the difference between use of salt or sugar ? Does salt is more selective with lacto bacteria than sugar ? thanks

[@nomadimitri]

+Pupo Rossi beets are already sweet so you really don't need any sweetener. Salt preserves the beets and extracts the juices faster

[@timmcspillywhop1234]

Pupo Rossi salt inhibits the growth of bad bacteria

[@Kube_Dog]

Yes, and non-iodized allows the healthy bacteria to grow. Nomad Faghole doesn't know what the fuck he's talking about.

[@eheem7806]

What is the dosage of drinking fermented beet? And how to stop the fermentation is it by just putting in fridge?

[@nomadimitri]

I drink half a glass per day. The fridge will SLOW DOWN fermentation but not stop it.

[@eheem7806]

@@nomadimitri thank you for the reply.

[@publictoilet7832]

can i add akkermansia probiotic?

[@nomadimitri]

I wouldn't mess with the fermentation. Just add it to your glass after pouring

[@bobwa399]

so for the next batch we wont use salt,just water and wait for 48hrs?

[@nomadimitri]

Exactly

[@miztri]

Did you say not to grate beets. Doesn't look tasty but I'm sure good health benefits

[@nomadimitri]

Yes

[@geraldfrank1630]

Great info, but the music sucks & is too loud. 🙏

[@barrchan5358]

does it taste like the Kvass? I mean the one contain a little bit alcohol

[@nomadimitri]

If you let it ferment long enough!

[@barrchan5358]

I‘d tried made one jar, fermented 6 days. Ehhhh quite a strange taste, like lot of grass mixed lot of sugar and salt, very doubt whether I made it right 😂

[@nomadimitri]

Barr Chan oops! Try again 😊

[@garlic4095]

How much alcohol does kvass have?

[@nomadimitri]

+Generic Generic none

[@shikhab2250]

Wow that is one big beet 🙀

[@mr.lonely4080]

some brown bubbles about half an inch , it doesn't look like mold but I'm not sure. Is it?

[@nomadimitri]

I never got that, I can't tell

[@kamrunnahar1618]

How much time I can make juice from it? say, first time I consumed drink, then I mix water again and consumed it, then Third will I mix water as well? In this way how many time will I continue this process?

[@nomadimitri]

+Kamrun Nahar I usually do it 3 times before it starts getting watery. But it is a matter of taste...

[@nomadimitri]

+Kamrun Nahar I usually do it 3 times, but it depends on your taste

[@scorpiescorpie887]

Lolll. Damn that was a strong reply. So is 3 times correct according to you?

[@bradnz3258]

@@Kube_Dog tell us how ya really feel

[@Kube_Dog]

@@bradnz3258 My feelings are irrelevant. The facts are relevant, and I stated them.

[@andresamplonius315]

Have seen a recipe with

[@joemanta504]

Hi ,i made a this yesterday i think i went overboard with salt i added 2 tablespoons of salt,can i add some water say after a couple of days to dilute it.

[@nomadimitri]

Absolutely. Just use lukewarm water

[@joemanta504]

Thanks for getting back to me so fast ,i will wait 3 or 4 days and i will ad more warm distilled water.

[@nomadimitri]

+Joe Manta you can add some of the alt later. Always easier to adjust upwards

[@DM-wt9on]

What do you do with the chunks of beetroot? Can you eat them?

[@SolitaryswahansartZ]

Yes with ur meal as a pickle

[@kierans8635]

wonder if the salt hinders proper fermentation

[@nomadimitri]

Not really. It brings out the sugars through osmosis

[@violetviolet888]

@kierans8635 If you don't have a minimum of 2% salt by weight of water and ingredient, then you get mold, not lacto-fermentation.

[@shirishasony4341]

If we use clay pot how many days we have to wait

[@nomadimitri]

Shouldn't make a difference

[@erikakastaneda]

Could I find this at a shore maybe?

[@ManOfSteel1]

what is the expiry ?

[@nomadimitri]

It lasts about 10 days in cool environment

[@nurfatmakoksal3174]

How do I understand for sure that kvass is ready without any problems?

[@nomadimitri]

You will see tiny bubbles forming in the liquid.

[@nurfatmakoksal3174]

@@nomadimitri it has been 5 days but I don't see any bubbles?

[@Anione111]

@@nurfatmakoksal3174 Same thing happened to me. Also it was still salty, but apparently, the saltiness has to go away and a tartness has to replace it.

[@violetviolet888]

@@Anione111 No. The salt doesn't disappear, it's supposed to be salty.

[@liawatson5789]

can you lower the music please? I can't hear what you are saying

[@yogisekar]

I put salt after water is that going to mess it up

[@nomadimitri]

I don't think so

[@SpoiledToPerfection]

That looks so good! I really enjoy your videos, thank you for sharing them! If you enjoy videos about fermentation, you may enjoy our channel too. Cheers!

[@nomadimitri]

Thanks. Somehow I can't get to your channel from here, just to your empty G+ page.

[@galtablet1252]

Hi, what if the kvass is too salty? What can I do to “rescue” it? My fist batch taste extremely good but the second batch taste too salty! Thanks for guidance

[@nomadimitri]

The only way I can think is to add water to dilute the salt

[@galtablet1252]

@@nomadimitri hi thanks for replying. Noted. But by then the flavor of the beets also being diluted :(. BTW, do you have any suggested ratio of water to beet ? I know the beets by nature will taste (slightly) different from batch to batch, but just would like to have a kind of ideas/guidance. Again, thanks!

[@violetviolet888]

@galtablet1252: Look up "2 Guys & A Cooler" for ratios.

[@jayanths3902]

We don't have glass jar we can fermentation in stell jar plz reply🙏

[@nomadimitri]

What is a stell jar?

[@jayanths3902]

@@nomadimitri steel container

[@Maryam-py8kl]

💐

[@pearl_lisha896]

Can you use pink salt?

[@nomadimitri]

Yes

[@minkmoink]

you can eat the beets right

[@nomadimitri]

+minkmoink absolutely