Beet kvass question from a novice

[Ravenlunatic]

Hi there, I have (attempted) to make my first batch of beet kvass and don't really know if I did.

The kvass just tastes like salty beet water. I mean it has a slight fizz (I can see the bubbles), but other than that it is just salty beet water. Is this beet kvass, I was expecting something different.

I soaked 2 beets (chopped) in sea salt water on the counter for 2 days (I definetely made it too salty, but can adjust that) and then into the fridge with it.

Hmmmm, is this right? I don't use whey because of dairy intolerance.

[violetflapjack]

The only way that I've been able to have beet kvass turn out is to use whey...
You could try getting the "whey" out of dairy free yogurt like coconut yogurt. Otherwise you might try adding a little juice from sourkraut or another veggie ferment. Maybe just letting it ferment for another day or two would do the trick?
Hope that helps! Good luck!

[swood]

That is what beet kvass always tastes like to me: salty beet water. :P

[Ravenlunatic]

Thanks for your replies. It has actually gotten better over the week and is far less salty now. Tastes pretty good too.