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I wanted to make the beet kvass and pickled beets from local beets in season so I wanted to make a whole bunch and have it for the rest of the year (ideally).
Do you think they will stay like the sauerkraut?
Wild Fermentation doesn't use whey? What does it recommend you use?
I would buy a mini fridge but I made my dh buy a mini-fridge a few years ago and then when we moved I said we should get rid of it and he did against his better judgment (he's a pack-rat and I'm a minimalist). So I can't go there.
My idea was to ask a friend if I can use their fridge and freezer space and make some extra for them in return for storage.
Mama to DS (6/07) , DD (6/09) , and DD (07/12) ..
How long do whey fermented products last? Do they have to be refrigerated?
I am curious as to why the kvass wouldn't last like the pickled foods. It is made the same way, is it because there is more water?
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