I have made beet kvass off and on for years (mostly off). I just today opened kvass that sat on the counter for 5-6 days. I used 4 medium organic beets, 4 organic carrots, a thin-sliced onion and a bulb of peeled garlic split between two 1/2 gallon jars with 2 Tbsp Himalayan salt and reverse osmosis water. It made 3 quarts of the best kvass I've tasted to date. To me the addition of the other veggies makes all the difference. Although I didn't see rising bubbles or have any overflow, I was very surprised to get a buzz from a small glass with my Sunday brunch!
I have made beet kvass off and on for years (mostly off). I just today opened kvass that sat on the counter for 5-6 days. I used 4 medium organic beets, 4 organic carrots, a thin-sliced onion and a bulb of peeled garlic split between two 1/2 gallon jars with 2 Tbsp Himalayan salt and reverse osmosis water. It made 3 quarts of the best kvass I've tasted to date. To me the addition of the other veggies makes all the difference. Although I didn't see rising bubbles or have any overflow, I was very surprised to get a buzz from a small glass with my Sunday brunch!