My attempt to make fermented beets looks to have gone sideways on me. Both containers have mold on the top. While the websites I read say that I can scrape the mold off and it will still be palatable, I'm a bit concerned about it. I am undecided on what to do about it. I was really excited about the idea of beet kvass. And the thought of having my own beet pickles struck me as really nifty. Now, I'm worried that I may have botched the whole process by forgetting to check them for a few days.
After doing a little research, I learned that beet kvass can still be made from this stuff. So, I did my best to get the film off the top of the contents of the jar. I then poured it out into a bowl (colinder with cheese cloth to catch the beets and moldy bits on top). This I then decanted into a sterilized glass bottle (with a coffee filter in the funnel to catch whatever the cheese cloth missed). I tried a little bit. It is salty and a touch sour with a subtle beet flavor.
I think it will be better after it sits for a while in the fridge. My plan is to include beet kvass in my diet to help resolve some of the stomach issues I have been having recently. I figure if I introduce more healthy flora into my gut, maybe I will have less problems with stomach upset over stuff I eat.