So I made beet kvass a few days ago, following Sally Fallon's recipe, although I wasn't sure whether I needed raw or cooked beets. I used cooked ones coz that was all that I could buy - and that while having visited 4 different shops :-(.
So I put the lot according to the recipe in the jar and put it on the kitchen counter for the required amount of days.
This morning I was going to put it in the fridge and found a thin white layer on the fluid and some white mould spots on there as well.
Now what?
Can I take this off and use the fluid anyway or do I have to start over?
And if this is totally wrong, what could have caused it?
I recently moved and already had sourdough go moldy the first time in this house as well, so I am wondering whether it could be the house, although the second try - different flour - worked out great and is now working its way up to several breads.
Thanks for your help.