Fermentation Support Forum

Hello, I am desperate for help. My beet kvass does not form mold or yeast on top which is great but the beets turn white and mushy. Are the beets rotting? In the past the beets would retain their color and were uniformly firm after a week or so. Now the whole ferment forms some white foam on top which seems harmless but the edges of the beet slices become white and soft and mushy. Sometimes the white part stars in the middle of the slices. The only thing I find online are descriptions of the differences between mold and yeast on top of the ferment liquid but nothing about the veggies inside the liquid. Any help would be appreciated.

Mariez

Mod note: I considered moving this post from vegetable ferments to tonic beverages which normally includes kvass. I decided that might limit the number of useful eyes on it since I think vegetables get the most readers. So instead I made a copy of the post over there. In a few days, I might delete one copy or the other if you get a conversation in one place and not the other.

(Also, I have no beet experience with which to help.)