The fizziness in kvass comes from natural fermentation, which produces carbon dioxide (CO₂)-the same gas that makes drinks bubbly. Whether your kvass is fizzy or not depends on a few factors:
- Fermentation Time: We ferment our beet kvass for a longer period to increase the probiotic content. During this time, the beneficial bacteria consume more of the natural sugars in the beets. As the sugars are used up, there’s less material for the bacteria to convert into CO₂, so the kvass often ends up less fizzy.
- Sugar Content: Sometimes, beets have higher natural sugar levels. In those batches, there’s more sugar for the bacteria to ferment, which can lead to more fizz-even with a longer fermentation.
- Batch Variability: Because beets are a natural product and fermentation is a living process, each batch can turn out a little differently. Some may be more bubbly, while others are smoother and less fizzy.
It’s perfectly normal for our beet kvass to sometimes be fizzy and sometimes not. Both versions are delicious and packed with probiotics. The difference reflects the natural fermentation process and the unique qualities of each batch!