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Grate the beets.
Place the grated beets in alarge crock and cover with the lukewarm water.
Cover securely and place in a warm place.
Keep covered for 6 days then it is ready.
Skim the resultant scum form the top and pour through a clean cheese cloth into a clean jar.
Keep refrigerated.
This will keep refrigerated for 12-14 days.
It should be deep red in color and have a sour smell.
If mold grows on the beets this is normal.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 350mg | 15% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 9.0g | 36% |
| Sugars 36.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 3% | Vitamin C | 27% | |
| Calcium | 7% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
I have used this recipe for years and my family and friends love it. I was so upset to have miss placed the cookbook with the recipe in it. I have all these overripe bananas and am so glad to have been able to get my hands on another copy.
1 comment
Are you sure that you don't need yeast to make kwas?