Sour Beet Juice
Submitted by smoret1616
Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.
YIELD
1 servingsPREP
25 minCOOK
0 minREADY
5 daysThis old-school fermented beet juice is the secret weapon behind every bowl of proper borscht.
Sliced beets sit in warm water with a slice of hearty bread that kickstarts the natural fermentation. After a few days in a warm corner of your kitchen, you get a tangy, deep-crimson liquid that transforms soups and cold summer borscht into something truly soulful.
The process is hands-off and forgiving. If your grandmother made borscht from scratch, chances are she had a jar of this bubbling away on the counter.
Kitchen Tips
- Use raw, firm beets for the best fermentation. Soft or wrinkled beets won’t produce as much tang.
- The bread acts as a starter culture. Whole meal or rye bread works best since it carries wild yeast.
- Skim off any froth that forms on top before using the juice. A little cloudiness is normal and expected.
Ingredients
Directions
Place the beet roots in a glass jar and cover with 2 litres of lukewarm (boiled) water.
Place a slice of whole meal bread on top to speed up the process of pickling.
Tie a piece of gauze on top of jar and leave to stand in a warm place.
After 4 to 5 days remove the froth.
(Use to make borsch and cold borsch)
Comments
