Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Beet Kvas

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 pounds beets
no tops
Camera
1 x water
lukewarm
* Camera

Ingredients

Amount Measure Ingredient Features
1.8 kg beets
no tops
Camera
1 x water
lukewarm
* Camera

Directions

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 to 14 days.

It should be deep red in color and have a sour smell.

If mold grows on the beets this is normal.



* not incl. in nutrient facts Arrow up button

Comments


Tanechka

Are you sure that you don't need yeast to make kwas?

 

 

Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 1994% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 350mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 36%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 27%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Beets Stuffed with Basil and Goat Cheese with Balsamic Drizzle

Not your Gramdma’s Beets; In Season Now, Edible from Top to Bottom

Beets are a highly versatile, densely nutritious and low-cost root vegetable that can be used in so many more recipes than just your grandmother’s pickled beets. This nutritional powerhouse is also incredibly affordable and with the right recipe taste great.

More breaking news

 

Email this recipe