Burakovyi Kvas (Fermented Beet Juice)
Yield
10 servingsPrep
25 minCook
15 minReady
2Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beets
|
|
| 3 | tablespoons |
rock salt
course |
* |
| 1 | slice |
sourdough bread
|
* |
| 2 | quarts |
water
up to 3 maybe needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beets
|
|
| 45 | ml |
rock salt
course |
* |
| 1 | slice |
sourdough bread
|
* |
| 2 | quarts |
water
up to 3 maybe needed |
*
|
Directions
Scrub beets, pare and cut into quarters. Place in a clean jar or crock and sprinkle with the salt.
Boil the water and pour into the jar. Cook, add the bread to aid in the fermentation, cover with the cheesecloth and tie with the string.
Set in a cool place to ferment for about 1 week. (Do not do this in hot humid weather; it will decompose, not sour.) Remove any mold as it appears.
Flavor develops in 1 to 2 weeks. Remove the bread, mold, and cheesecloth.
Taste. It should be sourish but mild, not brackish.
Pour into clean dry jars and cover, keeping it refrigerate until ready to use.
