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Burakovyi Kvas (Fermented Beet Juice)

 

80

Yield

10

servings

Prep

25

min

Cook

15

min

Ready

2

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 594% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 105mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 8%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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