Burakovyi Kvas (Fermented Beet Juice)

Burakovyi Kvas (Fermented Beet Juice) Ingredients

3 lb Beets	1 ;Square Cheesecloth And
3 tb Coarse Rock Salt; Kosher Not	1 ga ;Glass Jar Or Stone Crock
1 sl Sourdough Bread	4 qt ;Jars, OR
2 qt ;Water, Up To 3 Maybe Needed	8 pt ;Jars

Instructions for Burakovyi Kvas (Fermented Beet Juice)

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. It will keep well in the refrigerator. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt

Main Ingredient: BeetsCuisine: Uncategorized

More like this...

Carrot-Apple-Beet-Parsley Juice (Sweet Beet Juice)

Beet Kvas

Pickled Eggs in Pickled Beet Juice

Sour Beet Juice

One-Side Sauteed Char with Red Beet Juice

Ingredient Insight - look inside this recipe