VOLUME 1 - Kilimanjaro Foods

Burakovyi Kvas (Fermented Beet Juice)
Servings
lb beets
T coarse rock salt,kosher not
table due to a
1 sl sourdough bread
2 qt ,water, up to 3 maybe need
,square cheesecloth and st
ga ,glass jar or stone crock
qt ,jars, or
pt ,jars
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.