Burakovyi Kvas (Fermented Beet Juice)

Title:
Burakovyi Kvas (Fermented Beet Juice)

Yield:
10 Servings

Categories:
Vegetables,
Russian,
Christmas




Ingredients:





     3 lb Beets


     3 tb Coarse Rock Salt; Kosher Not


          -Table Due To Additives In


          -It.


     1 sl Sourdough Bread


     2 qt ;Water, Up To 3 Maybe Needed


     1    ;Square Cheesecloth And


          -String


     1 ga ;Glass Jar Or Stone Crock


     4 qt ;Jars, OR


     8 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt