Burakovyi kvas(fermented beet juice)

 
                   BURAKOVYI KVAS (FERMENTED BEET JUICE)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -