💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › russian › beet-jui… captured on 2022-06-12 at 00:02:40.
-=-=-=-=-=-=-
MMMMM----- Recipe via Meal-Master (tm) v7.02
Title: Burakovyi Kvas (Fermented Beet Juice)
Categories: Vegetables, Russian, Christmas
Servings: 10
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.
MMMMM