*  Exported from  MasterCook  *

                 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.



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