BURAKOVYI KVAS (FERMENTED BEET JUICE)

• 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.