Title: Burakovyi Kvas (Fermented Beet Juice)
Categories: Vegetable Russian Christmas
Yield: 10 Servings
| 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.