Burakovyi kvas (fermented beet juice)
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Burakovyi kvas (fermented beet juice)
  Juice    Vegetables    Russian    Christmas    Beets  
Last updated 6/12/2012 1:11:22 AM. Recipe ID 38851. Report a problem with this recipe.
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      Title: Burakovyi kvas (fermented beet juice)
 Categories: Vegetables, Russian, Christmas
      Yield: 10 Servings
      3 lb Beets
      3 tb Coarse Rock Salt; Kosher Not
           -Table Due To Additives In
      1 sl Sourdough Bread
      2 qt ;Water, Up To 3 Maybe Needed
      1    ;Square Cheesecloth And
      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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Recipe ID 38851 (Apr 03, 2005)

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