Beet Kvass

Beet Kvass

Scrub beets, pare & cut into quarters. Place in a clean jar or crock & 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 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 & cover, keeping it refrigerate until ready to use. It will keep well in the refrigerator.


  • 3 lb Beets
  • 3 tb Coarse Rock Salt
  • 1 ea slice Sourdough Bread
  • 2 qt Water (Up To 3 Maybe Needed)
  • 1 Square Cheesecloth & string
  • 1 ga Glass Jar Or Stone Crock
  • 4 qt Jars OR
  • 8 pt Jars

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