Sweet Beet Kvass

Name: Sweet Beet Kvass
Prep time: 10 min
Total time: 72 h 10 min
Ingredients: 3 medium sized beets (peeled and roughly diced, grated or sliced); 4 heaped tablespoons sugar; 2 litres of spring water (or cooled boiled water, don't use tap water); Chopped crust from a Rye bread loaf

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petersfoodadventures.com

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Prep Time: 10 minutes

Total: 4330 minutes

Servings: 2

Author : PetersFoodAdventures

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Ingredients

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3 medium sized beets (peeled and roughly diced, grated or sliced)4 heaped tablespoons sugar2 litres of spring water (or cooled boiled water, don't use tap water)Chopped crust from a Rye bread loaf

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Instructions

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Step 1

Place the peeled and chopped beets into a large glass bottle.

Step 2

Add sugar and spring water and mix until dissolved.

Step 3

Add the rye bread crust into the mix.(optional)

Step 4

Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.

Step 5

When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.

Step 6

You can use these beets for another round or two of fermentation. Just add sugar again and water with 1/4 cup of Kvass and repeat.