Beet kvass
Description
The drink is quick and easy to prepare. Beet kvass is an old traditional way of making kvass. There are two methods - with yeast and without yeast. This recipe presents the yeast-free method of preparing beet kvass. The yeast-free method takes longer, but at the same time it is more beneficial. This beet kvass will be ready in three to five days. When using the yeast method, kvass will be ready in one to two days. Good luck! The drink is ready to serve.
Instructions
- 1
Step 1
The beet should be thoroughly washed, peeled, and cut into small pieces. As convenient for you.
- 2
Step 2
I cut it differently, sometimes into cubes, sometimes into strips.
- 3
Step 3
Then I distribute the beets into jars, pour boiling water over them, leaving a little space in each jar for fermentation. I add sugar and rye bread (in slices). Then I cover the jars with gauze or a thick cloth, place the lid on top without sealing, and let it infuse for 3–5 days in the warmest room. During fermentation, foam will form. It must be skimmed off regularly.
- 4
Step 4
Then I pour the beet kvass into bottles and store it in the refrigerator.