Beet kvass
Description
The recipe won't take much time. Beet kvass will become less sweet with each day of storage in the refrigerator. Therefore, if you like to drink it as a beverage, consume it within the first few days after preparation. For borscht or beet soup, a two- or three-day-old kvass is best. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use any variety of beet, but it's best to choose juicy ones, not fodder beets. Peel them and rinse under water.
- 2
Step 2
Grate the beet and place it in a deep, tall container. Add salt and granulated sugar.
- 3
Step 3
Pour in warm water and add the dry yeast. Remember that the water should not be hot, as the yeast will not activate. Gently mix everything, cover the container with a cotton towel, and leave at room temperature for 2–3 hours.
- 4
Step 4
After the specified time, the yeast will activate and fermentation will begin.
- 5
Step 5
Strain all contents of the container through a sieve or double layer of cheesecloth.
- 6
Step 6
Pour the kvass into bottles and chill in the refrigerator. Serve in glasses or cups. The flavor of the drink will become slightly more sour each day.