Recipe - Burakovyi Kvas (Fermented Beet Juice)

3 pound Beets
3 tablespoon Coarse Rock Salt; Kosher Not
Table Due To Additives In
It.
1 sl Sourdough Bread
2 qt ;Water, Up To 3 Maybe Needed
1 ;Square Cheesecloth And
String
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt