Beetroot can be used to make a healthy and refreshing drink - beet kvass. In addition to good taste, it perfectly cleanses the body of toxins, and is especially useful for the liver. It can be prepared according to a traditional recipe that has existed for several centuries.
It is necessary
- - Beets - 5 kg;
- - water - 2.5 l;
- - salt - 100 g.
Instructions
Step 1
Take dark-colored late beets, cut off the tops and roots and wash well. Peel the washed root vegetables and cut into pieces, then place them tightly in a barrel or pottery (makitra).
Step 2
Prepare the brine in the usual way: pour salt into boiling water, boil for a few minutes and cool. Fill the beets with cooked room temperature brine 3-5 cm above the level of the stacked root vegetables. Put a piece of clean white cloth on top, and on it a wooden circle around the diameter of the container or a flat faience plate. Put oppression on the circle - a granite cobblestone, well washed and scalded with boiling water. Place a container near the steam heating, the optimum temperature for fermentation is 15-22 degrees.
Step 3
Watch the fermentation process. After a while, the brine begins to bubble, forming a foam. Lift the load, circle and cloth twice a day, remove the foam and pierce the contents with a wooden sharpened stick in several places to the bottom. Rinse the mug and oppression with clean water. When the brine acquires a rather sour taste (after about 4-6 days), put the dishes with beets in a cold place with a temperature of 0-2 degrees.
Step 4
Make beet kvass from brine, dilute it with an equal amount of water and add sugar to taste. A delicious refreshing drink is ready, store it in the refrigerator. Beet kvass can be used for cold beetroot, add to borscht, season with horseradish. Use pickled beets for borscht.
