Preparation: Step 1
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Prepare the necessary ingredients for the preparation of beetroot kvass at home.
When buying beets, pay attention to its appearance. Root crops should be dense to the touch, without mechanical damage and signs of damage. The color of good beets is dark-bearded.
The beets contain vitamins of group B, PP, C, minerals (iodine, magnesium, potassium, iron) and many other substances. Beetroot has a general strengthening property, improves digestion and metabolism, removes toxins from the body, increases hemoglobin, strengthens the walls of blood vessels, and reduces pressure. These are not all the beneficial properties of beets!
Beetroot contains oxalic acid, so it should be used with caution to people with rheumatoid arthritis, urolithiasis, and low pressure.
Beetroot kvass is recommended to consume 1 glass per day after meals.
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Step 2
Prepare beets for cooking kvass.
Clean the root crops from the peel. Rinse well with running cold water.
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Step 3
Cut the beets with arbitrary small slices. You can grind on a coarse grater. The weight of the purified beets — 550 g.
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Step 4
Prepare a suitable dishes for the preparation of kvass. I will use a 4 -liter stainless pan. You can take a three -liter clean jar. Aluminum dishes are not advisable to use, since aluminum can react with kvass acid.
Pour chopped beets to the bottom of the pan.
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Step 5
Add raisins to chopped beets. I use home. It does not need to be washed, since there are wild yeast on the surface, which will contribute to fermentation of beetroot kvass.
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Step 6
Add black bread. You can take rye.
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Step 7
Dissolve honey in a glass of water. If desired, honey can be replaced with sugar. Take water from the total. I use bottled. It is better not to use water from the tap, as it can change the taste of ready-made kvass.
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Step 8
Pour in honey dissolved in water to beets.
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Step 9
Pour the remaining 1.8 liters of water. Cover our future kvass with a lid. You can cover with gauze. Leave at room temperature for 3-4 days.
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Step 10
Literally on the second day, active fermentation of beetroot kvass went, as there is strong heat outside. The smell with such fermentation is not very pleasant, but this is temporary 🙂
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Step 11
Three days have passed. Kvass fermentation has subsided.
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Step 12
Strain the beet kvass through a sieve to remove beetroot pieces, bread and raisins.
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Step 13
Pour into glass jars or plastic bottles. Cover with a lid and send to the refrigerator.
The shelf life of beetroot kvass in the refrigerator is 2-3 days. You can store kvass in the cellar. Beetroot kvass is great for the preparation of cold borsch, okroshki and other cold soups.
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Step 14
Beetroot kvass at home is ready. Bon appetit!
