Beetroot starter for kvass

Excellent beet kvass comes out with this sourdough starter, try it!
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Avery WhiteAvery White
Author of the recipe
Beetroot starter for kvass
Calories
648Kcal
Protein
0gram
Fat
0gram
Carbs
136gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 1
2tablespoon

Step-by-step preparation

Cooking timeCooking time: 4 day
  1. STEP 1

    STEP 1

    Let's prepare all the ingredients: beets, honey, warm water, a slice of bread, raisins.

  2. STEP 2

    STEP 2

    We cut the beets into 1-2 cm cubes, put them in a three-liter jar. We dilute two tablespoons of honey in a glass until completely dissolved. Add honey and water to the beets.

  3. STEP 3

    STEP 3

    Add a handful of raisins.

  4. STEP 4

    STEP 4

    Fill everything with water, not adding 3-4 cm to the top.

  5. STEP 5

    STEP 5

    Add a slice of bread and leave to ferment in a warm place for up to 4 days. From time to time we monitor the fermentation process, and when the foam from fermentation begins to subside, drain the kvass and fill the starter with a new portion of water. We feed the starter with raisins, a slice of bread and honey. This starter is suitable for 4 fermentation processes in a volume of 3 liters.

Comments on the recipe

Author comment no avatar
makarevi40844
26.09.2023
4.7
and when the foam from fermentation begins to subside, drain the kvass, that is - Kvass - Ready! And pour in the next batch of water: - is this already the Second Kvass?