From beet it is possible to make the useful and refreshing drink - beet kvass. Besides high gustatory qualities it perfectly cleans an organism from slags, is especially useful to a liver. It is possible to prepare it according to the traditional recipe existing several centuries.
It is required to you
- - Beet - 5 kg;
- - water - 2.5 l;
- - salt - 100 g.
Instruction
1. Take phaeochrous late grades of beet, cut off a tops of vegetable and roots and well wash. Clean the washed-up root crops from a thin skin and cut on a part, then densely lay in a barrel or pottery (makitra).
2. Prepare a brine in the usual way: in the boiling water fill up salt, boil several minutes and cool. Fill in beet with the prepared brine of room temperature it is higher than the level of laid root crops on 3-5 cm. From above put a piece of pure white fabric, and on it a wooden circle on diameter of capacity or a faience flat plate. On a circle put oppression - the granite cobble-stone which is well washed out and scalded by abrupt boiled water. Put capacity near steam heating, comfort temperature for fermentation 15-22 degrees.
3. You monitor fermentation process. After a while the brine begins to bubble, forming foam. Twice a day lift cargo, a circle and fabric, scum and pierce the wooden pointed stick contents in several places to the bottom. Wash a circle and oppression with clear water. When the brine develops rather sour taste (in 4-6 days approximately), put ware with beet in a cold spot with a temperature of 0-2 degrees.
4. Make beet kvass of a brine, having diluted it with an equal amount of water and having added sugar to taste. The tasty refreshing drink is ready, you store it in the fridge. You can use beet kvass for cold beetroot soup, add to borsch, fill with it horse-radish. Use fermented beet for preparation of borsch.