Beetroot Kvass recipe
Delicious and healthy Beetroot Kvass recipe not only to make borsht! It's in a fermented vegetable family so you know is good for your gut!
Ingredients
- 1 kg beetroot
- 2 tsp salt
- 2 cloves garlic
- 1 thin crust of sourdough rye bread
- 2 small apples
- 2 tbls coriander seeds
- 10 grains black peppercorn
- 6 grains all spice
- 3 ltrs boiled water
Instructions
- Peel the apples and beetroot and slice them. Slice the garlic.
- Put the peeled apples and the peeled beetroot cut into half slices and the sliced garlic in the jar. Add allspice, salt, pepper and slightly crushed coriander seeds lightly ground in a mortar.
- Add a slice of bread . Pour water so that it covers all the ingredients.
- Cover the jar with a cloth and tie it with string. Set aside in a dark place and store for 5-7 days at room temperature. Check everyday making sure all the ingredients are submerged under water.
- REMEMBER: take the bread out after 3 days of fermenting!
- After the 7 days strain the liquid out ans store it in the fridge for up to 2 weeks.