Beet sourdough for kvass

Excellent beet kvass comes out on this starter, try it!

Recipe author

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Composition / ingredients

Servings:

Beetroot

Honey

Water

Bread (slice)

Raisins

Translation table of volume measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 4 g

19 kcal

GI: 0 / 25 / 75

Step-by-step cooking

Cooking time: 4 d

Step 1:
Prepare all the ingredients: beetroot, honey, warm water, a slice of bread, raisins.
Step 2:
Cut the beets into 1-2 cm cubes, put them in a jar for three liters. Dilute two tablespoons of honey in a glass until completely dissolved. Add honey and water to the beetroot.
Step 3:
Add a handful of raisins.
Step 4:
Fill everything with water, not filling up to the top 3-4 cm.
Step 5:
Add a slice of bread and put it 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, we 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 culture is suitable for 4 fermentation processes in a volume of 3 liters.