Red beet kvass ofr borscht
To prepare 10 liters of beet kvass - 5 kg of beets, 10 liters of water.
Tablespoon red beets clean and washed. 1/5 of it is cut into slices, lay mixed with the whole beets in a clean barrel with cold water and put on two days in a warm place. At the end of the fermentation process kvass take out in the cellar or basement: in 13-15 days kvass is ready for use.
As spending kvass barrel 4-5 times topped up with cold water (how much is taken kvass, so topped water).
Periodically from the surface of kvass collect mold.