~ Burakovyi kvas (fermented beet juice) Recipe ~

3 lb Beets
      3 tb Coarse Rock Salt; Kosher Not
           -Table Due To Additives In
           -It.
      1 sl Sourdough Bread
      2 qt ;Water, Up To 3 Maybe Needed
      1    ;Square Cheesecloth And
           -String
      1 ga ;Glass Jar Or Stone Crock
      4 qt ;Jars, OR
      8 pt ;Jars
 
  Scrub beets, pare and cut into quarters.  Place in a clean jar or crock
  and sprinkle with the salt.  Boil the water and pour into the jar.  Cook,
  add the bread to aid in the fermentation, cover with the cheesecloth and
  tie with the string.  Set in a cool place to ferment for about 1 week. (Do
  not do this in hot humid weather; it will decompose, not sour.)  Remove
  any mold as it appears.  Flavor develops in 1 to 2 weeks.  Remove the
  bread, mold, and cheesecloth.  Taste.  It should be sourish but mild, not
  brackish.  Pour into clean dry jars and cover, keeping it refrigerate
  until ready to use.  It will keep well in the refrigerator.