Peel beet and wash it out. Slice a part of a beet (1,5 kg), lay them mixed up with the whole beet, fill in with cold boiled water and put in a dark place for fermentation.
When the fermentation is finished, carry kvass to a cold place, and in 13-15 hours it will be ready. Using it you need to add cold boiled water (4-5 times) and periodically delete a mould.
For 10 l of kvass you need:
beet-4 kg,
water-12 l
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