Chicory kvass at home

It is prepared very quickly and perfectly quenches thirst. Absolutely wonderful drink! The taste is very similar to ordinary bread cask kvass. It foams very much. Those who tried it, did not immediately guess that such kvass can be made from 1 tbsp. l. dry chicory.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Sugar

200

Chicory

Dry yeast

Citric acid

0.5

Translation table of volumetric 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 % 6 g

25 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 d

Step 1:
Prepare the ingredients. To prepare chicory kvass at home, we will need: clean drinking water, dry chicory, sugar, dry yeast, citric acid.
Step 2:
Pour chicory, sugar and citric acid into a deep saucepan. Pour water into a saucepan. Stir.
Step 3:
Put the pan on the fire and bring the mixture to a boil.
Step 4:
As soon as the solution boils, remove the pan from the heat and cool at room temperature to 37-40 ° C. You can check the temperature in the absence of a special thermometer by dripping liquid on your wrist. If the drop is slightly warm, then the mixture has cooled to the desired temperature.
Step 5:
When the water cools down, sprinkle the dry yeast over the surface. Wait until the yeast is saturated with moisture and mix.
Step 6:
Cover the pan with gauze or cover with a lid and leave the kvass at room temperature for 6 hours.
Step 7:
After 6 hours, foam will appear on the surface. This means that the yeast has become active.
Step 8:
Pour kvass into bottles or cans, screw the lids. Put it in the refrigerator for 1-2 days.
Step 9:
Pour the chilled drink into glasses and serve to the table. Enjoy your meal!

Yeast should be checked before use. A small amount of yeast should be poured with lukewarm sweetened water (37-40 °C) and leave for 10-15 minutes. A foam cap should appear. This means that the yeast is alive, not expired. If there is no cap, then such yeast should not be used. Kvass will not work.

If you take the closed bottle out of the refrigerator and leave it at room temperature, then, after warming up, the fermentation will activate again and the kvass will begin to ferment further.

The word "kvass" is certainly of Russian origin and means "sour drink".

Kvass used to be prepared from various types of cereals: rye, barley, oats, millet. There were about a thousand recipes at that time! Old kvass with mint and raisins, Russian kvass on rye and crushed barley malt, northern kvass from rye flour, flour from Icelandic moss and blackcurrant leaves, white kvass, red, breadcrumbs, strong, okroshechny kvass, ginger, viburnum, raspberry, strawberries, cherries, pears... Kvass was made differently, depending on the locality, climate, time of year, prosperity in the family and the tastes of the owners.