Homemade white kvass from rye breadcrumbs
Composition / ingredients
15
Servings:
Cooking method
Cut the stale rye bread and dry it in the oven.Put the crackers in a glass or enameled container and pour 6-7 liters of boiling water. Leave in this form for 4-5 hours.
Strain, add yeast, sugar, mint diluted with cooled wort and leave to ferment. The beginning of active foaming is a sign of the beginning of the next stage of preparation.
Filter again. We pour into bottles, adding a few raisins to each. We leave it in this state for a couple of hours, and then we put it in a cold place for 3-4 days.
Mint in white kvass can be replaced with grated horseradish, especially if you plan to use it in okroshka.
Caloric content of the products possible in the composition of the dish
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Water - 0 kcal/100g