Birch Sap Kvass with Barley
A delicious drink — make it and delight your family! In spring, we try not to miss the birch-sap harvest; my husband handles it. Sometimes we collect a lot and start getting creative with drinks. I want to share one of my favorite ways to make kvass from birch sap with barley. The drink turns out quite tangy if it stands for 2 days or longer — just the way we like it. I recommend it to everyone!
artemia
Recipe author
Birch Sap Kvass with Barley
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
24 kcal
GI:
100
/
0
/
0
- Let's get started: sort through the barley, remove any debris, hulls, and whatever else might be in there, and rinse it a couple of times; toast the clean barley in a dry, heavy-bottomed pan until you smell that pleasant roasted-grain aroma and the barley turns a nice brown; strain the birch sap through a fine sieve or through cheesecloth folded into a couple of layers; pour the strained sap into your prepared container and add the cooled barley; cover with a lid and put it in a dark, cool place to ferment. Judge the strength of the kvass yourself, by taste — the longer the drink ferments, the stronger it gets. You can start drinking the kvass after the first day. Mine keeps for about a month somewhere cool: first in the cellar, then in the refrigerator as it runs low. Kept cool, it can last up to six months. Drink and enjoy!
Caloric content of the products possible in the composition of the dish
- Birch sap - 24 kcal/100g
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