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Kvass from birch sap without yeast

2297

Kitchen Russian

Calorie content 18.6 kcal

Portions 3 l.

Cooking time 3 days

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 4.7 gr.

Content

Birch kvass without yeast, because not everyone "respects" yeast, it is prepared on the basis of raisins and rye bread. Sugar is added in a small amount, only to activate fermentation, and it can be added to your taste in the finished kvass. A large amount of birch sap is often canned in cans, and then at any time kvass is prepared from it. In this recipe, you are encouraged to use toasted rye bread.

Ingredients

Birch sap 3 l. Raisin 7 pcs. Granulated sugar 2 tbsp

Cooking process

Prepare all the ingredients for making birch kvass. Pour the juice into a clean 3-liter jar, having previously filtered it through a piece of gauze. Take dark raisins for kvass, which will give a vigorous taste.

Cut the rye bread into thin slices, then in a dry frying pan or in the oven, fry the bread until it is almost black, like coals, which will give the kvass a special color and taste.

Put toasted bread and raisins in a jar to birch sap and then add sugar. Mix all the ingredients with a spoon so that the sugar is completely dissolved.

Then cover the jar, just not tightly, with a lid or folded with several layers of gauze and put it in any warm place for fermentation for 3 days.

After this time, cool the birch kvass and you can drink it. After the end of fermentation, you can close the jar with a tight lid and store in a cool dark place.

Delicious and successful preparations!