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Kvass from birch sap with dried fruits

4709

Kitchen Russian

Calorie content 15.6 kcal

Portions 50 l.

Cooking time 5 days

Proteins * 0.1 g

Fats * gr.

Carbohydrates* 3.9 gr.

Content

Birch sap, being a delicate product, quickly loses its useful properties in a couple of days, and not everyone likes it for its insipid taste, so it is either immediately canned, or kvass is prepared, and then sent for long-term storage. One of the options for delicious birch kvass will be to prepare it based on dried fruits: dried apples, raisins, dried apricots and even dates or figs. The ingredients in the recipe are given for 50 liters of juice, and the fermentation time, depending on the conditions, should be at least five days.

Ingredients

Birch sap 50 l. Raisin 1 kg Dried Apples or Pear 2 Kg Granulated sugar 1.5KG

Cooking process

Wash and dry the dishes for sourdough juice well in advance. Pour the calculated amount of raisins and dry apples on its bottom. Dried fruits for birch kvass are not washed, so that natural living yeast cells remain on their surface. Then pour the prepared juice into the bowl, add the required amount of sugar and stir.

Then cover the container with juice with a clean towel and place in a warm place (for example, near a battery) for 5 days to ferment.

After this time, remove apples and raisins from the resulting carbonated kvass with a colander, which can also be eaten.

Then carefully pour the birch kvass through a gauze folded in several layers into clean plastic bottles or other dishes. Such kvass can already be drunk, only chilled.