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Chicory kvass at home

2371

Kitchen Russian

Calorie content 24.9 kcal

Portions 10 l.

Cooking time 7 days

Proteins * 0.6 g

Fats * gr.

Carbohydrates* 5.9 gr.

Content

We offer you another option for making kvass from chicory. Today we will add some rye bread crumbs to the kvass. As a result, we will get an excellent rich taste of kvass, rye crackers will give it a pleasant rye aroma. Also, for cooking, we will use a ready-made mixture for making kvass, which will facilitate the procedure for us. The process of making kvass is quite long and laborious, but the finished product will fully justify the time spent.

Ingredients

Leavened wort 7 tbsp Dry yeast 0.5 tsp Granulated sugar 300 gr. Chicory 2 tsp Boiled water 10 l. Rye crackers 10 - 20 gr. Raisin taste

Cooking process

Let's start making kvass with sourdough. Mix 3 tbsp in a container. mixes for kvass, 2 gr. dry yeast and 4 tbsp. sugar, add a handful of raisins. Mix dry ingredients and add 3 liters of warm water to them.

Pour the starter culture into a jar, cover it with a cloth or gauze and leave to ferment in a warm place for 2 days.

After the time has elapsed, we drain the water from the jar, and the remaining sediment is the sourdough. Add 2 tablespoons to the sourdough. dry mix and 2 tbsp. sugar, fill the contents with 3 liters of warm water and again leave the mixture to ferment for 2 days.

At the last stage, drain the sourdough water again, add the remaining dry ingredients and water, mix and leave in a warm place for 3 days.

After the time has elapsed, the kvass has passed all the stages of fermentation, infused with sourdough and is completely ready for use. We filter the liquid through a sieve, we no longer need the sourdough.