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38 lines
1.7 KiB
Markdown
38 lines
1.7 KiB
Markdown
---
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title: "Kvass"
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date: 2021-03-21
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tags: ['drink', 'bread']
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author: holsterbau
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---
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[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in flavour.
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- ⏲️ Prep time: ~30 min
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- ⌛ Fermentation time: ~1 week
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## Ingredients
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- 100 g of raisins
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- 100 g of sugar
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- 3 slices of black bread (e.g. pumpernickel bread, rye bread)
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- 1-2 lemons
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- 1 pkg (7 g) of active dry yeast
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- *Optional:*
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- *A handful of coffee beans*
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- *Non-citrus fruits (e.g. plums, apples, kiwi)*
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## Directions
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1. Bring 1 L of water in a pot to a boil.
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2. Burn black bread in a toaster or in an oven until it is thoroughly scorched to blackness on the outside.
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3. Once the water has come to boil, remove off heat. Add burned black bread, a handful of raisins, a few slices of lemon, and coffee beans to the pot.
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4. Leave contents of the pot to cool down to room temperature.
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5. Filter out everything from the pot through a strainer, and pour contents into a separate, sterilized container. Add sugar and yeast into
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the container, and stir until sugar is dissolved. This starts the fermentation process. The amount of sugar in this recipe should yield 1.0%-2.5% alcohol
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by total volume at the end of the fermentation process.
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6. Add rest of raisins, and non-citrus fruits of your choice. The fruits will positively impact flavour of the final product.
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7. If mixture is not already in a mason jar, pour the mixture into a sterile mason jar, and seal the lid. Place the jar in a warm place (26-30°C; 79-86°F),
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and let it ferment for a week, or until it stops bubbling.
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8. Remove all raisins and fruits from the jar.
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9. Squeeze lemon juice from lemons into the mixture. You may drink the now-complete kvass right away, or refrigerate it before drinking.
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