Birch kvass with barley
Description
The drink is prepared quickly and easily. 1. To make sharp kvass, take fresh birch sap and barley in a ratio of 10:1 (1 kilogram of barley is sufficient for 10 liters of sap). 2. Inspect the barley. Remove any impurities and debris. Rinse it thoroughly. Make sure the barley is clean, then roast the grains until they turn a pleasant brown color and emit the characteristic aroma of roasted barley. 3. Strain the birch sap and pour it into a suitable container (a 10-liter bottle can be used). Then add the roasted and cooled barley to the birch sap. 4. After combining the barley with the birch sap, place the container with the starter culture in a dark, cool place to allow the fermentation process to proceed gradually. 5. The desired sharpness will not appear immediately. Gradually, the drink will gain strength. Once you determine that the sharpness is sufficient, store the kvass in a cold place. The kvass can be consumed almost immediately after it's ready. Stored cold (in a refrigerator or cellar), it will keep for up to six months.