Country-style kvass
Description
The recipe won't take much time. Very often, country housewives bake bread and always have rye sourdough starter on hand. This kvass is made precisely on a rye sourdough starter. The recipe is very simple, but it requires time for fermentation. Check out the step-by-step recipe and try making this naturally fermented live kvass. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
If you are using rye sourdough starter, it is best to refresh or "feed" it before use. To do this, add 1 tablespoon each of flour and sugar from the total amount of ingredients to the starter.
- 3
Step 3
Stir, cover with plastic wrap, and place in a warm spot.
- 4
Step 4
While the starter is "refreshing," bring water to a boil, cool it slightly to about 70 degrees. Add rye flour, stir until no lumps remain. Cool to a temperature of about 36 degrees.
- 5
Step 5
After some time, the rye starter began to bubble; it is ready to use.
- 6
Step 6
Into a three-liter jar, pour sugar, add the starter culture, and mix.
- 7
Step 7
Pour in the cooled mixture of water and rye flour at 36 degrees, but do not fill the jar completely; leave space in the jar for fermentation.
- 8
Step 8
After 8–12 hours (depending on several factors: starter activity, air temperature), the kvass is ready to drink. You can consume it in the usual way or use it for making okroshka. The kvass turned out tasty, strong, naturally fermented, and perfectly quenches thirst.