Pear kvass
Description
The fermentation time of the drink depends on the room temperature. If it's very hot in the room, it will ferment faster. Therefore, it's important to monitor the activity of the "starter" and taste it periodically. Ready pear kvass has a fruity aroma and a slight tanginess. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If you have pears from your own garden, do not wash them, just wipe them with a towel.
- 2
Step 2
Take a 1.5-liter jar. Rinse it with boiling water. Grate the pears on a coarse grater and transfer them to the jar. Add raisins, 5 tablespoons of sugar, and yeast. Pour in 750 ml of room temperature water. Cover the jar with a lid and let it sit for 5-6 hours.
- 3
Step 3
After the specified time, the contents of the jar should rise to the top and bubbles will appear. This indicates that the starter has begun to activate. If your starter has not risen, add 2 tsp of sugar, mix well, and leave for another 2 hours in a warm place.
- 4
Step 4
Take a 3-liter jar. Rinse it with boiling water. Pour the starter into it and add warm (not hot) water up to the shoulders of the jar. Add 1 tablespoon of sugar, mix well. Cover and leave for 1.5 days at room temperature. Shake the jar occasionally. After one day, the starter should be actively bubbling up and down.
- 5
Step 5
By the end of fermentation, the pear starter will be at the bottom. The kvass is ready to serve. Filter it if necessary and sweeten with honey or sugar. Serve pear kvass well chilled.
- 6
Step 6
Pear kvass is ready!