Sourdough Rye Kvass
Description
Making real live-fermented kvass is very easy; you just need the desire, and this step-by-step guide will help you. Can be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making kvass.
- 2
Step 2
Bring the water to a boil and cool it down to 50 degrees, then add the fermented rye malt, stirring to prevent lumps from forming.
- 3
Step 3
Let the malt steep, then cool to room temperature.
- 4
Step 4
Pour off part of the malt infusion into the sourdough starter, you can add a small piece of yeast, mix well.
- 5
Step 5
Add granulated sugar.
- 6
Step 6
Pour in the sourdough starter with added yeast.
- 7
Step 7
The first batch of kvass will have a slight yeasty taste. Pour the kvass into a jug, and transfer the kvass sediment into another container—this will be the base for the next batch of kvass.
- 8
Step 8
Pour the sediment into a jar, add a couple of tablespoons of sugar from the total amount, let the sediment "work" for about 30 minutes or longer. Meanwhile, bring water to a boil again, add rye malt to it for the next batch of kvass. Once the water has cooled to room temperature, pour it into the sediment, add the remaining sugar, and leave it to ferment.
- 9
Step 9
As soon as bubbles and a light foam appear on the kvass, the new kvass is ready to drink.
- 10
Step 10
Pour the kvass into a jug—it no longer has a yeasty aftertaste, it's delicious, fizzy, and refreshingly pleasant. The remaining sediment will serve as the starter for a new batch of kvass, and so on indefinitely, until you grow tired of it. If you want to make kvass for okroshka, simply reduce the amount of sugar. Happy summer to you all, friends, and enjoy tasty and healthy drinks!