Chicory kvass, unlike classic bread kvass, is made very quickly. You can put it on in the morning, and by the evening you can enjoy an excellent cold drink. There are many recipes for kvass, but most of them either take a long time to make or are not very tasty. The proposed quick method of preparing kvass allows you to get a drink that tastes like straight from a barrel.
Recipe:
- water – 3 l;
- sugar – 5-10 tbsp. l.;
- citric acid – 1 tbsp. l.;
- ground chicory – 4 tbsp. l.;
- dry yeast – 1 tsp.
The process of making kvass
It is necessary to boil and cool 3 liters of water to a slightly warm state, then pour it into PET bottles, but do not fill them completely. 400 ml of cooled boiling water is taken into a separate container, and 10 tbsp is dissolved in it. sugar and 1 tbsp. citric acid.
Next, add 4 tbsp. ground chicory.
When adding one spoon, the kvass will turn out light with a mild taste. If you add 4 tablespoons of chicory, the color and taste will be just right.
The solution is then divided equally between the bottles. If 1.5 liter bottles are used, then 200 ml of concentrate is poured into each bottle. 1 tsp is divided between them. granulated yeast. They are poured from above through the neck.
Next, everything is shaken and topped up with the remaining cooled water. It is important to time the addition of yeast so that the water in the bottle at the time of adding it is warm, approximately +38 degrees Celsius, as when kneading yeast dough.
Kvass in bottles is left warm for 3-4 hours. It is advisable not to cover them with lids so that the yeast initially develops under normal pressure conditions. After active fermentation, the bottles are closed and transferred to the refrigerator or cellar. You can drink kvass after a couple of hours, or better yet, on the second day. If you let it sit, it will “carbonate” well and the desired taste will appear in it.
If you want to prepare a lot of kvass, so as not to bother with pouring yeast into the neck of the bottles and not dividing the concentrate, you can carry out fermentation in a large container, and only then pour the drink. The proportions in this case are similar. You can “ferment” kvass in a large saucepan or bucket.
After 3-4 hours it is bottled and left to cool.
You shouldn’t make too much kvass at one time, because if it sits for 3-4 days, it will become heavily “carbonated”, even to the point of breaking the caps off the bottles. It is better to do it often, but in moderate portions, so that you have time to drink it in a couple of days.
