Kvass is a primordially Russian drink that was prepared in ancient times by fermentation of bread and sourdough. This drink is very useful for the body and at the same time quenches thirst, and when it is prepared from components such as beets, its nutritional value and the content of positive microparticles increase significantly. Nowadays, leaven kvass (a recipe using home-made yeast) is practically not prepared. The fact is that this process is quite complicated and requires a lot of time. At the same time, in stores you can buy special packaging with crumbs of dried black bread and a bag of yeast, which should be stirred in water and stored in a warm place for three days. So they get a pretty good drink, but it will contain a minimum amount of nutrients, since such a sourdough for kvass from bread itself is neutral and does not contain nutrients in large quantities. That is why it is recommended to purchase special components for the manufacture of this drink, which not only accelerate the fermentation process, but also contain many beneficial bacteria. They are sold in most pharmacies, shops and supermarkets.
Ingredient Selection
When answering the question of how to put kvass from sourdough, first of all, you need to refer to the instructions on its packaging. The fact is that each manufacturing company has its own criteria for packaging and manufacturing of fermentation components. However, based on generally accepted concepts, you can approximately calculate the proportions. If kvass is made with leaven, the recipe of which involves the use of bread, then 300 g per three liters of water is enough. When it is planned to use beets or other components, they take a kilogram of grated product per bottle of water. The amount of sugar is recommended to add at your discretion, but not less than 4 tbsp. spoons. Sourdough in accordance with the instructions.
Fermentation
Leaven kvass, the recipe of which involves the use of special components for fast fermentation, takes only 24 hours. However, some housewives prefer to insist it for 48 hours, after which the liquid is filtered, poured into sealed dishes and put in the refrigerator. In this case, you can add water to the squeeze again and put it on the secondary fermentation, adding dumb black bread. It should be noted that the water for the drink must be used only boiled, and the temperature during fermentation should not exceed 50 degrees and fall below 37.
Storage and use
Leaven kvass, the recipe of which involves the use of vegetables, can be used as a soft drink. It is served chilled in large glasses or mugs. Kvass is also used to prepare cold soups and other dishes. It is worth noting that all of them are prepared and served only in cold form. You can store such a drink for no more than three days, although some prefer to specifically withstand it for a certain time.