Chicory kvass

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make kvass from chicory at home? Prepare the necessary ingredients.

2. STEP 2

   

   Pour chicory, sugar and citric acid into a deep saucepan, pour in water and stir.

3. STEP 3

   

   Place the pan over medium heat and bring the mixture to a boil.

4. STEP 4

   

   As soon as the solution boils, remove the pan from the heat and cool at room temperature to 37-40°C. You can check the temperature in the absence of a special thermometer as follows: drop some liquid on your wrist. If the drop is slightly warm, then the mixture has cooled to the desired temperature.

5. STEP 5

   

   When the water has cooled, sprinkle dry yeast over the surface. When the yeast is saturated with moisture, stir. It is better to check the yeast before use. A small amount of yeast should be poured with lukewarm sweetened water (37-40°C) and left for 10-15 minutes. A foam cap should appear. This means that the yeast is alive and not expired. If there is no cap, then such yeast should not be used. Kvass won't work.

6. STEP 6

   

   Cover the pan with gauze or a lid and leave the kvass at room temperature for 6 hours.

7. STEP 7

   

   After 6 hours, foam will appear on the surface. This means that the yeast has activated.

8. STEP 8

   

   Pour the kvass into bottles or jars, close the lids and place them in the refrigerator for 1-2 days.

9. STEP 9

   

   Pour the chilled drink into glasses and serve. If the closed bottle is removed from the refrigerator and left at room temperature, then, once warmed up, fermentation will be activated again and the kvass will begin to ferment further. Bon appetit!

Comments on the recipe

Tilda Montmartre

13.12.2023

4.5

This recipe for homemade kvass is a revelation for me, I’ve never tried it with chicory, I’ll try it. I know this method with black bread, raisins and no yeast needed.

Moderator Ksenia

13.12.2023

4.5

About 10 years ago, after trying a chicory drink, I decided that I would never drink it again. How I didn’t like him then! Since then I haven't bought chicory again. But the other day I came across a recipe for chicory kvass at home. And his description was so tempting that I decided, I was not there, I’ll cook it. After all, tastes change. I bought some chicory and started cooking. The recipe turned out to be absolutely simple with a minimal set of ingredients. After adding the yeast, I took the pot of kvass to the balcony. And, to be honest, I completely forgot about her. So, instead of the required six hours, I steeped the chicory kvass all night. In the morning, I poured it into jars and put them in the refrigerator, where they stood for about five hours. The kvass turned out excellent. It really quenches thirst perfectly. I drank one glass and it was like I was back in childhood. When I was little, my grandmother made kvass from the crusts of black bread. And the chicory kvass tasted exactly the same as grandma’s kvass. I highly recommend it for cooking! Thank you so much for the recipe and special thanks for bringing back childhood memories!