Homemade kvass from instant chicory

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   To prepare this drink, you need to boil four liters of water in advance and cool to room temperature. Then, in another liter of water, dissolve sugar, soluble powder of the chicory drink and, stirring occasionally, bring to a boil. The contents will foam a lot, you need to be careful that it does not run off. stove. After boiling, turn off the stove and leave to cool to room temperature.

2. STEP 2

   

   After cooling, the foam will almost disappear. Add citric acid and dry yeast to the contents, you can also pre-dilute them in a small amount of boiled water and add it there. Pour this liter, I would say concentrate, into previously prepared boiled water, also cooled to room temperature, water.

3. STEP 3

   

   You need to think about large-volume dishes in advance. I have a five-liter jar, you can also prepare a saucepan. Stir all the contents again and add the washed raisins. Leave at room temperature for fermentation, this will be facilitated by yeast and raisins. Fermentation takes from five up to eight hours, if left longer the kvass will simply ferment.

4. STEP 4

   

   After time, the finished kvass needs to be strained and poured into a suitable container for storage. I pour a little kvass into a carafe so that I can drink it right away. The kvass turns out rich, moderately sweet, with a slight sourness.

5. STEP 5

   

   Or pour it into bottles, for example from water, and put it in the refrigerator. I pour it into these bottles from pomegranate juice.

Comments on the recipe

Silver

18.09.2023

4.8

What a bliss it is to refresh yourself on a hot day with a glass of kvass to maintain good spirits and energy!

Silver

18.09.2023

4.9

By the way, this afternoon I made kvass again. This one is exclusively made with dried apples. Now I was pouring it into bottles, I couldn’t resist and drank half a glass at night. Well, how good is kvass!!!

AleX347RS

18.09.2023

4.9

A couple of questions... What is the point of washed (!!!) raisins, the wild yeast is washed off? Perhaps it makes sense to add citric acid to the boiling syrup, thereby getting some kind of inverted sugar, what do you think? If you suddenly decide to experiment with lemon juice, turn it down gas, and add sooooo slowly so that you don’t treat burns later and don’t wash the stove. By the way, dry yeast is not some kind of evil chemical, don’t be afraid of it! And in this case, this is a plus for the organoleptic properties of the product, since pressed ones are more likely to give a fermented taste.