Who remembers the taste of kvass, which was in the times of the Soviet Union, understands that now it is simply impossible to find such a drink. What is now sold in stores - it's just some semblance of that real kvass. We'll tell you now the recipes for cooking kvass from chicory. The drink is not only very tasty, refreshing, invigorating, but also very useful. It has a beneficial effect on the digestive system, eliminates dysbacteriosis. In general, a drink is worth it to cook and please your loved ones.
Kvass from chicory - recipe for 5 liters
Ingredients:
- warm boiled water - 5 liters;
- sand sugar - 300 g;
- fresh pressed yeast - 50 g;
- soluble chicory - 1.5 tablespoons. spoons;
- large lemon - 1 pc.
Preparation
Warm boiled water poured into a large container for cooking kvass. The lemon is thoroughly washed together with the zest in a blender or we twist it in a meat grinder. The resulting gruel is placed in gauze, tied with a bag and placed in a container with boiled water. Add fresh pressed yeast and mix well. We put sugar and soluble chicory. Now the mixture is tasted - if not enough acid, add a little citric acid. Now, with all our hands, we knead it thoroughly, stretching out a bag of lemons. After about 10 minutes, a bag of lemon slurry is removed, and the liquid is poured over clean plastic bottles. But it is necessary to pour not to the very top, leaving a place for the gases that are formed during fermentation.
For 2-3 hours we leave the drink in the sun for fermentation. We check the readiness in the following way: press the fingers on the bottles of the bottle, if they are already dense enough, then you can put them in the refrigerator - kvass from chicory for 5 liters is ready! Overdoing kvass is not worth it, as it will be a regular brew.
Homemade kvass from chicory - recipe
Ingredients:
- soluble chicory - 3 tbsp. spoons;
- purified water - 5 liters;
- sand sugar - 400 g;
- dry fast-acting yeast - 10 g;
- tincture of peppermint - 1,5 tsp.
- citric acid - 10 g.
Preparation
Purified water is boiled (it is recommended to use a filtered, spring, only not a regular tap, as it can hopelessly spoil the taste of the finished drink). We dissolve in it citric acid, granulated sugar, tincture of peppermint, chicory and leave to cool to a temperature of about 37 degrees. Pour dry yeast and mix well. We pour the mixture over plastic bottles and leave it for several hours at room temperature (you can leave it for the night). In the morning we remove kvass with chicory and dry yeast in the cold, and then we enjoy the unique taste of the drink.
Kvass from chicory with fresh mint
Ingredients:
- purified water - 5 liters;
- fresh mint - 1 bunch;
- chicory soluble - 6 tbsp. spoons;
- sand sugar - 0,5 kg;
- dry fast yeast - 10 g;
- citric acid - 0.5 tsp.
Preparation
In the purified water, add sugar, soluble chicory, a bunch of fresh mint, bring to a boil and leave until cooling. In the meantime, dry fast-acting yeast is mixed with 1 teaspoon of sugar, add 2 tablespoons of water, stir and leave the mass to be approached. When the mass with chicory cools down to about 35 degrees, pour in the yeast mass, stir and leave for 3 hours to ferment at room temperature. After about 2 hours we taste the drink for taste - if there is enough sharpness, then the drink is already ready! Before you remove the kvass with chicory in the refrigerator, add citric acid to it.