In chicory not only contains vitamins and trace elements (C, A, magnesium, iron), but also invigorating substances that will help gather strength for new achievements. Tell you how to make kvass with chicory.
Kvas with yeast
In fact, house kvass from chicory can be produced in many ways. One of the simplest, cheapest and fastest is to start the fermentation process with the help of conventional yeast. The only condition - yeast necessarily choose fresh, otherwise the drink will not succeed, there will be no gas bubbles, which everyone likes so much in this drink, and the active yeast flavor will definitely not please anyone. Prepare kvass in a large bowl, letting the fermentation process begin, and then pour into a smaller container to make it stand. Since the process does not stop immediately, the container must be in reserve, so that the gases can go out.
About additives
In summer, it is better to quench your thirst with sourish, rather than lusciously sweet drinks, so it is usual to put lemon juice in kvass. If you can not buy lemons (in the summer there are interruptions in the supply of citrus fruits), you can prepare kvass from chicory and citric acid. Acid not only adds extra flavor notes to the drink, but also allows you to store it longer, as a natural preservative. The recipe for kvass with chicory and citric acid can be complicated by adding any components that are compatible with the drink. In addition to lemon juice in kvass, you can put mint leaves, lemon balm and other fragrant plants, cinnamon, vanilla, add lime juice, orange or grapefruit juice. The main thing is not to overdo it so that the taste and aroma of the main drink can be felt quite well.
Quick kvass
Quick kvass with chicory is cooked for 5 minutes, it is infused for a couple of hours and is ready for consumption on the same day.
Ingredients:
- prepared (necessarily boiled, possibly filtered or bottled) water is warm - 5 liters;
- chicory in a jar in the form of a paste - 120-130 g;
- citric acid quality / lemon juice - 15 g / ½ cup;
- live fresh yeast - about 35-50 g;
- domestic white refined sugar - 2 cups without a slide.
Preparation
The first thing in warm water is sugar, we try the solution for sweetness - it should not resemble syrup. Add citric acid or juice, squeezed out of lemon, again try and adjust how much to add. After that, we pour about a glass of water and brew yeast. They must completely disperse, a dense liquid of whitish color will turn out. Pour it into a container with a future kvass and place it in the jar of chicory. Stir, cover and put in a warm place. After 2 hours we pour kvass into half-liter bottles from under the lemonade, without adding about half a glass to each. We tighten the caps and install bottles in the cellar or in the refrigerator. We open it gently so that the accumulated gases do not cause the kvass to splash out. As you can see, making kvass from chicory is not at all difficult and cheap.
"Dry" kvass
This is called kvass from chicory and citric acid, which is prepared from dry ingredients.
Ingredients:
- sand sugar white refined - 1,5-2 cup;
- acid quality lemon - 1 teaspoon;
- dry yeast powder (check the date of manufacture) - 10 g;
- chicory soluble , also powdery - 3 tbsp. spoons;
- prepared (settled, filtered) cold water - 5 liters.
Preparation
Take a 5-liter canister from under the water, rinse well and let dry. We pour sugar, yeast, add lemon