Bread kvass is a traditional lacto fermented Russian drink that has been around for as long as Russia existed. Weight – 126g. Ingredients: concentrate of leavened wort - 120 g, yeast dry - 6 g. Concentrate of leavened wort. Ingredients: rye fermented malt, barley malt, rye flour, water. Set Home cooking for cooking kvass home. Kit and net weight: kvass wort concentrate - 2 bags at 60g dry yeast - 2 bags for 3g. Ingredients kvass wort: rye fermented malt, barley malt, rye flour, water. Nutritional information per 100g of finished drink: protein 0.1g, 6,3g carbohydrates. Energy value 26 kcal. A method of making kvass: 1. Fill a clean jar with 1 liter of boiled water (35 ° C). Add leaven wort from the sachet and 150 g sugar. All the mix. Add the Bank warm boiled water up to 3 liters (25-30 ° C). 2. Carefully pour in the jar of yeast 1 sachet. Do not stir. 3. Cover the jar with a clean towel or cloth, allow to stand for 1 at room temperature overnight. 4. Close the jar lid and pour the brew into clean bottles and tight screw caps. For a richer flavor, you can add 15-30 raisins in a jar or 5-10 raisins in each bottle of kvass. Hold brew for 2-3 hours at room temperature, then place in fridge. 5. Ready kvass retains its taste properties and can be stored it refrigerator for up to 5 days. To give the new flavor, add either mint or grated horseradish, or thyme, etc. together with kvass wort At Bottling a mixture of pre strain. Store at a temperature not exceeding 25 ° C and relative humidity not more than 70%. Please note! The date of manufacture is printed on the package. The life time of unpacked product is 24 months. Best before 22 March 2020
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