Ginger Kvass
This Ginger Kvas recipe combines the traditional bread-based fermentation with the fiery essence of fresh ginger root. The process yields a tangy, fizzy beverage that is not only invigorating but also packed with probiotics. Perfect for warm days or as a unique mixer, this drink boasts a kick of flavor that your taste buds won't forget.
ingredients
- 4 cups water
- 1 cup rye bread, chopped
- 1/2 cup sugar
- 1 tablespoon active dry yeast
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/4 cup raisins (optional)
- 1/2 cup additional sugar (for secondary fermentation)
steps
- 1.
In a large pot, bring the water to a boil, then remove from heat.
- 2.
Add the chopped rye bread and 1/2 cup sugar to the warm water, stirring to dissolve.
- 3.
Let the mixture steep for 30 minutes, then strain out the bread solids, leaving a liquid base.
- 4.
Allow the liquid to cool to room temperature before adding the active dry yeast, grated ginger, and salt, stirring gently.
- 5.
Cover the mixture with a clean cloth and let it sit at room temperature for 24 hours to ferment.
- 6.
After 24 hours, strain the mixture again to remove any sediment.
- 7.
In clean bottles, add a few raisins and pour the kvas, leaving about an inch of space at the top.
- 8.
Add 1/2 cup sugar to each bottle, seal tightly, and leave the bottles at room temperature for an additional 2-3 days for secondary fermentation.
- 9.
Once bubbling stops, refrigerate the bottles to slow down fermentation. Serve chilled and enjoy!
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