From bfe63aa25872e66b36b9ba5356c7bc271ef09ce8 Mon Sep 17 00:00:00 2001 From: Holsterbau Date: Sun, 21 Mar 2021 18:27:29 +0100 Subject: Add recipe for kvass (#374) * Create kvass.md * Update src/kvass.md Co-authored-by: Zyansheep Co-authored-by: Zyansheep --- src/kvass.md | 38 ++++++++++++++++++++++++++++++++++++++ 1 file changed, 38 insertions(+) create mode 100644 src/kvass.md diff --git a/src/kvass.md b/src/kvass.md new file mode 100644 index 000000000..3950f650a --- /dev/null +++ b/src/kvass.md @@ -0,0 +1,38 @@ +# Kvass + +[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in flavour. + +- ⏲️ Prep time: ~30 min +- ⌛ Fermentation time: ~1 week + +## Ingredients + +- 100 g of raisins +- 100 g of sugar +- 3 slices of black bread (e.g. pumpernickel bread, rye bread) +- 1-2 lemons +- 1 pkg (7 g) of active dry yeast +- *Optional:* + - *A handful of coffee beans* + - *Non-citrus fruits (e.g. plums, apples, kiwi)* + +## Directions + +1. Bring 1 L of water in a pot to a boil. +2. Burn black bread in a toaster or in an oven until it is thoroughly scorched to blackness on the outside. +3. Once the water has come to boil, remove off heat. Add burned black bread, a handful of raisins, a few slices of lemon, and coffee beans to the pot. +4. Leave contents of the pot to cool down to room temperature. +5. Filter out everything from the pot through a strainer, and pour contents into a separate, sterilized container. Add sugar and yeast into +the container, and stir until sugar is dissolved. This starts the fermentation process. The amount of sugar in this recipe should yield 1.0%-2.5% alcohol +by total volume at the end of the fermentation process. +6. Add rest of raisins, and non-citrus fruits of your choice. The fruits will positively impact flavour of the final product. +7. If mixture is not already in a mason jar, pour the mixture into a sterile mason jar, and seal the lid. Place the jar in a warm place (26-30°C; 79-86°F), +and let it ferment for a week, or until it stops bubbling. +8. Remove all raisins and fruits from the jar. +9. Squeeze lemon juice from lemons into the mixture. You may drink the now-complete kvass right away, or refrigerate it before drinking. + +## Contribution + +- Holsterbau - [website](https://github.com/Holsterbau) + +;tags: drink -- cgit v1.2.3