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
ترست بايلوت
منذ أسبوعين
منذ شهرين
