Kvass has deep roots in the gastronomic culture of Eastern Europe and is part of the national cuisine of many countries. In addition to the classic recipes based on bread and sourdough, there are a lot of more original options. For example, rhubarb kvass, which is so easy to cook at home.
Step-by-step cooking recipe
Peel the rhubarb and cut into cubes.
Fill with water, bring to a boil, add sugar and boil for 5 minutes.
Strain the broth, add mint and let the billet cool. Strain again.
Heat the broth to 35-40 degrees, add yeast and mix.
Leave the kvass to ferment for 10-12 hours.
Bottle it.
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