Homemade kvass with chicory has a pleasant slightly bitter taste and a light caramel tint, which makes it especially attractive for fans of original interpretations of classics. Today I will share a simple and familiar recipe – by leaps and bounds.
Step-by-step cooking recipe
Add chicory, citric acid and sugar to the water.
Bring to a boil, remove from heat and let the workpiece cool to 30-40 degrees.
Add yeast and stir.
Let the kvass stand in the heat for 3-4 hours.
Strain the kvass, bottle it and leave it in the refrigerator for a day.
Did you like the recipe?
0 comments