How to make house kvass?
in Russia were adopted Christianity 1020 years ago. The first mention of kvass in " belongs to the same time; Stories of temporary years “. In 988 on the occasion of a baptism the Kiev prince Vladimir ordered to distribute for a feast to the people drink intoxicated and grain kvass. Without exaggeration it is possible to tell that kvass passed test time, and he was trained a feast in honor of the Christianization of Kievan Rus` much earlier.
Kvass was cooked constantly as there was an existence of cereals: rye, barley, oats, wheat. The second reason of production of kvass is a simplicity in production and the ample opportunities to use vegetable additives: herbs, vegetables, fruit, berries.
Kvass was used not only as drink, but also for preparation of primordially Russian foods: okroshkas, kissels, kiselny Russian cabbage soup. In each family there was the secret of cooking of kvass. The records of recipes of cooking of kvass written 200 - 300 years ago remained.
Before revolution in Russia there were about three hundred names of kvass, and on average in a year then it was the share of each person to 200 liters of this drink. Except grain kvass were popular fruit, fruit, grassy and honey.
Kvass quickly satisfies thirst, favorably influences process of digestion and a metabolism. Curative properties of kvass are explained by the fact that in old times it was prepared on malt which was received at a prorashchivaniye of seeds of cereals, by addition of herbs and berries.
Thanks to kvass of a rusicha were not ill in the long winters, maintained long posts. In the 19th century found out that kvass possesses also bactericidal properties, normalizes flora of intestines.
Kvass represents the adverse environment for reproduction of bacteria of a typhoid, Asian European cholera, but also kills them quickly enough therefore there are no bases to be afraid that kvass can be the cause of distribution of infectious diseases. In a word, kvass should be chosen for the daily use.
Kvass and beer generally have identical initial materials, but the way of preparation is various. At production of beer try to obtain prevalence of spirit fermentation, and at kvass preparation - sour fermentation.
At production of kvass during fermentation lactic acids, alcohol, carbonic acid, acetic acid, formic acid are formed. Except acids are formed attracts also air of acids with alcohol that impacts to kvass a peculiar relish and a smell.
Preparation of kvass according to old recipes - difficult procedure, but for the modern fan of kvass everything is much simpler as on sale there are kvass concentrates from which to prepare kvass easy as a pie. If they are absent - we prepare kvass from fried rye crackers.
Recipe of preparation of kvass following. Rye bread to slice and dry in an oven so that they were reddened. To put crackers in a pan, to fill in with boiled water and to allow to stand 3 - 4 hours. The received infusion to filter, put yeast, sugar, mint, to cover with a napkin and to allow to perebrodit 5 - 6 hours. After emergence of foam again to filter and pour in bottles (it is desirable in glass) and to put a little raisin in everyone. It is dense to close and put bottles to the cold place. In three days kvass is ready to the use.
Ingredients: on 1 kg of rye crackers 8 - 10 l of water, 25 g of yeast, 200 g of sugar, 25 g of mint, 50 g of raisin take.
Petrovsky kvass prepares as well as usual, but instead of mint it is necessary to put grated horse-radish and honey in ready kvass, having carefully mixed.
Ingredients: on 600 g of rye crackers 2 l of water, 10 g of yeast, 50 g of honey and 50 g of horse-radish take.
Kvass apple with carrots is prepared as follows. Apples are washed, sliced with a seed box and a peel. Carrots are peeled and rubbed on a large grater then mix with apples. Then all weight is filled in with boiled water with addition of yeast and sugar. Weight is mixed and left for fermentation for days at the room temperature. Then put kvass in the refrigerator for 2 - 3 days then drink is filtered, and use a mash as ferment for preparation of a new portion of kvass.
Ingredients: 10 apples of average size, 3rd carrots, 0,5 glasses of sugar, 5 l of water, 1 tablespoon of fresh yeast, 1 teaspoon of a dry camomile pharmaceutical.
Enjoy. Let does not confuse you that now winter, and kvass - mainly summer drink. Drank it for the Epiphany 1020 years ago!]