Kvass

作り方

手順

1. 1

   Preheat your oven to 150°C (300°F).

   約5 分

2. 2

   Spread the rye bread cubes on a baking sheet.

3. 3

   Toast the bread cubes in the oven for 15-20 minutes, or until they are deeply browned but not burnt.

   約20 分

   調理のヒント： Darker toast produces a richer kvass flavor.

4. 4

   Remove the toasted bread from the oven and let it cool completely.

   約10 分

5. 5

   Place the cooled toasted bread into a large, clean glass jar or pitcher.

   調理のヒント： A 2-liter capacity is ideal.

6. 6

   Heat the water in a saucepan until it is warm to the touch, about 40°C (105°F).

   約5 分

   調理のヒント： Avoid making the water too hot, as it can kill the yeast.

7. 7

   Dissolve the granulated sugar in the warm water, then stir in the active dry yeast.

   約1 分

8. 8

   Pour the yeast mixture over the toasted rye bread in the jar.

9. 9

   Add the optional fresh mint leaves and raisins to the mixture.

   調理のヒント： Raisins can help kickstart fermentation.

10. 10

    Cover the jar loosely with a clean cloth or lid, allowing air to circulate.

    調理のヒント： Do not seal tightly, as fermentation produces gas.

11. 11

    Let the mixture ferment at room temperature for 12-24 hours.

    約12 時間

    調理のヒント： Fermentation time varies with temperature; taste periodically to check for desired sourness.

12. 12

    Once the kvass has reached your preferred level of sourness, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher.

    約2 分

    調理のヒント： Discard the spent bread and any solids.

13. 13

    Seal the bottle tightly and refrigerate the kvass immediately.

    調理のヒント： Chilling slows down fermentation and improves flavor.