Easiest Way to Make Tasty Rosemary Ginger Rye Kvass

Rosemary Ginger Rye Kvass. Bring water to a rolling boil. Dissolve sugar and salt in the water, and then add Rosemary and ginger. Bonus from leftover dried sourdough bread Ruby red and rich in gut-friendly probiotics, beet kvass has long been revered in Russia as a blood tonic, liver cleanser and digestive aid.

It's simple, sexy, seriously sensory seducing and totally NYE glass-raising worthy! The always incredible aromatic rosemary awakens your senses without overwhelming, setting the stage for a brief, but exhilarating wave of ginger's refreshingly spicy heat, quickly followed. Combine all ingredients in a large bowl and beat with an electric mixer until combined. You can have Rosemary Ginger Rye Kvass using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rosemary Ginger Rye Kvass

1. It's 600 g of sourdough rye bread.
2. It's 1/4 cup of cane sugar.
3. It's 1 tsp of sea salt.
4. It's 1 bunch of fresh Rosemary.
5. It's 1 Tsp of fresh ginger, sliced.
6. You need 1 Tsp of homemade sourdough starter.
7. You need of Few raisins or other dried berries.

Kvass is a traditional fermented beverage having a similar taste to beer. Much like kombucha because of its fermentation process and probiotic benefits, it is commonly made from stale, sourdough rye bread. Toast bread either outside or in your garage or your house will get smokey. When water starts to boil, remove the pot from heat.

Rosemary Ginger Rye Kvass instructions

1. In a 250°F oven, drying up broken bread for about 20-30 min.
2. Bring water to a rolling boil.
3. In a big jar, put all dried bread in, pouring on the bread with 2 L boiling water..
4. Dissolve sugar and salt in the water, and then add Rosemary and ginger.
5. After cooling down to room temperature, add 1 Tsp homemade sourdough starter.
6. Let it sit overnight at room temperature.
7. Next morning, drain the mixture, and keep the flow through liquid. Discard everything else.
8. Transfer all liquid into a clean jar with screw top lid. Add a few raisins or other dried berries..
9. Ferment at room temperature for another 3-5 days before storing it in a refrigerator..

Kvass adds flavor, probiotics and a pleasant fizz with the addition of stale bread and a bit of patience. Historically, kvass was a beverage made from rye bread. Sometimes fruit, honey, and herbs are added as flavorings, but the dominant fermentable sugar in traditional kvass comes from toasted rye bread. See great recipes for Black grapes rose Kvass, Watermelon Kvass too! Put carrots, ginger, and orange peel into a half-gallon jar.

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