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Cumin kvass
1 serving
Rye bread is cut into slices and dried in the oven, then poured with boiling water, left for three hours, strained. Then one adds yeast starter, sugar, cumin and leaves it for 12 - 14 hours for fermentation. The kvass is then battered, bottled, sealed and transferred to the cold. You can try it in a day or two.
Rye bread is cut into slices and dried in the oven, then poured with boiling water, left for three hours, strained. Then one adds yeast starter, sugar, cumin and leaves it for 12 - 14 hours for fermentation. The kvass is then battered, bottled, sealed and transferred to the cold. You can try it in a day or two.
cumin - 50 g, sugar - 2 cups, rye bread - 800 g, or rye crumbs - 400 g, water - 6-7 l
