Ingredients with Measurements:
- 1 cup fresh mint leaves
- 1/2 cup organic sugar
- 1/4 cup whey (strained from plain yogurt)
- 1 gallon filtered water
Special equipment needed:
- Large glass jar with a tight-fitting lid
- Cheesecloth or coffee filter
- Funnel
- Bottles with tight-fitting lids for storing the kvass
Step-by-step instructions:
1. Rinse the fresh mint leaves and chop them coarsely.
2. In a large glass jar, dissolve the organic sugar in filtered water. Stir until the sugar is completely dissolved.
3. Add the chopped mint leaves to the jar and stir well.
4. Add the whey to the jar and stir again.
5. Cover the jar with a cheesecloth or coffee filter and secure it with a rubber band or string.
6. Place the jar in a warm spot in your kitchen, away from direct sunlight.
7. Let the mixture ferment for 2-3 days, stirring it once a day.
8. After 2-3 days, strain the kvass through a cheesecloth or coffee filter into a clean glass jar.
9. Use a funnel to pour the kvass into bottles with tight-fitting lids.
10. Store the kvass in the refrigerator for up to 2 weeks.
Time:
Preparation time: 10 minutes
Fermentation time: 2-3 days
Temperature:
Room temperature for fermentation, refrigerated for storage
Serving size:
Makes about 1 gallon of kvass
Nutritional information:
Calories: 50
Carbohydrates: 13g
Protein: 0g
Fat: 0g
Sodium: 10mg
Sugar: 13g
Substitutions for ingredients:
- Instead of fresh mint leaves, you can use dried mint leaves or other fresh herbs like basil or rosemary.
- Instead of organic sugar, you can use honey or maple syrup.
- Instead of whey, you can use a probiotic capsule or omit it altogether.
Variations:
- Add sliced ginger or lemon to the kvass for extra flavor.
- Use different herbs or fruits to create different flavors of kvass.
Tips and tricks:
- Make sure to use filtered water to avoid any contaminants that could affect the fermentation process.
- Stir the kvass once a day during fermentation to ensure even fermentation and prevent mold growth.
- Use clean bottles with tight-fitting lids to store the kvass and prevent contamination.
Storage instructions:
Store the kvass in the refrigerator for up to 2 weeks.
Reheating instructions:
Kvass is best served cold and does not need to be reheated.
Presentation ideas:
Serve the kvass in a clear glass to show off its beautiful color and garnish with a sprig of fresh mint.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Kvass pairs well with light salads, grilled meats, and seafood.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If mold appears on the surface of the kvass during fermentation, discard the entire batch and start over.
- If the kvass tastes too sweet, let it ferment for an additional day or two.
- If the kvass tastes too sour, reduce the fermentation time for the next batch.
Food safety advice:
Make sure to use clean equipment and filtered water to avoid any contamination during the fermentation process.
Food history:
Kvass is a traditional fermented drink from Russia and other Eastern European countries. It is typically made from rye bread, but this recipe uses fresh mint leaves for a refreshing twist.
Flavor profiles:
Mint kvass has a slightly sweet and tangy flavor with a refreshing minty finish.
Serving suggestions:
Serve chilled in a clear glass with a sprig of fresh mint for garnish.
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Taste: Refreshing, Herbal, Minty, Tangy, Sour