Ingredients with Measurements:
- 1 pound of pitted prunes
- 1 cup of sugar
- 1 tablespoon of sea salt
- 1 gallon of filtered water
- 1/4 cup of whey (optional)
Special equipment needed:
- 1-gallon glass jar with a tight-fitting lid
- Cheesecloth or coffee filter
Step-by-step instructions:
1. Rinse the prunes and place them in the glass jar.
2. Add sugar and sea salt to the jar.
3. Pour filtered water into the jar, leaving about an inch of space at the top.
4. If using whey, add it to the jar and stir well.
5. Cover the jar with cheesecloth or a coffee filter and secure it with a rubber band or string.
6. Place the jar in a warm, dark place for 3-5 days, stirring once a day.
7. After 3-5 days, taste the kvass. If it's too sweet, let it ferment for another day or two.
8. When the kvass is ready, strain it through a fine-mesh strainer into a clean glass jar or bottle.
9. Store the kvass in the refrigerator for up to 2 weeks.
Time:
Preparation time: 10 minutes
Fermentation time: 3-5 days
Total time: 3-5 days
Temperature:
Room temperature
Serving size:
Makes about 1 gallon of kvass. Serving size varies.
Nutritional information:
Calories: 100
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 250mg
Total carbohydrates: 26g
Dietary fiber: 2g
Sugars: 22g
Protein: 1g
Substitutions for ingredients:
- You can use honey instead of sugar.
- You can use pink Himalayan salt instead of sea salt.
- You can use filtered tap water instead of filtered water.
Variations:
- You can add ginger, cinnamon, or cloves to the kvass for extra flavor.
- You can use different types of dried fruit, such as apricots or raisins, instead of prunes.
Tips and tricks:
- Use a glass jar with a tight-fitting lid to prevent contamination.
- Make sure to stir the kvass once a day to prevent mold growth.
- If you don't have whey, you can use a probiotic capsule instead.
- The longer you ferment the kvass, the more sour it will become.
Storage instructions:
Store the kvass in the refrigerator for up to 2 weeks.
Reheating instructions:
Kvass is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the kvass in a clear glass jar or bottle to show off its rich color.
Garnishes:
You can garnish the kvass with fresh mint leaves or a slice of lemon.
Pairings:
Prune kvass pairs well with savory dishes, such as roasted meats or stews.
Suggested side dishes:
Serve prune kvass with a side of crusty bread or crackers.
Troubleshooting advice:
- If mold grows on the surface of the kvass, discard it and start over.
- If the kvass tastes too sweet, let it ferment for another day or two.
Food safety advice:
- Make sure to use clean utensils and equipment when making kvass.
- Store the kvass in the refrigerator to prevent bacterial growth.
Food history:
Kvass is a traditional Russian drink made from fermented bread or fruit.
Flavor profiles:
Prune kvass has a sweet and slightly sour flavor.
Serving suggestions:
Serve prune kvass as a refreshing drink or as a digestive aid after a meal.
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Region: Eastern European