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The kvass recipe without salt, sugar and yeast
In the summer, when there is heat, there is a need in beverages, buyout and be refreshing, and would be useful for the body. One such drink is kvas.
Famous Russian recipe. One medium radish (in the original recipe — black) and one large beets thoroughly wash, cut the tails and the remnants of the tops, not necessary to clean, cut into cubes with an edge of approximately 1.5 cm.
Put in three-liter jar, pour water (boiled or raw).
Leave at room temperature for 3 days.
In a day brew is slightly zabinitsa. Mean lactic acid bacteria, which are always on the surface of raw vegetables and fruits has started its noble cause.
Three days later, the brew is already enough matured and is very tasty and refreshing.
It can be put in the fridge, and you can give him another day or two to stand at room temperature. The color is beautiful — the beet. Can be done separately beet kvass and kvass radecky.
Source: www.ecology.md
Famous Russian recipe. One medium radish (in the original recipe — black) and one large beets thoroughly wash, cut the tails and the remnants of the tops, not necessary to clean, cut into cubes with an edge of approximately 1.5 cm.
Put in three-liter jar, pour water (boiled or raw).
Leave at room temperature for 3 days.
In a day brew is slightly zabinitsa. Mean lactic acid bacteria, which are always on the surface of raw vegetables and fruits has started its noble cause.
Three days later, the brew is already enough matured and is very tasty and refreshing.
It can be put in the fridge, and you can give him another day or two to stand at room temperature. The color is beautiful — the beet. Can be done separately beet kvass and kvass radecky.
Source: www.ecology.md
