In the list of the most delicious and refreshing summer drinks, kvass from chicory takes pride of place. And all thanks to the unusual taste, original aroma and great benefits to the body. This drink is good not only in the summer heat: due to its wonderful taste, it can be drunk at any time of the year.
Chicory kvass at home can be prepared in just a few hours. Its undoubted advantage is that you do not need to bother with capricious bread sourdough. The drink perfectly quenches thirst, invigorates and can be a great substitute for store sparkling water, packaged juices and other unhealthy foods.
Chicory kvass - general principles of preparation
To prepare kvass from chicory at home, you do not need any special appliances. The ingredients are mixed and aged at room temperature. Someone makes a drink in glass jars, someone in one and a half liter or five liter plastic bottles. The container must be clean.
You can take any water for kvass: artesian, spring, pure drinking, boiled tap water. Special connoisseurs claim that the shades of the drink depend on the quality of the water. However, a greater influence on taste is exerted by the amount of a component. The proportions can be changed: someone wants to get a less acidic taste, someone wants a richer note of chicory.
The only thing you need to pay attention to is the exposure temperature of the product. The fact is that the obligatory component of the drink is yeast. If you overexpose it in warmth or under hot sunshine, the yeast will ferment, and you get not kvass, but mash.
Lemon chicory kvass
The most delicious and popular version of chicory kvass includes lemon juice. It turns out a vitamin drink with an invigorating acidity, which can be drunk just like that or added to a normal summer okroshka.
Ingredients:
• five liters of drinking water;
• one and a half tablespoons of instant chicory powder;
• fifty grams of pressed fresh yeast;
• three hundred grams of white sugar;
• half the average lemon.
Cooking method:
Wash the pan thoroughly to mix kvass components.
Pour in all the water.
Measure yeast, sugar, chicory.
Put kvass components in a container with water and mix well.
Scald lemon with boiling water and chop. Do not remove the peel: it will give a special touch to the drink.
Put the lemon mass in a gauze bag, tie it tightly and lower it into a bottle with chicory, yeast and sugar.
Hand mix the mass, squeezing a gauze bag with lemon gruel.
Remove the lemon, taste the resulting kvass base. If you want more acid, you can add the remaining lemon or half a spoonful of crystallized citric acid.
Pour the resulting mixture into thoroughly washed bottles prepared under kvass.
Put the bottles in the sun or in a warm place for two to three hours.
After the set time, put pressure on the bottle. If it is tight and not served, kvass is ready.
Bottles need to be refrigerated or refrigerated in another way.
After cooling, kvass can be drunk.
Chicory Kvass with Citric Acid
Without lemon, you can also cook delicious sweet and sour kvass. Its distinguishing feature is boiled sugar syrup. The amount of citric acid and sugar can be changed to your liking.
Ingredients:
• five liters of water;
• a pound of white sugar;
• fifty grams of fresh yeast;
• fifty grams of chicory;
• ten grams of citric acid.
Cooking method:
Prepare a medium saucepan for cooking syrup.
Fill it with a liter of water.
Pour chicory powder and sugar, mix.
Put the pan on medium heat, bring to a boil and, while stirring, boil the sweet syrup.
When the syrup has cooled, add the remaining water, mix.
Pour citric acid into sweet water, mix again.
Dissolve raw yeast in water, pour into a pan with syrup.
Cover the pan tightly and leave the chicory with yeast to infuse for two hours at room temperature.
Pour infused kvass into prepared bottles, cool. Can be left in the cold overnight.
Kvass from chicory "Mint"
Another popular recipe for kvass from chicory. At home, it is best to cook on the basis of fresh mint. If there is no homemade fragrant grass, you can buy peppermint tincture at the pharmacy.
Ingredients:
• five liters of pure drinking water;
• a small bunch of mint to taste or a little pharmacy mint tincture;
• four hundred grams of white sugar;
• five tablespoons of chicory powder;
• one and a half teaspoons of dry yeast;
• a teaspoon of citric acid.
Cooking method:
Pour water into a clean pan and bring to a boil.
Pour sugar, crystals of citric acid, soluble chicory, peppermint tincture into boiling water or put a bunch of fresh mint.
Cover, turn off the heat, and cool to a warm state (degrees 30-35). Mint must be infused.
While the kvass base is cooling, pour a little water into the yeast and leave it to foam.
Pour yeast into a warm kvass base and mix.
Leave kvass to roam for three hours in a warm room.
After two hours, try on acid: if it is not enough, add a little more citric acid (about a third of a teaspoon), mix.
Pour into a container for kvass and leave to infuse for 5-6 hours (you can overnight).
Remove ready-made kvass for cooling to the cellar or refrigerator.
Serve after two hours when the drink has cooled well.
Dry yeast chicory kvass
A simple and fairly quick way to cook homemade chicory kvass using a minimum of ingredients.
Ingredients:
• five liters of cooled boiling water;
• three tablespoons of instant chicory powder;
• half a spoonful of citric acid (the amount can be increased at will);
• seven grams of dry yeast;
• three hundred grams of sugar.
Cooking method:
Measure yeast, sugar, chicory and citric acid.
Pour dry components into a five-liter plastic.
Pour a liter and a half of cooled boiled water (it should be warm).
Vigorously shaking the liquid, dissolve the components of kvass.
Pour in the remaining water, mix again.
Without closing the bottle, leave it alone in a warm place for three hours.
Pour the finished kvass into a more convenient container (smaller plastic bottles are suitable) and send it to the refrigerator for another two to three hours for complete cooling.
Kvass from chicory "Quick"
Simple and very fast chicory kvass, which can be enjoyed in 3-4 hours. It is convenient to do it in the morning, so that in the afternoon already have lunch with a summer okroshka.
Ingredients:
• five liters of water;
• three hundred grams of sugar;
• half a bag of dry yeast (a small standard pack);
• a teaspoon of citric acid;
• four tablespoons of chicory powder.
Cooking method:
Pour a measured amount of dry ingredients into a five-liter plastic bottle or pan.
Pour a third of the total volume of cold water, mix well.
When the sugar dissolves, and the yeast disperses, pour in the rest of the water, wrap it in a lid and let it brew for three hours.
Pour into small bottles, cool and try. Delicious!
Kvass from chicory "Bread"
This version of the chicory drink is made on the basis of ready-made sourdough for traditional bread kvass. First you need to prepare the leaven, so you have to wait for the finished product to mature longer. But it will turn out a very interesting, rich taste and remarkably beautiful color. A distinct beer note is especially good (for lovers).
Ingredients:
• seven tablespoons of dry purchased kvass;
• eleven tablespoons of sugar;
• half a teaspoon of dry yeast;
• a handful of raisins;
• a tablespoon of chicory powder;
• a handful of crackers from rye bread;
• seven liters of water.
Cooking method:
First you need to prepare the leaven. On a three-liter jar, take three tablespoons of finished dry kvass, four tablespoons of granulated sugar, a quarter teaspoon of dried yeast.
Put raisins in the same place.
Pour everything with two liters of water, mix the contents well.
Put the jar in the heat for fermentation, covering the opening of the jar with a cloth.
Two days later, when the sourdough ferments, drain the water. The remaining thick - this is the necessary leaven.
To it you need to add two more tablespoons of kvass, two tablespoons of sugar, pour water again and repeat the process.
After the second discharge, the sourdough will enter into force, it will become vigorous, strong.
Pour five tablespoons of sugar, two tablespoons of dried kvass, a quarter of a teaspoon of yeast, chicory into a jar.
Pour with three liters of water, mix and put in a warm place for three for fermentation.
Drain, strain, distribute kvass into bottles and cool.
Chicory kvass - tricks and tips
There must be at least 6 cm between the neck and the level of kvass. This is the space for the kvass to roam, emitting gas. If you do not leave space, the bottles will explode.
Opening a bottle with kvass, you can not shake it. You need to act very carefully, since the finished kvass can shoot no worse than an alarming champagne.
Chicory kvass contains a mass of the most important vitamins, organic acids, microelements, bacteria that are useful for the intestines, and normalize the functioning of the entire digestive system.
Drinking such kvass is useful for dysbiosis, gastritis (with low acidity of gastric juice). There is evidence that the drink returns masculine strength.
Kvass based on chicory contains alcohol, so it can not be consumed in large quantities by children and pregnant women, as well as people suffering from liver cirrhosis.
You can not drink red kvass for any inflammation of the walls of the stomach, hemorrhoids, high blood pressure, varicose veins, chronic bronchitis, vascular diseases.
