Ginger ale (kvass) is a sweet, highly carbonated drink with a specific taste and aroma. It is consumed in its pure form or added to various cocktails. By outward appearance ginger ale is hard to tell from beer or kvass.

Photo by Shutterstock

What is ale

Ginger ale comes in two flavors - golden and dry. Unlike dry ales, golden drinks are darker in color and stronger in flavor. This type of ginger ale was common in Eastern Europe and has been consumed for centuries. Then it was brought to the United States, where dry ginger ale appeared, which became more popular than golden ale.

Non-alcoholic ginger ale contains sugar, soda, ginger. Lime, lemon, cane sugar, honey, pineapple are often added to it. For the production of an alcoholic beverage, beer concentrate is used.

Dry ginger ale may contain mint flavors

The benefits and harms of ginger ale

Ginger Ale can be beneficial to the body. This drink perfectly quenches thirst and has tonic properties. Ginger ale stimulates blood circulation and is beneficial for people with low blood pressure. Used for indigestion, warm ale soothes coughs and relieves sore throat.

Ginger ale is often added to non-alcoholic cocktails... This drink can successfully replace champagne with New Year for those who are not allowed to drink alcohol. Ale can be diluted with spirits, giving them an original taste. Drinking alcohol-containing ginger ale should be small in order to avoid any harm to your health.

In some cases, the drink can be harmful to the body. Products containing ginger are not recommended for high blood pressure, exacerbation of inflammatory skin diseases, at high temperatures, during exacerbations of ulcers, hepatitis, with cholelithiasis, with various bleeding, diverticulosis (protrusions on the intestinal walls), as well as in the second and the third trimester of pregnancy.

This carbonated drink can irritate your stomach. The sugar in ale has a negative effect on tooth enamel. An excess of such drinks in the diet leads to metabolic disorders. It is better to refuse them for people suffering from obesity and diabetes mellitus.

How to make ale at home

To make a non-alcoholic ginger ale at home, prepare the following ingredients: - 150 g of ginger root; - 4 tablespoons of granulated sugar; - 3 lemons; - 3 liters of soda water; - mint leaves - to taste.

Ginger kvass turns out to be much more aromatic than usual. It is not difficult to prepare it, you just need to be patient when the drink ferments.

You will need

1. - apple syrup - 300 milliliters;
2. - sugar - 200 grams;
3. - yeast - 30 grams;
4. - water - 6 liters;
5. - ginger.

Instructions

• Pour boiling water over rye crackers, leave for six hours, then strain.
• Boil the ginger for about twenty minutes in a little water, then strain.
• Combine ginger with bread infusion, add yeast (diluted in warm water), sugar and apple syrup.
• Leave the resulting drink to ferment for twelve hours, then pour into bottles, put them in a cool place - let the ginger kvass mature well.

KakProsto.ru

Bread kvass

Our ancestors did an excellent job with thirst, without harming their bodies at all. Fruit drinks, various compotes and, of course, kvass - these are the drinks that will cheer you up in any heat and heat. Kvass is not only a deliciously tasty drink, but also the basis for many original dishes Russian cuisine. We present to your attention several interesting recipes cooking bread kvass at home.

Homemade bread kvass recipe

Ingredients:

• rye bread - 500 g;
• boiled water - 11 l;
• sugar - 4 tbsp.;
• raisins - 0.5 tbsp.;
• dry yeast - 1.5 tbsp. spoons.

Preparation

So, we take a large metal tank, pour the required amount of clean filtered cold water and put it on the stove. We bring it to high fire until boiling. Without wasting time, cut into small cubes Rye bread and fry it in a dry frying pan without oil until blackened. When the water boils, carefully remove the vat from the heat, throw in a handful of unwashed raisins and all the bread. We cover the pan with a lid and leave to infuse overnight.

The next morning, remove the lid, take out the bread and discard it. In a separate bowl, mix the sugar and yeast and pour the dry mixture into water. Mix everything well, cover the vat with plastic wrap and leave to infuse for another 6 hours, stirring the liquid every 2 hours. After that, carefully remove all the raisins from the tank.

Next, we take another large saucepan, cheesecloth and filter the bread kvass several times until transparent. Pour the finished drink into plastic bottles, close the lids and put in the refrigerator for 3 days. After the time has elapsed, the kvass is ready for use!

Bread kvass from birch sap

Ingredients:

• dry yeast - 1 g;
• birch sap - 3 l;
• sugar - 30 g;
• rye croutons - 300 g.

Preparation

Now we will tell you how to do delicious kvass at home. Birch juice pour into a saucepan, add sugar and throw in quite a bit of yeast. Mix everything thoroughly. By the way, if you do not like the spicy drink, then you can not add yeast: they are also present in the bread, so if you insist on the drink longer, it will have a softer taste. Then add crackers, and if they are not there, then fry rye bread in a dry frying pan, or bake in the oven until dark.

We leave the drink to infuse and ferment at room temperature for exactly one day. After that, filter kvass from bread crumbs through cheesecloth, pour into a jar and cover with a lid. We store the drink in the refrigerator. It perfectly quenches thirst and turns out to be a little sweet with a characteristic leavened sourness.

Yeast-free bread kvass recipe

Ingredients:

• rye bread - 400 g;
• raisins - 50 g;
• sugar - 3 tbsp. spoons;
• water - 2.5 liters.

Preparation

Consider another option, how to make bread kvass at home. Cut the rye bread into small pieces and air dry until hardened. Then we dry the resulting croutons in a hot oven until a darkish crust appears. After that, we transfer them to a 3-liter clean jar and fill it with boiled cold water.

Now carefully add granulated sugar and raisins. We put it in a warm place, without covering the jar with a lid, but wrapping the neck, properly with gauze, to protect our kvass from dust.

After a few days, filter the finished drink through cheesecloth, pour the liquid into plastic bottles, tighten the lids and put it in the refrigerator. We do not throw away the rest of the thick, as it is leavened wort and can serve as a leaven! Just when preparing a new portion of kvass, add a few fresh rye croutons and fill it with water again.

womanadvice.ru

Kvass will quench your thirst on a hot day and come in handy for making summer okroshka. Homemade bread kvass will acquire the correct taste, color and aroma if you use Borodino bread in the recipe.

You will need

1. - brown bread rusks - 300 g;
2. - sugar - 300 g;
3. - fresh yeast - 15 g;
4. - water - 5 l.

Instructions

• Make rye bread crumbs. Cut it into equal sized pieces. Place the slices on a dry baking sheet and place in the oven. The croutons should dry well, fry, and be sure to watch them. A burnt product will spoil the taste of kvass.
• Fold the finished rye crackers into a volumetric container. Boil three liters of water in a saucepan or kettle. Drain the boiling water into crackers and leave for a few hours. During this time, the water will cool down. Use gauze to separate the liquid from the breadcrumbs. Try not to let the bread crumb pass through the cheesecloth.
• Bring the second part of the water to a boil and pour into the squeezed rusk mass. After repeating the procedure, separate the crumb from the infusion after an hour. After collecting the biscuit broth in one bowl, add the missing volume of water, get exactly five liters. Water can be added from the kettle.
• For further preparation of homemade kvass, put sugar and yeast in the liquid. Stir the food and cover the dishes with gauze and leave in a warm place for 8 hours. After the specified time, kvass can be transferred to the refrigerator. To make homemade kvass a little sour, add lemon to the recipe. Two slices are enough. Dip them along with sugar.

KakProsto.ru

Ginger-lemon kvass recipe with photo, how to cook on Webspoon.ru

Preparing a refreshing drink

Do you like Schweppes drink? Then I suggest making ginger-lemon kvass, which tastes very much like this tonic.

Perfectly refreshes in the summer heat, and in general it can be drunk almost without stopping. Unlike the aforementioned soda, the composition of kvass is completely natural. It can be given to children without fear of harmful ingredients.

By the way, speaking: the benefits of ginger and lemon are no longer a secret. So let's cook quickly!

Cooking a dish according to the recipe "Ginger-lemon kvass":

To prepare ginger-lemon kvass, we need: lemon, fresh ginger, raisins (color is not important), water, fresh yeast (can be replaced with dry ones - about 1.5 g), sugar.

Pour water into a saucepan and boil it. Pour sugar into boiling water, stir until the grains dissolve.

Add the juice of one lemon.

Now we peel the ginger. It turns out about 3-4 cm of root. For comparison, I put a teaspoon next to it. Quality ginger is always juicy, tender and by no means sluggish.

Rub the ginger on a fine grater.

Add ginger to future kvass... Cool the infusion to room temperature. We pour out half a glass and chop the yeast there. Mix and pour back into kvass. Cover the pan with gauze and let the drink ferment for 1.5-2 days at room temperature.

Then we filter the kvass through 4-5 layers of gauze.

We pour kvass into bottles with a tight cork.

Step 10

We add 10 raisins to each, which do not need to be washed beforehand!

Step 11

Kvass should be kept in the refrigerator for 2 days. There it ripens, and we add the raisins to the bubble drink.

Step 12

Ginger-lemon kvass is ready! Just be careful: when you open the bottle, the drink is very foaming and bubbling, it is saturated with gases.

Step 13

Let the kvass stand for a minute and enjoy! They say there is a small degree in it, which evaporates in a couple of minutes. Check it out?

webspoon.ru

Ginger Ale: Recipe Video - Woman's Day

Ginger ale (kvass) is a sweet, highly carbonated drink with a specific taste and aroma. It is consumed in its pure form or added to various cocktails. In appearance, ginger ale is difficult to distinguish from beer or kvass.

• Ginger Ale Recipe Video Photo Credit: Shutterstock

What is ale

Ginger ale comes in two flavors - golden and dry. Unlike dry ales, golden drinks are darker in color and stronger in flavor. This type of ginger ale was common in Eastern Europe and has been consumed for centuries. Then it was brought to the United States, where dry ginger ale appeared, which became more popular than golden ale.

Non-alcoholic ginger ale contains sugar, soda, ginger. Lime, lemon, cane sugar, honey, pineapple are often added to it. For the production of an alcoholic beverage, beer concentrate is used.

Dry ginger ale may contain mint flavors

The benefits and harms of ginger ale

Ginger Ale can be beneficial to the body. This drink perfectly quenches thirst and has tonic properties. Ginger ale stimulates blood circulation and is beneficial for people with low blood pressure. Used for indigestion, warm ale soothes coughs and relieves sore throat.

Ginger ale is often added to non-alcoholic cocktails. This drink can successfully replace champagne for the New Year for those who cannot drink alcohol. Ale can be diluted with spirits, giving them an original taste. Drinking alcohol-containing ginger ale should be small in order to avoid any harm to your health.

In some cases, the drink can be harmful to the body. Products containing ginger are not recommended for high blood pressure, exacerbation of inflammatory skin diseases, at high temperatures, during exacerbations of ulcers, hepatitis, with cholelithiasis, with various bleeding, diverticulosis (protrusions on the intestinal walls), as well as in the second and the third trimester of pregnancy.

This carbonated drink can irritate your stomach. The sugar in ale has a negative effect on tooth enamel. An excess of such drinks in the diet leads to metabolic disorders. It is better to refuse them for people suffering from obesity and diabetes mellitus.

How to make ale at home

To make a non-alcoholic ginger ale at home, prepare the following ingredients: - 150 g of ginger root; - 4 tablespoons of granulated sugar; - 3 lemons; - 3 liters of soda water; - mint leaves - to taste.

Ice cubes can be added to the drink in summer.

Peel fresh ginger, grate it on a coarse grater and mix with granulated sugar. Cut the skin off the lemons, grate it on a fine grater, add to the ginger and mix everything. Put oppression on the mixture - about half a minute. Pass the peeled lemons through a juicer, add the juice to the mixture. Pour soda water over it and let it sit for 10 minutes. Strain the finished drink and pour it into glasses. Decorate the ginger ale with mint sprigs.

About medical and beneficial features Sophora, you will read in the next article.

wday.ru

Who knows how to make kvass from rye croutons at home?

Vladimir

On prescription:
Homemade kvass

Lithuanian ginger kvass

Kvass in Polish

Dry the rye bread, pour boiling water over, let stand for 2 ... 3 hours. When it cools down, strain, add granulated sugar, yeast, lemon juice or citric acid... Leave for 24 hours, then bottle, cork and take out for 3 days in a cold place.

Russian kvass

ityth

http://www.food.ru/cats/cooking/Drinks/kvass/kvas_or/

Nikita Guriev

If you ask, then you saw it somewhere. Ask where you saw a little kvass, it will be the best leaven !!

>> ASTRA

BREAD KVASS
- rye crackers - 1 kg
- sugar - 500 g
- raisins - 50 g
- yeast - 25 g
- dry mint - 1 tbsp. l.
- black currant- 10-12 leaves
- a little cinnamon
- lemongrass - 50 g of berries
Brown the crackers a little in the oven, put them in a large container and cover with boiling water and let it brew for 10-12 hours. In a separate vessel, brew the mint and currants. Strain the infusion of rusks well through cheesecloth and add the broth of currants, as well as sugar and yeast. Mix everything and leave to ferment at room temperature for 5-6 hours.
When the kvass begins to foam, remove the foam, strain again, pour into bottles and add the mint broth. Add a few lemongrass berries to each bottle and seal well. This kvass, if you drink it every morning for 0.5 cups, has an excellent tonic effect.

KVASS PETROVSKY

Rye rusks - 800g
- yeast - 25g
- sugar - 100g
- honey - 100g
- horseradish - 100g
- water - 4 l.
Pour crackers with boiling water and insist in a warm place for 3-4 hours. Strain the resulting wort through cheesecloth into a container, add sugar, yeast diluted in a glass of water and leave in a warm place for 10-12 hours. After the wort has fermented, strain again, add honey, grated horseradish and pour into jars or bottles. Put in a cold place for 3 days.

Bread kvass with lemon

Rye bread - 800 g
- water - 7 l
- sugar - 2 tbsp. l.
- yeast -5 g
- juice of 1 lemon
- orange peel.
Pour boiling water over rye crackers and let it brew. As soon as the infusion cools down to about 25-30C, you need to add yeast dough, and put the vessel with kvass in a warm place overnight.
Strain in the morning, add sugar, lemon juice, orange peel, mix everything and again need to leave overnight in a warm place.
The next day, bottle, cap and refrigerate. You can drink kvass in a day

logius

if you are somewhere in the village and you have a lot of time - do it, if not - don't fool yourself.
two rolls of rye-millet. dry the bread, cut into crackers, pour boiled water cooled to 30-35 degrees in a 10-liter bowl, add 10-15 g of yeast (live), if dry - count, mix the sugar and leave, covered with gauze. stir periodically, on the trail. the day when it "overburdens" drain, strain ... pour and put in the cold ... hassle, in a word

*** SKARLETT ***

For 3 liters of water: rye crackers - 1 kg, sugar - 200 g, yeast - 20 g, raisins - 50 g

Pour boiling water over rye crackers, then cool. Strain, add sugar and stir well. Add yeast, put in a warm place and let it ferment for 12 hours. Then pour into bottles, add raisins and put them in a cold place.

In two days, the kvass is ready.

Bon Appetit!

How to make bread kvass at home?

Marya

for three liter jar warm water, a little less than half of black bread. cut into pieces and throw into water, add 3-4 tablespoons of sugar, a handful of raisins. After 3-4 days, kvass should turn out (it's already the second day for me). then do not throw away the bread, put it in a jar and in the refrigerator - this will be a sourdough for the next time, in the future, kvass will be obtained in 1-2 days

Alexey

why cook it yourself ... buy it ... maybe it will be tastier ...

Wad Wad

Buy a bottle of kvass, throw bread there, shake it, throw out the bread - drink kvass =)

Mail.ru thieves' scam

http://www.eda-server.ru/vino/index19.shtml

MARATKA

Kvass from wheat bread.

Cut the bread into thin pieces, pour over hot water... close the lid and leave for a short time until the temperature reaches 58 - 60 ° С, add green malt and leave at this temperature for 1 hour, then add the rest of the boiled water cooled to room temperature and leave to infuse for 3 - 4 hours. wheat bread can be made without malt. To do this, pour the bread crumbs at once with all the boiling water. Simultaneously place the pressed yeast with a small amount of warm wort, add 1 tsp. granulated sugar and optionally 1 tsp. wheat flour... Leave the yeast in a warm place for 1-2 hours before fermentation begins. Pour fermented yeast and a solution of granulated sugar boiled in water for 30 minutes into the wort cooled to 23 - 30 ° C. Leave the wort with yeast and sugar for a day to ferment at room temperature (23-30 C). Strain the young kvass through cheesecloth, pour into bottles, put in each 2-3 washed raisins, grapes or a piece of apple, pear, plum with skin. Cork the bottles tightly, fasten the corks with wire. To ripen kvass for 1-2 days in a cold place. Kvass from wheat bread has the appearance of an opaque light liquid with a pleasant sweet and sour taste, it has effervescence and quenches thirst well.

For 600 g of wheat bread or 400 g of crackers - 8 - 10 liters of water, 2 glasses of granulated sugar, 10 g of yeast, 1 tbsp. l. dry ground or 2 tbsp. n. wet green malt.

Personal Account Removed

Making bread kvass at home, Academician Sakharov invented a hydrogen bomb!
Ask his descendants)

Evgeshka

BREAD KVASS
For 1 kg of rye bread, we need 8-10 liters of water, 200 g of sugar, 25 g of yeast, 50 g of raisins, 50 g of dry mint.
Dry the sliced ​​rye bread in the oven and make sure that the croutons do not burn. Put the ready-made crackers in a saucepan or any other dish, pour boiling water over and let stand for 3-4 hours. Then strain the infusion, add yeast, sugar, dry mint to it, cover with gauze and leave for 5-6 hours to ferment. You can add cinnamon if you like, and burnt sugar for color.
When the kvass begins to foam, strain it again and pour it into bottles, adding 2-4 washed and dried raisins to each.
We'll seal the bottles. After 2-3 days, the kvass will be ready.

PETROVSKY KVASS
For 800 g of rye crackers, take 4 liters of water, 20 g of yeast, 100 g of honey and 100 g of horseradish.
When the kvass begins to foam, we strain it again, add grated horseradish and honey, mix everything well and bottle it. In addition to 2-4 raisins, add a handful of washed millet to each bottle. You can also add some sugar.
We will store the sealed bottles in a cool place in a horizontal position.
In two days the kvass will be ready.
Bread kvass will not only quench your thirst on a hot day, but will also be an excellent basis for okroshka. For okroshka and cold summer borscht is great and beet kvass... I strongly advise you to drink such kvass: it is rich in vitamins, as well as very tasty and very useful for the intestines.

BEET KVASS
1 kg of beets, 2 l of water, 20 g of sugar, a piece of black bread, salt to taste, a clove of garlic.
Grate the washed and peeled beets on a coarse grater, place them in an earthenware or glass dish and fill them with water. Let's put a piece of rye bread, sugar, salt here.
Having tied the dishes with gauze, put them in a warm place for 3-5 days. If you wish, you can add a crushed clove of garlic, it will add a special piquancy to the drink. Strain the finished kvass and pour it into bottles.

KVASS
To prepare kvass, it is best to use a concentrate sold in a store, since this will significantly reduce the work and speed up the preparation of kvass by 2 - 3 times. Different concentrates differ in dosage per liter. water, and therefore use the directions on the label. As a rule (with our method) kvass concentrate should be placed less than indicated on the label, usually 1 - 2 tbsp. spoons per 1 liter. water. After that add granulated sugar, yeast and put it all in a saucepan. Add 3 to 4 bread crusts there, preferably heavily baked. Put all this in a warm place.
The first portion of kvass will be ready in a day. Drain it, leaving about 0.5 l. bottom (a mixture of yeast, bread - sourdough). For the second and subsequent portions, pour only the concentrate and sand diluted in water and a new crust of bread every 2 - 3 days. We no longer report yeast. The second and subsequent portions of kvass are ready in 12 hours.
It turns out a wonderful drink, which many of those whom I know call real kvass!

KVASS BREAD
Put the rye crackers in a saucepan or barrel, pour boiling water over, let stand for 3-4 hours. After that strain the infusion, put yeast, sugar and mint in it. Cover with a napkin and leave to ferment.
for 5-6 hours. When the kvass begins to foam, it must be filtered again and poured into bottles, in which you first put several raisins, and cork (soak the corks in boiling water before corking until they become elastic), securing them with twine after corking the corks. Take the bottles out to a cool place and leave there in a horizontal position. After 2-3 days, the kvass will be ready.
For 10-12 bottles of kvass -1 kg. rye bread,
25 g mint
50 g of raisins.

Madeleine

Homemade kvass

Homemade kvass rye crackers 500 g, yeast 40 g, sugar sand 200 g, raisins 50 g, fresh mint shoots 5-10, black currants 3-4 leaves, water 4 liters.
Cut the bread into slices and dry in the oven until dark Brown color... Pour the crackers with boiling water and let it brew in the heat for 3-4 hours. Strain the wort (if the kvass is not prepared in an infusion vat) through several layers of gauze, add sugar, yeast diluted in a glass of wort, mint, currant leaves and, covering the dishes with a cloth, let the kvass brew in a warm place for 10-12 hours. When the wort ferments well, it should be filtered again and poured into bottles, in each of which put a few raisins. Cork the bottles well and refrigerate. After 3 days, the kvass is ready (you can do it without mint and currants, especially if you then make Petrovsky)

To get Petrovsky kvass, 100 g of grated horseradish mixed with 100 g of honey must be added to the finished kvass.

Russian kvass

1 kg of rye bread, 50 g of yeast, 200-300 g of sugar, 50 g of raisins, 6 liters of water.
Cut fresh rye bread into slices and dry in the oven, lightly browning. Crackers are broken into small pieces, placed in an enamel bowl and poured with boiling water. Close with a lid and leave for 4-8 hours.
Then the liquid is filtered, cooled to 25 ° C, yeast diluted with warm boiled water is poured into it, sugar is added. Cover the dishes with a lid and leave them in a warm place for 6-10 hours to ferment.
The fermented kvass is filtered, poured into bottles, after putting several raisins in them, and tightly corked.

Homemade kvass with mint and currants
rye crackers - 500 g
yeast - 40 g
sugar - 200 g
raisins - 50 g
mint leaves - 5-10 pcs.
black currant leaves - 3-4 pcs.
water - 4 l
1. Pour crackers with boiling water and let them brew in the heat for 3-4 hours.
2. Strain the wort through several layers of cheesecloth, add sugar,
diluted yeast, mint, currant leaves and leave the kvass in a warm place for 10-12 hours.
3. When the wort is fermented, strain it, pour into bottles or jars, put a few raisins in each, close the bottles tightly and refrigerate. After three days, the kvass is ready.

Beet kvass

Cut the beets into small wedges, pour 3 liters of cold water. Bring to a boil, then cook over low heat until tender. Drain into a jar, add vinegar, cool, then add sugar, yeast and leave to infuse. in a day the kvass is ready for use.
3 beets, peeled, 3 liters of water, 1 tsp of yeast, 1 tsp of 9% vinegar, 4 tbsp. l sugar.

Lithuanian ginger kvass

For 6 liters of kvass, 1 glass of apple syrup, 1 glass of sugar and 5 g of ginger.
Pour ginger broth and apple syrup into ready-made bread kvass. Add sugar and yeast. Dilute the yeast with warm water, add flour and sugar to them, let them stand for 1 hour.

Kvass in Polish

For 1 liter of water, 1 kg of rye bread, 4 glasses of sugar, 20 g of yeast, 1 tbsp. a spoonful of citric acid or the juice of 2 lemons.
Dry the rye bread, pour boiling water over, let stand for 2 ... 3 hours. When it cools down, strain, add granulated sugar, yeast, lemon juice or citric acid. Leave for 24 hours, then bottle, cork and put out in a cold place for 3 days

On hot summer days, especially often there is a desire to quench your thirst with cool and delicious drink... Of course, I want it to be useful as well. An excellent option in this case, ginger kvass is prepared at home. We will prepare this drink based on rye sourdough... Without yeast, ginger kvass is completely natural and very useful.

Earlier on our website we posted step by step recipe preparation, which will be needed for the future drink. We recommend that you familiarize yourself with the indicated instructions for the sourdough in advance, since its preparation takes several days. Only after that it will be possible to start ginger kvass.

The recipe for making ginger kvass without yeast is very simple, you just need to be a little patient. The drink should be well infused with sourdough. This is necessary in order for it to form useful lactic acid bacteria... They, in turn, will participate in the creation of a favorable microflora in the human body. Due to the presence of sourdough in the recipe for making ginger kvass, the drink becomes extremely useful.

At home, ginger kvass should be kept in the refrigerator. If you keep it at room temperature for too long, it can ferment. Stored properly, you'll always have a delicious chilled drink on hand. In this form, ginger kvass is especially good.

Ginger kvass can be drunk not only in summer to quench your thirst. You can refer to this recipe in any season, because the beneficial properties of the drink will always be relevant for maintaining health and strengthening immunity. Below is a detailed step-by-step recipe for making ginger kvass (with a photo).

Ingredients(for a can with a volume of 1 l):

- 1 teaspoon;

- 30 g (3 tablespoons);

- honey 50 g;

- drinking water 900 ml.

Finished beverage outlet: 900 ml.

Cooking time: 48-72 hours.

Ginger kvass without yeast - a step-by-step recipe for cooking with a photo

1. In order to make ginger kvass without yeast, you need to add an ingredient that will start the fermentation process. In our recipe, such an element is liquid rye sourdough.

Let's prepare it for work. To do this, take out the starter culture from the refrigerator, leave it at room temperature for 1-2 hours. Then you can stir the mixture in the jar and make sure that its temperature is close to room temperature. This is very important, since beneficial bacteria develop in the leaven at an average of 25 degrees. If the temperature is 5 degrees lower or higher than the indicated mark, then the formation of putrefactive bacteria will take place inside the starter culture. And we do not need this at all.

So, the leaven was warmed up, and we mixed it. Now add 2-3 tablespoons to the mixture rye flour and 50 ml of water at room temperature. Mix thoroughly, breaking lumps. Leave the starter culture for another 1-2 hours at room temperature so that it can eat. 😊 By adding flour and water, the beneficial bacteria in the sourdough will nourish and gain strength. When the mixture in the jar increases in volume and becomes airy, it means that the leaven is ready for use.

1. We take one teaspoon of rye sourdough and dissolve it in a small amount of drinking water (water temperature 25 degrees). Close the rest of the mixture in the jar with a lid and put it in the refrigerator.
2. Dissolve honey in water at room temperature. It is easier to do this in a small volume of liquid. Then pour the honey and starter liquid into one liter jar. Top up with drinking water to the amount specified in the recipe.
3. The ginger root must be peeled and finely chopped as shown in the photo.

1. We send chopped ginger to a jar for honey and sourdough. You do not need to close the jar with a lid, it must be wrapped in a towel (preferably made of natural material).

Such actions are required in order for the fermentation processes to start in the drink. The liquid will gradually be filled with beneficial bacteria, which are contained in our starter culture. Air access is necessary for their vital functions. That is why we wrap the jar in a towel, and do not close the lid.

We leave the future drink at room temperature.

1. At home, ginger kvass will be infused for at least two days. During this time, you need to stir the drink approximately every 12 hours. If you do it more often - good, the main thing is not less often.

Over time, our gingerbread will fill with bubbles and become a little carbonated. If you want the drink to be more tart and rich, you can keep it at room temperature for another day. The main thing is not to forget to mix.

1. When the ginger kvass is ready, you need to pour it into a bottle with a tight-fitting lid. For example, with a drag lock. Then we put the drink in the refrigerator.

After a couple of hours, you can enjoy the pleasant taste of chilled ginger kvass with honey. And you will get even more pleasure from every sip, knowing that the drink was made with your own hands from natural and healthy products.

Ginger is able to re-sound any drink to the point of being completely unrecognizable. An interesting way of making a refreshing drink was presented by the Lithuanians. Their ginger kvass delights with its simplicity of preparation and original recipe. This drink is so rich in taste that every Lithuanian family has its own recipe for ginger kvass.

Ginger kvass! Love potion or drink?

To make ginger kvass, we need:

• Rye croutons - 500g (5-6 glasses).
• Apple juice - 0.5l.
• Sugar - 2 cups.
• Yeast - 30g.
• Ginger - 7 thin slices from the root.
• Water - 5 liters.

An interesting fact is that ginger in all forms was especially revered by Henry VIII. Was it not this healing root that supported the male power of the loving king? And in "A Thousand and One Nights" it is said about the property of ginger to kindle the flame of passion. Good kvass! Downright drink of love!

You can make ginger kvass like this:

No croutons? No problem. Replace with rye bread (800g). Pour boiling water over the bread mass so that the water is on top. Close the lid and leave to infuse. Enough 5 hours.

Cook the ginger in the remaining amount of water. Let it boil for 20 minutes. Discard the boiled ginger slices. If using ground spice, strain the broth.

Add the cooled broth to the bread wort, bring to a boil, cool to room temperature.

Dissolve the yeast with warm water, stir in the "future ginger kvass". Pour apple juice there and dissolve sugar.

Leave the drink in a warm place. Usually, the kvass ripens after 12-18 hours. Then you can safely put it in the refrigerator.

It's hard to find someone who doesn't know about healthy drink, capable of quenching thirst and delighting with original taste - kvass. The Slavs were the first to start preparing it. Although, long before that, similar drinks were prepared in Babylon and Ancient Egypt. Their recipes are somewhat different from modern ones, but whether this contributed to the emergence of such a variety of tastes.

In those days, kvass was used for medicinal purposes. In the human body, digestion processes occur under the influence of beneficial microflora. Often, as a result of improper nutrition, it dies, in its place a pathogenic one arises, causing malaise. Kefir, kvass comes to the aid of the intestines, restoring the flora.

Nowadays, kvass can be easily found on the shelves of any store. Different manufacturers compete to come up with original flavors. But, of course, a drink made at home will be much healthier, not inferior to the taste.

There is a popular recipe for bread kvass. But for taste and originality, ginger kvass or ginger spruce, as it is also called, can compete with it.

Ginger has the ability to change the taste of any drink, introducing its own piquant, original notes. It is a very rich in taste and there are many preparation options. It will not only delight you with a pleasant taste, it will help maintain health.

The benefits of kvass with ginger:

• The drink perfectly cleanses the body, keeps it in good shape.
• Ginger has anti-inflammatory, antimicrobial effect perfectly coping with viruses. And as part of kvass, enriching the microflora of the body, it helps to strengthen the immune system.
• Helps cleanse the intestines, remove toxins, lower cholesterol levels.
• Helps to lose weight by reducing appetite.
• Has antispasmodic properties, relieves pain during menstruation in women.
• Drinking with an Asian spicy root stimulates blood circulation, thereby improving male potency, promoting muscle growth, and most importantly, promoting mental alertness. No wonder ginger drinks, the favorite drink of kings and sultans!
• Helps to cope with depression, nervous strain.
• Helps in the fight against alcohol addiction, replacing alcoholic drinks(contains a little ethyl alcohol, about 1.2%).

Kvass - useful product, but it can also harm:

• It is not recommended to drink kvass for people suffering from gastritis, hypertension, stomach ulcers.
• The drink contains ethyl alcohol, therefore, it is forbidden for pregnant women, nursing mothers, young children to drink.

Homemade kvass has much fewer contraindications, and the benefits are much greater.

A simple classic ginger ale recipe

Products:

• 200 gr. ginger root;
• The juice of one lemon;
• Some mint leaves;
• 1 tbsp dry yeast;
• 2 tbsp. granulated sugar;
• 6 p. clean water.

Boil water, dissolve sugar in boiling water. Turn off, throw mint into the syrup, do not boil in order to preserve the vitamins. Cool the water to 43 degrees. Add the tremors, after dissolving in a glass of warm water. Remove the peel from the ginger, it must be done carefully, as thin as possible. There are many vitamins under the skin. Grate root, add to water. Squeeze the lemon juice, cutting it in half, into the contents.

Covering the pan with a lid, leave the mixture for 2-3 hours to ferment. Then, pour the contents into glass jar, put on a rubber glove on the neck. Leave to wander for two days. When the drink is ready, strain, pour into glass or plastic bottles, let stand in the refrigerator for 24 hours.

Lithuanian drink or love potion

An interesting fact - the ginger root was very revered by Henry VIII, was it not with his help that the loving king supported masculine strength. About the power of the Asian root to ignite the flame of passion, says "A Thousand and One Nights." Not kvass, straight, love drink!

• Boil 5 liters of water.
• 500 gr. Pour boiling water over rye crackers (if not, can be replaced with rye bread, 800 gr.) so that the crackers are completely under water. Let it brew for 5 hours, tightly covered with a lid.
• Cut 7 thin slices from the peeled ginger root. Boil the spice in the water that remains. Boil for 20 minutes. After cooking, discard the slices.
• Cool, add to bread wort. Bring to a boil, refrigerate.
• Add 30 gr. yeast, previously dissolved in warm water.
• Pour in half a liter apple juice, add 2 tablespoons of granulated sugar.
• Mix everything well, make sure that the sugar dissolves.
• Put in a warm place for 12-18 hours. After that, strain, send to the refrigerator.

Lithuanian hostesses bring their tasty ideas, preparing ginger kvass, for traditional recipe... Use apple syrup or juice and other little secrets.

Greek kvass

In Corfu, guests are treated to the traditional refreshing drink of Dzydzybir. Translated from Greek - ginger ale. This drink will wonderfully quench your thirst, will delight you with its original taste. The horned root gives the peppery flavor, the lemon is pleasantly refreshing.

An unforgettable drink is prepared for a short time, about 30 minutes. Cooking products can be easily purchased at the store.

Preparation:

• Peel gently 80 gr. ginger. Grate the spice.
• Dissolve in 100 ml. warm water, half a teaspoon of yeast, remove to a warm place until a small bubbling film forms.
• Carefully wash the lemons, cut in half, squeeze out the juice. Coarsely chop the citrus peel. You will need 400 gr. lemons.
• In 3 liters of boiled water (a little less, 100 ml. Of water was taken for yeast), pour into a glass jar, dissolve 200 gr. sugar, add prepared ginger, lemon peels, lemon juice.
• Add dissolved yeast.
• The water should not reach the edges of the jar for a few centimeters. Put on a latex glove instead of a cap. Put a few days to wander in a sunny place.

The finished drink will delight you with a sweet-spicy taste, a little carbonated. Strain the kvass, leave in the refrigerator for 2-3 days.

Once you please your family with ginger kvass, and it will charm you with its spicy original taste for a long time. Will become your family's "signature" drink.