Kvass is produced through natural bread fermentation, such as wheat, rye, or barley. It is often flavored with nuts, berries, raisins, or early spring birch sap. Homemade kvass uses mainly black or healthy rye bread, typically dried, baked in croutons, or fried, with the addition of sugar or fruit (e.g., apples or raisins) and yeast and zakvaska (kvass fermentation starter).
Modern kvass is typically developed by combining many varieties of malt rye. But barley and wheat malt are also used, giving the resulting drink a somewhat different taste. Such dough was then exposed to mild heat for several hours by positioning the vessel in a Russian cooling fire. Or by covering it with a blanket so that malt enzymes could act on the starches in the flour and breadcrumbs.
Kvass mostly helps us feel more energetic as it contains tons of vitamins, amino acids, microelements, and lactic acids. In the past, almost everyone used to make their own kvass in Russia. Monks, farmers, physicians, noblemen, and even soldiers made this drink often. Any sour drink at the time was called kvass.
About Russian Kvass
Most important of all, beet kvass, due to the combination of antioxidant and anti-inflammatory properties available, can serve as a natural cancer treatment. Beetroot is also known as a therapeutic treatment for inflammation. This is according to a 2014 study published online at the National Center for Biotechnology Research.
Since beets contain high levels of vitamin C, beet kvass helps to improve your immune system and can help ward off viruses. It’s exceptionally high in manganese, a mineral required to keep your bones, liver, kidneys, and pancreas healthy. Beet kvass also contains vitamin folate B, which may help to minimize birth defect risks.
If is a great, healthy drink to make your yourself or your family. Follow this recipe and you will have delicious Kvass in as little as 12 hours.
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