Recipe: Appetizing Rosemary Ginger Rye Kvass

Rosemary Ginger Rye Kvass.

You can have Rosemary Ginger Rye Kvass using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rosemary Ginger Rye Kvass

  1. Prepare 600 g of sourdough rye bread.
  2. Prepare 1/4 cup of cane sugar.
  3. You need 1 tsp of sea salt.
  4. You need 1 bunch of fresh Rosemary.
  5. Prepare 1 Tsp of fresh ginger, sliced.
  6. You need 1 Tsp of homemade sourdough starter.
  7. You need of Few raisins or other dried berries.

Rosemary Ginger Rye Kvass step by step

  1. In a 250°F oven, drying up broken bread for about 20-30 min.
  2. Bring water to a rolling boil.
  3. In a big jar, put all dried bread in, pouring on the bread with 2 L boiling water..
  4. Dissolve sugar and salt in the water, and then add Rosemary and ginger.
  5. After cooling down to room temperature, add 1 Tsp homemade sourdough starter.
  6. Let it sit overnight at room temperature.
  7. Next morning, drain the mixture, and keep the flow through liquid. Discard everything else.
  8. Transfer all liquid into a clean jar with screw top lid. Add a few raisins or other dried berries..
  9. Ferment at room temperature for another 3-5 days before storing it in a refrigerator..

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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