Hi, I’m Marie. Today, we’re going to make rosemary ginger rye kvass recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rosemary Ginger Rye Kvass Recipe
Rosemary Ginger Rye Kvass is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Rosemary Ginger Rye Kvass is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have rosemary ginger rye kvass using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Rosemary Ginger Rye Kvass:
- Make ready 600 g sourdough rye bread
- Prepare 1/4 cup cane sugar
- Prepare 1 tsp sea salt
- Get 1 bunch fresh Rosemary
- Take 1 Tsp fresh ginger, sliced
- Prepare 1 Tsp homemade sourdough starter
- Get Few raisins or other dried berries
Instructions to make Rosemary Ginger Rye Kvass:
- In a 250°F oven, drying up broken bread for about 20-30 min
- Bring water to a rolling boil
- In a big jar, put all dried bread in, pouring on the bread with 2 L boiling water.
- Dissolve sugar and salt in the water, and then add Rosemary and ginger
- After cooling down to room temperature, add 1 Tsp homemade sourdough starter
- Let it sit overnight at room temperature
- Next morning, drain the mixture, and keep the flow through liquid. Discard everything else
- Transfer all liquid into a clean jar with screw top lid. Add a few raisins or other dried berries.
- Ferment at room temperature for another 3-5 days before storing it in a refrigerator.
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