Birch sap kvass in cans

As a delicious option for making kvass from birch sap, there will be a recipe with barley and raisins. The most difficult moment in this method is the acquisition of good barley grain, because in ordinary stores it is not, but only in specialized ones. If you have got hold of barley, then such kvass can be prepared at any time from canned homemade birch sap. Barley is crushed to fry, but in this recipe we will not fry it and our kvass will be white. In addition to a delicious drink, you will have an excellent base for okroshka.

Kvass from birch sap without sugar, although the juice is sweetish, turns out to be bland, so yeast or dried fruits and bread are added to it to enhance fermentation. You are offered the simplest recipe for making such kvass - from juice and yeast. The drink will be well carbonated and with a pleasant sour taste, and you can sweeten it in a glass. Kvass without sugar does not acidify and is well stored.

Kvass from birch sap based on black bread is the most delicious and simple option. This drink, prepared at home and with your own hands, will perfectly replace other store soda, will be natural and healthy. A little raisins and lemon are added to the kvass for freshness, and the bread is dried in advance. Such kvass can also be given to children.

According to the proposed recipe, you can quickly (in 2-3 hours) prepare kvass from birch sap, and it will be well stored in the refrigerator for several weeks. For quick fermentation of kvass, dried rye bread and malt are used, which make kvass with a beautiful brown tint and give it a bright aroma and taste, and sugar is replaced by honey. You will get not only a drink, but also a good dressing for botvinia and okroshka.

Birch kvass without yeast, because not everyone "respects" yeast, it is prepared on the basis of raisins and rye bread. Sugar is added in a small amount, only to activate fermentation, and it can be added to your taste in the finished kvass. A large amount of birch sap is often canned in cans, and then at any time kvass is prepared from it. In this recipe, you are encouraged to use toasted rye bread.

Kvass from birch sap can be prepared for the winter. At the first stage of cooking, we start the fermentation process in heat and achieve the desired sharpness and taste of kvass. After that, we pour the finished kvass into a sterile container, cork it and put it away in a cold, dark place - a cellar or refrigerator.

Kvass with birch sap can be prepared without yeast. Natural fermentation is still initiated, and it gives a softer, more natural taste. Add raisins for sweetness, and some dried apples for refreshing notes.

To prepare such kvass, we recommend using birch sap not freshly harvested, but kept at room temperature for two to three days. Such juice has already started the fermentation process in itself - kvass will turn out quickly and with a pronounced refreshing taste.

In the preparation of kvass, sugar is required - it is closely related to the fermentation process. However, many replace it with honey, and for good reason. This drink acquires honey notes and turns out to be more useful.

Citruses set off birch sap well. In such a drink, a pronounced taste and a pleasant refreshing aroma immediately appear. Oranges are "responsible" for the delicious smell, and lemons - for the piquant sourness.

Birch sap goes well with sour citrus fruits. If you combine these two products and ferment, you get a delicious, refreshing, vitamin kvass. Such a drink in the heat is just salvation. If you are thinking about how to dispose of birch sap, we recommend trying this recipe.

Such kvass not only refreshes, but also perfectly heals the body. Moderately sweet, slightly carbonated, it quenches thirst well in the heat and restores strength. To prepare such a drink, you can use not only barley, but also wheat or oat grains.

Refreshing kvass can be easily made from birch sap - this is especially important during the harvesting season of this healthy drink. Add honey, rye bread crumbs and raisins. We are waiting for several days - the kvass should start fermentation and ripen.