How to make kvass
Kvass is a traditional Eastern European fermented drink made from black bread or cereals. It has a sweet and sour taste and is rich in probiotics. In recent years, with the rise of healthy eating, kvass has become a hot topic again. This article will introduce the production method of kvass in detail, and attach the hot topic data of the entire network in the past 10 days for reference.
1. Steps of making kvass
1.Raw material preparation: Brown bread (or whole wheat bread), white sugar, yeast, raisins, lemon (optional).
2.Bread processing: Slice and toast the brown bread until browned to add flavor.
3.Fermentation broth production: Put the baked bread into a container, add boiling water and soak for 2 hours, then filter to get the bread juice.
4.Add sugar and yeast: Add white sugar (about 50 grams of sugar per liter of liquid) and a small amount of yeast to the bread juice, and stir evenly.
5.fermentation: Pour the mixture into a sealed container and ferment at room temperature for 24-48 hours. During this period, you can add raisins or lemon slices for seasoning.
6.Filtration and Refrigeration: After fermentation, impurities are filtered out, and the flavor will be better when refrigerated.
2. Hot topics and content on the entire network in the past 10 days
| hot topics | heat index | Related platforms |
|---|---|---|
| Healthy fermented drink trends | 85% | Weibo, Xiaohongshu |
| Homemade kvass tutorial | 78% | Douyin, Bilibili |
| Probiotic drink review | 72% | Zhihu, Douban |
| Revival of traditional drinks | 65% | WeChat public account |
3. Health Benefits of Kvass
1.Promote digestion: Rich in probiotics for intestinal health.
2.low alcohol content: The alcohol content produced by fermentation is very low (about 0.5%-1%), suitable for most people to drink.
3.natural raw materials: No additives, meets the needs of modern healthy diet.
4. Precautions
1. The fermentation time should not be too long, otherwise the taste will be too sour.
2. Containers need to be strictly disinfected to avoid contamination by miscellaneous bacteria.
3. Drink as soon as possible after refrigeration. The shelf life is about 3-5 days.
With the above steps, you can easily make delicious kvass at home. Combined with current trends in healthy eating, this traditional drink is becoming the darling of a new generation of consumers. Come and try it!
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