How to cook delicious and healthy kvass at home?

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Acting is a dietitian, gastroenterologist, therapist, naturopath and aromatherapist, health -a is a integrative drug with a holistic approach. And now, both physical and mental, nutrition and much more, will share our knowledge in the field of health.

In this material, the family will talk about how to cook delicious and healthy Kvass at home.

Even in ancient times, people began to realize the useful features of Kvass. In the 5th century BC, ancient Greek philosopher Herodotus, bread dough, natural yeast and water remains on the basis of a certain healing miracle, written on the reputation. In Russian, Kvass was not only a favorite beverage, but also a part of Russian culture and history. His first word is found in 996. With Prince Vladimir’s decree, all Christians who accepted the new belief were treated as “food, honey and kvass”. Kvass in Russian drank everything: noble from the peasants. The drink was a symbol of prosperity and good behavior in the family. For example, it was used in rituals presented to newlyweds after the wedding, so he looked at the health of the offspring.

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What is Kvass’s story?

Previously, Kvass was accepted as a complete food because it helped to relieve hunger and gave power after a difficult work. He helped to get rid of wounds and heal the wounds, not just a drink, but also with a drug. People said: “Kvass on the table – Health in the family.”

Another reason for Kvass’s popularity is that there is no pure drinking water in densely populated cities. There, Kvass helped to prevent gastrointestinal diseases and epidemics. Over time, the beverage began to enter the compulsory satisfaction of the Russian army, and in the mid -19th century, KVASS production was opened under hospitals where healing features continued to be examined and used to restore patients. For this reason, as a result of a series of experiments at the end of the 19th century and at the beginning of the 20th century, Kvass’s bactericidal features were discovered in relation to causal agents of cholera, anthrax and high activity.

During the Soviet periods, Kvass continued to be a favorite drink. At the beginning of the hot days, until the fall in every corner of cities, the metal can meet with yellow barrels.

Today, this unique beverage began to gain popularity again. According to Businestat, KVASS production in Russia in 2019-2023 increased by 28 %: 610 to 783 million liters. Today, more and more people prefer this healing drink to sweet soda and packaged fruit juices.

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What are the benefits of Kvass?

KVASS-A Double Fermentation-Sut-Angy and Alcohol drink. The assistance consists of large organic acids (primarily milk and acetic) and probiotic bacteria with a useful effect on the intestines and microflora, and also contains many important enzymes and antioxidants.

Thanks to its effect on substances and intestinal microflora in KVASS, the function of immunity and hormonal systems improves and inflammation in the gastrointestinal tract decreases. KVASS has energy value due to the content of carbohydrates and can become an additional work element (potassium, calcium, magnesium, iron, iodine, zinc, sodium, phosphorus, manganese) and vitamins (B1, B2, B6, B6, C, PP, E). It contains more than that of amino acids, which are indispensable for most bodies. In addition to the nutrients in KVASS, the useful microflora supports can accelerate metabolic processes in the body, increase the digestion and absorption of foods, and may be useful to affect the functioning of nerve, circulation and muscular systems.

Natural Kvass with a soft diuretic effect helps to clean the body of toxins and metabolism and contributes to extra weight loss. And thanks to its high water and electrolyte content, KVASS not only helps to relieve thirst in hot weather, but also restore water salt balance.

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What is the damage of the purchased Kvass?

Today you are accustomed to buying Kvass in stores, but it is very difficult to choose a useful between them. Usually, under the tag of Kvass, a beverage is hidden that has nothing to do with it. And it consists of large amounts of sugar, paint, flavor and protective and high carbonated water. Such KVASS may cause bloating, heartburn, exacerbation, carbohydrate metabolism disorders of gastrointestinal system diseases. The more natural composition of the purchased KVASS will consist of water, rye flour, malt, sugar and yeast.

A traditional Russian Kvass is a double fermentation drink. However, most manufacturers prepare it in a simpler way – adding artificial citric and lactic acid in a single alcohol fermentation. Or prepare a kvass drink from a Kvass wort concentrate that adds sugar, various syrups, synthetic citric acids and flavors, and then a gas. Due to this type of simplified preparation technologies, KVASS loses its valuable features and becomes another sweet gaseous beverage that can harm health.

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Kvass Selection

It is important to examine the label with the composition of the beverage and to select the KVASS of the natural double fermentation and to pay attention to the amount of sugar in it. If the sugar is at the top of the list, you should not buy it. Unlike light, dark Kvass is more saturated with iron and antioxidants. It is made more often from rye malt, light Kvass is usually prepared from barley or wheat. KVASS is produced in a pasteurized and non -special form. Pasteurization prolongs the shelf life, but kills useful substances. In addition, the beverage is usually filtered and alleviated, but also deprived of valuable materials. The real “live” kvass does not have dough, a yeast, dietary fiber and live bacteria, and shelf life is only 3 days. Try to buy Kvass from dark bottles that protect the drink without exposure to sunlight. And best, it is best to prepare healthy KVASS from natural products (cereals, vegetables, fruits and fruits).

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Domestic Kvass Recipes

Oats Kvass. Such a kvass has a sweet -speaking taste. It is especially rich in vitamins and minerals necessary for the beauty and health of skin, hair and nails.

Contents:

Uniform oats – 2 cups;

Raisins (it is better not to be washed because “wild” natural yeast is protected in fruits) – 60 g;

Honey-2-3 tablespoon. tablespoon;

Boiled water – 3 l.

Preparation:

1. Rinse thoroughly under water flowing oats, pour boiling water.

2. Add raisins, honey and mix.

3. If Kvass is without sugar, 1-2 tablespoons are sufficient. Sweet-4-5 tablespoons, tablespoon honey. tablespoon.

4. Depending on temperature, KVASS is prepared for 2-3 days. For the first time, Kvass becomes dark, filling again.

5. When preparing KVASS, you can intervene periodically with a spoon 2-3 times a day, this accelerates the natural fermentation process.

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White cabbage kvass. Cabbage is rich in Kvass, vitamins, calcium and probiotic, helps to heal microflora and helps cope with inflammatory processes in the intestines. It also improves digestion.

Contents:

White cabbage;

This.

Preparation:

1. Chop the cabbage and grind;

2. Place in a three -liter jar, pour the filtered water at one -to -one rate.

3. Leave a place for fermentation, cover with a gauze, secure it with an elastic band.

4. Place in a dark place at room temperature. Every 24 hours, intervene in the content of a wooden spoon.

5. Kvass is ready after 4 days. Remove the entire cake with a gauze or sieve.

6. Pour into a glass bottle and send it to the refrigerator.

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Beet Kvass. Such a kvass has a bright red color and a sweet acidic taste. It is rich in antioxidants that protect the body from free radicals. In addition, the beverage helps to cope with anemia, normalize blood pressure and improve blood circulation.

Contents:

Medium -sized beet – 4 pieces;

Honey – 2 tablespoons. tablespoon;

Raisins – 1 tablespoon. spoon;

Dried rye bread – a nut;

Filtered water at room temperature – 3 l.

Preparation:

1. Stop, peel and cut into small cubes.

2. Pour 3/4 water, dried black bread and raisins in a three -liter jar in the chopped beet.

3. Dilute the honey in a small bowl in water and add to the jar.

4. Leave in a warm place for 3-4 days (when the KVASS is ready, a foam appears on the surface).

5. Filter and cool.

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Surveillance Kvass. This Kvass has a bright aroma and sweet acidic taste, rich in vitamins B, C, E and mineral, helping to improve digestion, strengthen blood vessels and increase immunity.

Contents:

Water – 2.5 liters.

Black bread – 50 g.

Sugar or honey – 180 g.

Raisins – 40 g.

Preparation:

1. Cut the bread with average cubes and dry in a baking tray in the oven.

2. Put the crackers in a three -liter jar, add sugar and raisins.

3. Pour into clean drinking water without reaching the edges of the container.

4. Cover the jar with a lid or gauze and insert the mixture to a dark place for two days.

5. When Kvass is infused, strain through a sieve. Pour the drink into a jug and place it in the refrigerator for 2-3 hours for cooling.

The crackers and raisins in the bank can be used as the basis of the next KVASS Party and add some dried crackers and sugar.

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Fruit kvass. This Kvass helps to fill the body with vitamins and minerals, it has a bright fruit taste, it helps not to relieve thirst, but also to improve mood.

Contents:

Plum – 250 g.

Apple – 150 g.

Ginger – 20 g.

Jerusalem artichoke syrup (or honey) – 30 g.

SU-800-900 ml.

Preparation:

1. Peel apple and ginger and cut into thin slices.

2. Wash the drainage and cut the cut and medium cubes.

3. Transfer ready -made materials to a clean jar. Pour water, add Jerusalem artichoke syrup. Tightly tighten the lid.

4. Leave at room temperature for 3 days.

Twice a day twice a day. On the third day, bubbles should appear.

6. Cool before serving Kvass.