Simple Way to Make Super Quick Homemade Rosemary Ginger Rye Kvass

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, rosemary ginger rye kvass. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Rosemary Ginger Rye Kvass is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Rosemary Ginger Rye Kvass is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have rosemary ginger rye kvass using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Rosemary Ginger Rye Kvass:

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

Instructions to make Rosemary Ginger Rye Kvass:

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.

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