To prepare the famous cabbage kvass, we need cabbage... and nothing more. In a nutshell - fermentation occurs due to bacteria that live on cabbage leaves, so nothing needs to be added, although of course you can, if you really want to. I like the big white flattened boars the best.. Although in the summer I easily fermented and quite green small ones, and they also turned out to be very tasty, the main thing is to wait and not remove the cabbage or kvass ahead of time in order to let it ferment properly.

You can consider kvass ready when the cabbage spirit disappears in it, and the taste becomes richly sour.. Everything that used to be is also quite edible, but trust a raw food chef with experience and a great love for delicious food, it will be tastier in every way..

Cooking method Remove the top leaves, we do not need them. Cut off part, leave the rest for " Cut into cubes so that the blender can handle. You can also use any other grinding method. Put everything in a blender and grind. Pour into a glass container, such as a jar. We add the " Top up the volume with water, but not to the very neck, t. cabbage will ferment, give juice, which can flow out. Cover with a tight lid and put in a tray in a warm place..

After that, we forget about kvass for a week, 3 days is enough for someone, but I am not one of them. Practice has shown that it is most convenient to squeeze through gauze, especially since the resulting knot can then be used as a “sourdough” for cabbage, along with gauze, so that the pieces do not fly apart. There is also a way to run everything through an auger juicer, I think it's a great idea, but I haven't tried it yet.

Pour kvass into a bottle or jar. We leave the cake as a “sourdough”, it is perfectly stored in the refrigerator. This is actually our " the same lactobacilli, as in yogurt and kefir, only better, t. they did not eat denatured foreign animal protein.

To drink kvass well, I add honey and ground red pepper, then it becomes really very tasty and impressive..

Kvass is also great as a salad dressing.. You can ferment any vegetables in it in a fairly short time, and most importantly, they will remain alive and so useful.. Such kvass is a very useful thing, not only does it help the digestion of food, it also normalizes the intestinal microflora, because these are the very sembiot bacteria that produce all the substances and amino acids necessary for the body.

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