Source: Chamillew, AdobeStockDelicious and healthy oat kvass is excellent for quenching thirst, especially on hot summer days. It's definitely worth trying even for those who don't like classic kvass, as it has a completely different taste. We're sharing 8 of the best homemade recipes!
1. Whole Oat Kvass
Source: pinterest.comThe simplest and at the same time quite hassle-free to prepare.
You will need: 200 g whole oats, 4 liters of water, 6 tbsp sugar.
Preparation: Rinse the oats, pour them into a bottle or jar, add half the sugar and 2 liters of water. Cover with gauze and leave the mixture for 3-5 days in a dark, warm place. After that, drain this liquid – it is not needed.
Add the remaining sugar to the oats and pour in clean water, cover with gauze and leave for another 1 day in the same place. Pour the finished kvass into bottles and refrigerate.
2. Oat Kvass with Raisins
Source: dzen.ruRaisins are a proven classic way to start and speed up the fermentation process.
You will need: 1 kg oats, 5 tbsp sugar, 2 liters of water, 5-6 raisins.
Preparation: Rinse the oats, pour them into a 3-liter jar, add sugar and raisins. Fill with water up to the shoulders of the jar, stir and cover with gauze. Leave the jar for 2 days in a warm place.
After that, drain and refrigerate the kvass for another 1 day. The oat mixture can be refilled and left for another 2 days, just add sugar again. However, keep in mind that the second kvass will not be as concentrated.
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3. Oat Kvass with Malt
Source: attuale.ruAnother kvass recipe with slightly different flavor notes.
You will need: 3 liters of water, 1 cup oats, 5 tbsp sugar, 1 tbsp malt.
Preparation: Rinse and pour the oats into a 3-liter jar. Add malt and sugar, and pour in clean water. Cover with gauze and leave in a dark place for 3-5 days, stirring the mixture daily. Strain the finished kvass and pour it into bottles.
4. Kvass from Rolled Oats
Source: pinterest.comIn most cases, whole oats are used, but this time we offer an alternative.
You will need: 120 g rolled oats, 1 liter of water, 4 tbsp sugar, 0.5 tsp dry yeast, 1 pinch citric acid.
Preparation: Pour the rolled oats into a jar, add sugar and citric acid, and pour in hot water for 10-15 minutes. Strain and cool this liquid to 30 degrees Celsius. Add the yeast, stir until dissolved, and leave the mixture for 4 hours at room temperature under gauze. Refrigerate the kvass for another 2 hours and finally – strain.
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5. Sugar-Free Oat Kvass
Source: livejournal.comThe peculiarity is that the jar should be tightly closed with a lid, not gauze.
You will need: 100 g rolled oats, 6 liters of water.
Preparation: Pour the rolled oats into a 3-liter jar, pour in cold water, close with a plastic lid and leave for 1 day in a dark place. Strain and pour the finished kvass into bottles. For the second batch of kvass – pour clean water over the remaining oats for another 12 hours.
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6. Oat Kvass with Honey
Source: nvkz-tub.ruYou can add more or less honey – as you prefer.
You will need: 300 g whole oats, 1 tbsp honey, 10 g raisins, 3 liters of water.
Preparation: Rinse the oats, pour into a 3-liter jar and add honey with raisins. Pour in 2 liters of cold water and stir, then pour in 1 liter of boiling water and stir again.
Cover with gauze and leave the mixture in a warm place for 3-4 days. Stir once a day, then strain and pour the kvass into bottles. The remaining oats can be refilled.
7. Oat Kvass with Basil
Source: postila.ruA quick recipe for when you want to enjoy a refreshing drink sooner.
You will need: 80 g rolled oats, 2-3 basil leaves, 5 tbsp sugar, 1 tsp dry yeast, 900 ml boiling water.
Preparation: Pour the rolled oats, basil, and sugar into a jar. Pour in hot water, stir, and let cool to 30-35 degrees Celsius. Add the yeast, stir again, and cover the kvass with gauze. Leave it for 3 hours at room temperature. Strain and refrigerate the drink for another 1 day.
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8. Oat Kvass with Hibiscus (Karkade)
Source: dzen.ruWe recommend adding a little more spices to taste – it's very unusual.
You will need: 200-300 g whole oats, 3 tbsp honey, 15 g hibiscus (karkade), 2.5 liters of water, 10 g mint.
Preparation: Place unpeeled oats and honey into a 3-liter jar, pour in water, cover with gauze, and leave for 3 days. If the first kvass doesn't taste good, drain it, add honey and water again, and leave for the same amount of time. Strain the finished kvass, add hibiscus and mint to it, leave for another 1 day, strain again, and refrigerate.