Kvass "Passion for the Basil"

[Ludmila Lappl1]

Kvass "Passion for the Basil"

Category: The drinks

Kitchen: Russian

Ingredients
for a 3 liter jar we take:
dry green basil (sure! purple has a completely different smell and taste)	2 tsp with a slide
echinacea dry herb *	1 tsp
dry apples	3 mug
dry orange	1 circle
dry lingonberry	1 tsp
dry blueberry	1 tsp
dry goji berries	1 tsp
sugar or honey	2-3 st. l.
liquid wild yeast on dry basil according to the recipe Ludmila Lappl1**	150-200 ml

Cooking method

• Friends! I want to share with you a recipe for a very tasty, refreshing herbal kvass with a fruit and berry addition.
• As the name suggests, the main ingredient here is basil. This wonderful aromatic plant in its green form was a real discovery for me! Both in the range of application and in the incredible and very pleasant smell and taste for me. Basil has become my passion! Hence the enthusiastic name.
• 
• Pour all the ingredients (photo 1) and sugar with hot water (photo 2-3), stir to dissolve the sugar, leave until complete cooling. This is important, because we put this kvass on wild yeast **, which die even from slight overheating (above 40 ° C). If using honey, add it together in liquid yeast so that it does not lose its beneficial properties in hot water. You can pour the ingredients directly into the jar in which the kvass will be prepared.
• Already now, halfway to our magic kvass, the aroma of childhood and miracle will sweep through the kitchen: the smell of the tastiest candies and the most beloved soda, the smell of the sun, dreams, carelessness from such a distant childhood that now it seems only a hazy dream about a distant magical land. .. Did we, too, once ran through its sunlit streets?
• So, everything has cooled down, the water has acquired a greenish-candy color. Above, in green basil algae, float oranges wheel, apple wheels, goji lights and lingonberries. And they smell and beckon ... But we do not give in ... yet.
• We add liquid yeast on basil (photo 4) and 2.6 liters of cold water to our infusion.
• I take boiled, chilled. If you are confident in your water, add the one you are used to. And we leave in a bright, warm place for 0.5-2 days. Yes, at the initial stage, wild yeast is less fast than their thermophilic counterparts, but this does not bother me. I know for sure that this drink is worth my wait! If you have hot and active yeast, then the first stage of kvass preparation can occur in 8-10 hours. At this stage, I advise you to sniff and taste kvass more often in order to empirically select the strength, sparkling, saturation you need.
• 1 day has passed (photo 5).
• Herbs, fruits and berries rose up in a frothy head. They hiss, play and emit a divine scent! But we will wait a little longer, let the kvass take effect. We give him another 12 hours. Of course, this is a subjective time, since the strength of the yeast, the temperature of the surrounding air, and the mood of the yeast maker greatly affect the play of yeast. And after a day, you can drink kvass without even letting it rest in the refrigerator, but I advise you to take your time.
• After 12 hours we filter the aromatic and effervescent kvass, bottle it, put it in the refrigerator for 8-12 hours. I do this at night in order to pamper myself and my family with delicious kvass in the morning.
• It turns out like this: in the morning at 9.00 I put kvass, in a day at 9 in the morning I check it. If it was warm in the kitchen and kvass was actively playing, I immediately bottle it, put it in the refrigerator and drink it in the evening. If not, I let it stand until evening, then I bottle it and into the refrigerator. We drink in the morning.
• I add sugar and water to the jar with fruit wort and put it in the second circle.It turns out the same rich and aromatic kvass, but a little faster. The third time the smell of basil is lost, so I throw out the wort and put in a new can.
• So, the long-awaited morning, and here it is, the coveted bottle, in my hands. Kvass is not as effervescent and foamy as store or barrel kvass. An amber color appears from the apples. It smells like fruit, a little meadow honey (although there was no honey this time), basil. Tingles the tongue and is very refreshing. It tastes like the most delicious sour candy, soda, summer afternoon and childhood combined!
• Delicious! Hope you enjoy it too!

The dish is designed for

About 2.7 liters of kvass

Time for preparing:

minimum 16 hours (8 in warm + 8 in refrigerator) - maximum 2.5 days (2 days in warm + overnight in refrigerator)

Cooking program:

Handles

Note

Without apples, berries and oranges, you get candy-green kvass, same fruity and aromatic. But even more elusive than basil amber - I have never been able to photograph it.
* - I add echinacea during the period of vitamin deficiency. If you and your family have contraindications, you can safely exclude it from the recipe, it will not affect the taste, only the herbaceous note in taste will disappear.
** - I did not draw up the recipe for liquid yeast on basil separately, the principle is taken from the recipe
Liquid yeast based on fruits, vegetables, herbs, tea ... Ludmila lappl1. Lyudochka, thank you very much!
Also, this recipe would not have happened without wild liquid yeast. Oksana Loksa, which she gave me and from which I derived liquid yeast in basil. Oksana, Thank you!

Similar recipes

Kvass like from a store barrel (quick kvass) (nila)

Rye kvass rustic (Scarecrow)

Oat kvass with rye sourdough (Tumanchik)

[Tricia]

Tricia, Nastya is smart! Thanks for the recipe! It can be seen delicious, I see it right away. Now I can also make liquid yeast on basil.
And I want such kvass!

[Tonya]

Tonya! Thank you for your attention to the recipe!
Yeast can be made on anything! Better on dry apples and berries, and when they play, put the yeast on the basil.
Kvass is really sooooo tasty!
Especially I draw your attention once again: basil should be green!

Very cool kvass !!! And I imagine what a bouquet of aromas !!!!! Yes, liquid yeast gave its charm. The usual fresh ones gave a matte shade and light amber. And your color is even more pink and no dullness.

[Anastasia]

Anastasia,: bravo: gorgeous impressed
Even the envy of the forces: cray: no. Khachukhachukhachu

Thank you. I will definitely use it.

[Irish]

Thanks for the praise and attention to the recipe,Irish!
Liquid wild yeast turned out to be very good: no yeast smell, no negative effects on the intestines. I am not at all friends with ordinary people, but these turned out to be just a gift!
Now we have kvass in our family, and before we only had to lick our lips on the barrel. And what kind of barrel he is, what is mixed there, it's scary to imagine.
And dry basil also gave a very interesting taste - just real candy and soda from childhood! The kid will surely like it.

[Chuchundrus]

Chuchundrus, Natashawhy are you crying?
Come on, too, put in liquid yeast, and then kvass! And we with Ira help with advice and tips

I didn't even have a Tamagotchi, and I'm afraid to even imagine yeast

Nastya, what a cool recipe, I'll bookmark it. I will surprise my family. Thank you!
We'll have to sow green basil.

[marika33]

marika33, Marina, thank you for your attention to the recipe!

Chuchundrus, Natasha, well, you can try, right?
You take a 0.5 liter jar, a handful of good dried fruits (do not wash) or dry berries, 2 tsp. sugar (or honey), 200 ml of cold water. Stir everything, close the lid ... and that's it! You leave it for a week in a bright, warm place. From time to time you come up, shake the jar. Waiting for bubbles to appear.
Do you have a task?

[Tricia]

Tricia, Nastya is for me the explanation in the recipe. You are smart, I will also decide on liquid yeast.

[Nastyusha]

Nastyusha, tell me, where do you get the green basil? I've only met purple ...I also love purple in reasonable quantities, sometimes I use it. But where can I get the green?
You infected me with kvass, although I am indifferent to various soft drinks.

: wow: and fysyo
Nuuuuu: girl_manikur: if you don't even need to wash anything
Now you got hit, I went to do and how the bubbles will appear !!! : secret: ominous voice-over. Wait for me with bellows !!!

[Venera007]

Venera007, Tanya, thanks for stopping by!
Now I have dry green basil as a gift - I gave Oksana Loksa... In the summer, maybe mom will send another dried one. I prepare the pots myself and plant several types of green on my balcony (I like clove very much, but not aniseed), then dry them. Maybe my mother-in-law will plant a little for me. And sometimes I take fresh from us in St. Petersburg hypermarket "Season" at a brutal price of 45 rubles for 30 grams.
Until I found dry green - purple is everywhere, I have it in bulk, but I don't like it.
In short, the world is on a string. But I hope for this summer's harvest!

Thank you, Nastya, I will try to look for the seeds of this very green basil and ask my mother to give me a bed for me)) I must try what kind of animal it is))

a handful of good dried fruits

Which ones?? : girl-th: and then suddenly, I do not have good

and fisyo
Nuuuuu even if you don't even need to wash anything
Now you got hit, I went to do and how the bubbles will appear !!! ominous voice-over Wait for me with blisters !!!

Of course everything! Girls from the topic of liquid yeast on whatever they are not put on! There Lyudmila painted everything in great detail and explained what was what. Also about health benefits! Take a look.
Liquid yeast based on fruits, vegetables, herbs, tea ... (lappl1)


Shake the jar every day and open the lid to let the future liquid yeast breathe. Let's watch the bubbles together!
How is it that you, in a warm land - a paradise for fruits, will have bad dried fruits? Good ones, they are not smeared with oil and other nasty things, like ours ...

[Tanya]

Tanya! Green basil is a very popular plant now! There is lemon, clove, anise, and what not. You will surely find seeds. If not, write, I will find it here and send it!

[Tricia]

Tricia, Nastya, well done! : bravo: So interested, satri will be a queue for basil at the greenhouse, although I only perceive the herb as aromatherapy, but suddenly I fall in love with a drink, I can't even imagine this. Grish, is dry too suitable? What about any other weed? Mint, Oregano - this shaft, such a prolific weed turned out to be! can we put them on kvass ?!
Thank you!

[Oksanchik]

Oksanchik, Hi!
Hehe, there is a queue in the greenhouse, I am the first, remember?
Or barter: you give me dry green basil, I give you liters of kvass.
But seriously, plant as much green as possible, it's just awesome grass! And then we will wave it on my apricot jam.

I don't advise you to do basil with oregano - it seems to me that the strong herbaceous smell of oregano is not very suitable for its fruity aroma. But separately oregano with something, dampness, tarragon, dry apples would probably go ... We must try! Bring me dreams and I'll play the experiment.

This is a huge thank you for the railway, the basil and the kick, after which everything started spinning with me!
There will be questions, write, ask! One head it's good, but two better .

Nastya, green basil is more thermophilic and gives us little greenery. Its aroma is softer than Armenian, but Armenian goes better with meat dishes. But green can be grown all year round at home, in a pot.

[Marina]

Marina, my mother in MO (north) sowed a bag last year. It came up a little, but the ones that came up were quite lush and leafy and smelled soooo. Divine scent!
Eh, yes, I would only be glad if purple smelled like green! This purple at every step - brooms and bouquets. But for some reason I don’t like its smell, maybe I’m just tired of it?
And about growing in a pot - yes, I prepared almost everything for planting! We have just a warm side, I think he will feel good and warm.
How deep do you think pots to take?

Nastya, he has a small root system and a medium pot will do. He grew up beautifully with me in such a pot. All winter and spring there were fresh, fragrant greens. And in the summer I dropped him off in the OG.
And from purple I like Armenian more, everything else is not very much. Last year my husband bought Regan. There was a lot of sheet, but I threw it away, I didn't like it at all.
I harvest basil several times over the summer.

[marika33]

marika33, Marish, and what kind of variety are you planting ?, I have collected a lot of it this year.
Nastya, you are the first in line! then I, in my boots and sticks, the stems will fit!

[Oksanchik]

ABOUT MAIN YEAR !!! This amazing jenchina basil puts you in your shoes! Oksanchik, I have not known such use of the basil I adore! After all, live and learn!

Marina, thanks for the garden educational program!

🔗 sat in your bushes 🔗 learned so much 🔗 I wanted to leave, but about sticks in boots
🔗 I’m staying in ambush and I’m sick and tired of it.

[Chuchundrus]

I wrote so much, everything fell off, I will repeat it tomorrow!ChuchundrusAnd we can sew with a cross!

[Chuchundrus]

Chuchundrus, Natasha, and then! Know ours!
We will teach you "bad" now!

Oksana, I will wait!

: hi: no doubts, sho mogete: secret: also want to learn.
: girl_cray1: and everything is so dexterous and skillful, but me only cacti grow

Tasenka, with a start!
An excellent recipe, she described everything very clearly, the photos are very good.
Now we are waiting for new recipes, and we ourselves went to set kvass

[Olga]

Olgathanks for the praise! I realize that this is all in advance, because there is no photo on the phone, no composition, and there is still a lot to work on.
If not for you, this recipe would not be here! The magical timely pendel is incredibly effective!

Ooooh, we can do it in unlimited quantities!
Contact me if that

[Chuchik]

but me only cacti grow

And you were silent, ugly girl ?? !!
Tequila, go, quietly tasting yourself ?! We saw people-and-and-and! Chuchik quietly drives tequila from cacti, and cracks in one face! And, so, he reproaches me for being greedy about the shinki!

🔗 quietly, Mikhasya, why shout so
I unmasked the tutucha I'm sitting 🔗 I ferret out secrets And you will scare everyone away

marika33, Marish, and what kind of variety are you planting ?, I collected a lot of it this year

Oksana, I've probably tried everything basil. Sowed all different. But for me the best was Armenian and I sow a little green, it goes well in salads, it has a delicate aroma.
At the basilica I pluck the leaves and dry them. He stands naked for a while, and then again gives me the leaves, I pluck them again and so several times over the summer. I have a lot of dried it in winter.

I planted: "green velvet", cinnamon-new, and .... I don't remember any spring one yet. I didn’t plant a clove, I don’t remember where I got it? My lemon is not growing very well, it is very warm and the sun is probably loving. And a little purple, well, I like its color, it will go into the shoes. Nobody can convince me that this is universal stupidity. After all, Sasha works as a flavoring agent, the worse monoBasil is, it can still be a bit like a bacterium will sigh, but you can persuade it! I really love to watch how basil grows: when these "round" sprouts appear, I am straight, it reminds me of children, none of the other germinated plants causes such trembling delight in me. I can't even tear the leaves later - my hands are shaking! Therefore, he grows with me before flowering and after, in the fall, his husband pulls out. I dry the leaves, and the stems smell so beautiful, well, I stuffed them into a clothes closet, a chest of drawers (in containers for washing and rag bags), a shoe rack, there I saw boots and sneakers - a crazy thought - and now it lives in shoes too! : girl_sad: GY! I also love wormwood very much, they are different and wormwood successfully died in the country, I will sow with seeds.It's a pity you can't brew kvass from her, but with a terrible hangover, there is no better remedy, nat Jural Herbal TRADING, I drink alcohol very rarely, but I always have pot.

[Marina,]

Marina, Armenian? Is that the title? What is his PHOT?
By the way, I read it, I don’t remember where, if after eating a meal, chewing a leaf of basil dies caries (such as bacteria that cause caries), I went and chewed, I just didn’t die, so a bastard

Nastya, I love a drink from basil. Now I will try to make such kvass.
And I will plant a lot of basil too. I have already planted the lemon one, now I have bought purple seedlings, I will go to plant.

[Oksana]

Oksana, well, you are a master of intrigue. I have prepared a mustache, I didn’t throw out the sticks, I think I’ll make new boots from the sticks
And you are fond of aromatherapy
Although: secret: I myself suffer from basil addiction, I adore how it smells. Well, in the summer: girl_in_dreams: with a sweet tomato, but with homemade feta cheese. Only I am a maniac for purple, we still have green with a purple edge for some reason. There used to be a lot of green, but because of its lemon taste, it was not in demand, so everyone switched to growing purple.

[CHU-Natash]

CHU-Natash, so it’s, I’m a sholf, did you promise to sew boots straight? Mlyn, stuck, you need to sew, you hear the site has a temka: Boho style, there are sandals-boots-boots, you will swing! Let's add basil stems to Nastya! And I will feel better too ...

[Loksa]

Loksa, 🔗 calmness. My imagination is well developed. At first you boasted, you did embroider with a cross, and then you intrigued your child with basil sticks Well, I already told myself: girl_in_dreams: sandals from basil sticks

Marina, Armenian? Is that the title? What is his PHOT?

Oksana, that's right Yerevan basilic, not Armenian.

And such a motley one, planted and planted last year, this should be seen, maybe they are still selling

What a topic)))
People, boldly plant green basil in pots. This year I planted caramel and lemon, the flight is normal) Seeds are not a problem at all, I took them in Auchan, I saw many places elsewhere.
For a larger crop of green mass, I pinch the basil - then it begins to branch.
There was a question here about oregano and mint and compatibility with basil, and so I just recently made kvass with yeast from dried mint, basil, oregano. Oregano blended well, but the mint flavor prevailed. Basil was hardly felt. On the whole, the taste is quite harmonious.

[Chuchundrus]

Girls! Forgive me for not answering earlier - there was no time at all, I ran away.

There used to be a lot of green, but because of its lemon taste, it was not in demand, so everyone switched to growing purple.

Chuchundrus, NatashaNot all green basil is lemon! We have the bulk of fresh greens in stores - cloves. I bought caramel seeds. And my mother also plants anise.

Loksa, Oksana! I'll take the buddyla sticks from the green basil, everything will suit me!
And in shoes, purple is really better, probably, because it is more smelling than green. Oh, how I smeared the green.

Oksanchik, by the way about sasha! I strongly advise you to add black currant leaves to the sachet bags, in addition to basil! The smell will be awesome.

[nila]

nila, Nelya, thanks for your attention to the recipe!
See also the seeds of green clove, cinnamon, caramel, aniseed basil. They are also very interesting. And the smells are different from lemon.
I liked clove, cinnamon and caramel the most.

[An4utka]

An4utka, thanks for your attention to the recipe!

People, boldly plant green basil in pots.

I already have everything ready for planting: I will mostly plant a caramel one for now, but I also plan a clove as I find it. And also pinch, so that they bush!

There was a question here about oregano and mint and compatibility with basil, and so I just recently made kvass with yeast from dried mint, basil, oregano. Oregano blended well, but the mint flavor prevailed. Basil was hardly felt.

Thank you for sharing!

I mixed basil and oregano: I smelled strong oregano. Since we do not drink it just like that, only in broths in case of illness, as an antipyretic, I smelled like medicine, because the associations were not very good. And I always add mint very carefully, because it is very fragrant. And the smell is already very ordinary, it's a pity to mix it with the aroma of basil.

[Tricia]

Tricia,Nastya, I picked up your dreams, take it?

And I planted my seedlings of the Yerevan basilica, and the hurricane wind laid it all on the ground. I haven't sown green yet, I want to sow it straight into a pot so that I can bring it home in the fall, otherwise I don't have enough time to dig it up, and it gets frozen.

Girls, and I ate smelt last weekend. Delicious, all with caviar. Svezhak, was brought from Peter. I remember the scent all over the city in the spring of fresh cucumbers, when it was sold.