Christmas kola
Julmust though there is no such juice in julmust is a soft drink that is mainly consumed in Sweden around Christmas.
Christmas kola
Julmust though there is no such juice in julmust is a soft drink that is mainly consumed in Sweden around Christmas.
Cooking Instructions
- 1
: Mix the ingredients in a large clean glass jar and cover its opening with a cloth of some kind. Stir in the jar once a day and add 1 teaspoon grated ginger and 1 teaspoon raw sugar daily until it starts. When you see bubbles and that it is rustling about the start of the soda, it is ready and you can grab the next in the production, the must base.
- 2
: Mix all ingredients except soda starter and sugar in a saucepan with 1 liter of water. Bring to the boil and simmer for about 20 minutes. Then mix in the muscavado sugar so that it dissolves and add 2.5 liters of water. Let the saucepan stand at room temperature for about 12 hours with all the ingredients in. Strain the liquid from the mixture through a colander and then strain the liquid again through a strainer or a towel so that all small particles disappear. Add 200 ml of the soda water
- 3
The must base is ready to be filtered off
- 4
When the must base is cool and filtered, the soda starter is added
- 5
I'm here now, or rather two days later. The must is on the sideboard in the kitchen and smells good. I have not seen that it has started to bubble yet but I suspect that it is moving a bit at the edge. After 3 to 5 days, the bubbling should apparently be on so that you can see it. When the bubbling is in progress, it is time to pour the must into clean glass bottles that are stored at room temperature for about 2 days, tightly closed, so that carbon dioxide is formed.
- 6
After these 2 days, Carbon dioxide will form naturally.
- 7
To stop the fermentation, place the drink in the refrigerator for 1 month.
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