Rosemary Ginger Rye Kvass

Name: Rosemary Ginger Rye Kvass
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 600 g sourdough rye bread; 1/4 cup cane sugar; 1 tsp sea salt; 1 bunch fresh Rosemary; 1 Tsp fresh ginger, sliced; 1 Tsp homemade sourdough starter; Few raisins or other dried berries

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Bonus from leftover dried sourdough bread

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Bonus from leftover dried sourdough bread

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Ingredients

60 mins

6 servings

600 gsourdough rye bread
1/4 cupcane sugar
1 tspsea salt
1 bunchfresh Rosemary
1 Tspfresh ginger, sliced
1 Tsphomemade sourdough starter
Few raisins or other dried berries

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Steps

60 mins

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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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on May 13, 2016 00:59

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!