Ginger kvass

How to prepare ginger kvass:

1. For two liters of water, take a peeled piece of ginger 3-4 cm long, one lemon, a glass of granulated sugar and 1/4 spoon of quick yeast.

2. Dissolve sugar in water at room temperature, squeeze the juice from the lemon, cut and add a thin strip of zest from about half the lemon, finely chopped ginger or minced ginger and yeast.

3. Stir until the sugar dissolves, cover with a napkin and put in a warm place for 1.5-2 days (I put it in the bathroom, there is a radiator and it’s warm enough).

For better oxygen access, use wide dishes, I took a 5-liter water bottle with the neck cut off - convenient and no need to wash

4. At the end of this period, strain the kvass through a fine sieve and pour the ginger kvass into plastic table water bottles - they are quite durable and have fairly good screw-on lids that hold pressure well.

5. Pour 6-10 raisins into bottles (do not wash), screw the lids tightly and leave the ginger kvass to ripen for two days.

During this time, the pressure of carbon dioxide in the bottle will increase, it will become hard and incompressible to the touch. It's time to put the ginger kvass in the refrigerator - and after a while you can enjoy it.

6. When opening for the first time, do not unscrew the cap immediately - slowly release the gas, the pressure is quite high and some of the kvass may splash out.

The combination of lemon and ginger flavor is very pleasant, and the kvass is well-saturated with sharp bubbles.