Kvass
Kvass
Kvass (pronunciation: /kvɑːs/; etymology: derived from the Slavic word kvas meaning "to ferment") is a traditional fermented beverage commonly consumed in Eastern Europe, particularly in Russia, Ukraine, and Belarus.
History
The origins of Kvass date back to ancient times, with the first recorded mentions appearing in Old Russian Chronicles in the 10th century. It was a common drink among peasants who used it as a thirst quencher and a source of vitamins during long working days.
Preparation
Kvass is typically made from rye bread soaked in water and left to ferment. The fermentation process is initiated by the addition of yeast and sugar, which are then left to ferment for several days. The resulting liquid is then strained and can be flavored with fruits or herbs such as strawberries or mint.
Health Benefits
Kvass is rich in B vitamins and probiotics, which are beneficial for gut health. It is also low in calories, making it a healthy alternative to sugary soft drinks.
Related Terms
- Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
- Probiotics: Live bacteria and yeasts that are good for your health, especially your digestive system.
- Rye bread: A type of bread made with various proportions of flour from rye grain.
See Also
External links
- Medical encyclopedia article on Kvass
- Wikipedia's article - Kvass
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