Once upon a time in the villages, when skin rashes and swellings appeared<\/p>\n\n\n\n
heaviness in the stomach or problems with stool, they did not run to the doctor.<\/p>\n\n\n\n
They put a jar of oats in it and waited for it to “ripen.”<\/p>\n\n\n\n
This was done long before probiotics, detoxes, and trendy superfoods.<\/p>\n\n\n\n
Because oat kvass is a living fermentation that gently triggers the restoration of the gastrointestinal tract.<\/p>\n\n\n\n
supports the liver, improves the condition of the skin and even joints.<\/p>\n\n\n\n
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<\/p>\n\n\n\n
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It acts without drastic effects, but deeply:
\u2022 reduces inflammation in the intestines
\u2022 improves microflora
\u2022 helps remove excess fluid
\u2022 gives a feeling of lightness in the body and clarity in the head<\/p>\n\n\n\n
And most importantly, it is suitable even for those who can’t eat sour foods. Oat kvass has an alkaline reaction and does not irritate the mucous membrane.<\/p>\n\n\n\n
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Classic rustic recipe<\/strong><\/p>\n\n\n\n \u2022 1 cup of raw oats (preferably organic, not steamed) Pour oat grains into a jar, fill with water almost to the brim, cover with gauze. When bubbles and a slight sourness appear, the kvass is ready. The same oats can be poured over again 2\u20133 times, then replaced.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Why is there sugar in the recipe?<\/strong><\/p>\n\n\n\n Frequently asked question: “Why sugar if the drink is healthy?”<\/p>\n\n\n\n Sugar is not here for the sweet taste. It is needed to start fermentation. <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n It is important to know: If desired, you can replace it with: If it was useful, leave any feedback. <\/p>\n","protected":false},"excerpt":{"rendered":" Once upon a time in the villages, when skin rashes and swellings appeared heaviness in the stomach or problems with stool, they did not run to the doctor. They put […]<\/p>\n","protected":false},"author":2,"featured_media":19988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-19987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19987"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19987\/revisions"}],"predecessor-version":[{"id":19989,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/19987\/revisions\/19989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/19988"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2022 1\u20132 tbsp. sugar \u2014 this is important
\u2022 3-liter glass jar, cheesecloth<\/p>\n\n\n\n
Leave at room temperature for 1.5\u20132 days (in the summer, less is often enough).<\/p>\n\n\n\n
Strain, pour into a bottle and refrigerate.
Drink 100\u2013150 ml 2 times a day before meals.<\/p>\n\n\n\n
It is what \u201cfeeds\u201d the lactic acid bacteria.
Without sugar, kvass does not ferment \u2014 it simply spoils.<\/p>\n\n\n\n
\u2022 almost all sugar is processed by bacteria
\u2022 there is very little of it left at the output – less than in a regular apple<\/p>\n\n\n\n
\u2022 honey (no more than 1 tsp),
\u2022 raisins or stevia \u2014 but the fermentation may be weaker.<\/p>\n\n\n\n