Rye Bread and final sauerkraut update

I was looking up bread recipes, as I wanted to make some bread but then I got distracted by a recipe for Khlibnyy kvas- Russian fermented rye drink. It is the very last recipe in Olia Hercules’ book Mamushka This needs 200 grams of dried rye bread crusts. So I thought I would make some. 

I search for how to make Rye bread and as ever the Guardian knows how to make the perfect Rye bread It was fairly easy to follow and I left it over night to prove. It didn’t get much bigger.

The bread was fairly solid with a beery taste it was not unpleasant but fairly heavy. I have saved some in the freezer to make the drink at a later date.

Now to the Sauerkraut– I decided to put some in a jar and put it in the fridge this way it will carry on fermenting but a lot slower than it would have done at room temperature. I also heated up a couple of jars and put these in the back of a cupboard to maybe enjoy in a year or so. Heating up the Sauerkraut kills all the bacteria so the fermentation cannot continue. Some people say this means that it won’t taste as good and won’t have the full health benefits of unheated sauerkraut. This page explains a bit more about it.  

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