kwas Recipe #14078
by LikeItLoveIt
14 min | 10 min prep
SERVES 7
- 75 g wholemeal rye flour
- 600 ml boiled, cooled water
- 1/4 clove garlic
- Rinse out an earthenware jar or any non-alluminium container with boiling water.
- (Note: the alluminium would react with the acidity of the kwas).
- Put the flour in the jar and mix to a liquid paste with a little of water.
- Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
- Chop the garlic and add.
- Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
- Strain and use as required.
- If stored in an airtight container, it will keep for a few weeks.
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5 stars