{"id":3067,"date":"2020-06-05T08:39:02","date_gmt":"2020-06-05T07:39:02","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=3067"},"modified":"2020-07-03T14:52:43","modified_gmt":"2020-07-03T13:52:43","slug":"kvass","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=3067","title":{"rendered":"Kvass"},"content":{"rendered":"<p><em>Kvass &ndash; syrlig br\u00f8d\u00f8l<\/em> (A-Magasinet 5. juni 2020)<\/p>\n<div id=\"attachment_3073\" style=\"width: 177px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2020\/06\/kvass.png\"><img aria-describedby=\"caption-attachment-3073\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2020\/06\/kvass.png\" alt=\"Kvass\" width=\"167\" height=\"250\" class=\"size-full wp-image-3073\" \/><\/a><p id=\"caption-attachment-3073\" class=\"wp-caption-text\">Kvass<\/p><\/div>\n<p><strong>Zutaten (1,5-2 liter ferdig \u00f8l):<\/strong><br \/>\n1 kg gammelt br\u00f8d, helst rug surdeig<br \/>\n2 l vann<br \/>\n0,5 dl rosiner<br \/>\n8 ss surdeig (eller 2 g gj\u00e6r og 2 ss kulturmelk)<br \/>\n2-3 dl sukkerstoff (maltekstrakt, honning, brunt sukker)<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Del br\u00f8det i store terninger.<\/li>\n<li>Rist br\u00f8det i ovnen p\u00e5 200 &deg;C til det er gyllent og helt t\u00f8rr. Det gir god smak og farge. Bryter ogs\u00e5 til en viss grad ned stivelsen i br\u00f8det og gj\u00f8r fermenteringen raskere. Du b\u00f8r sitte igjen med rundt 0,5 kg ferdig br\u00f8d.<\/li>\n<li>Legg br\u00f8det p\u00e5 store norgesglass eller lignende med vann, surdeig, sukkerstoffer og rosiner.<\/li>\n<li>Sett p\u00e5 lokket l\u00f8st, da slipper du ut CO<sub>2<\/sub> som dannes i prosessen.<\/li>\n<li>Dytt br\u00f8det ned i \u00f8let etter hvert som gj\u00e6ringen presser det opp.<\/li>\n<li>La det st\u00e5 i minst tre dager. Jo lenger det st\u00e5r, dess surere blir det.<\/li>\n<li>Sil \u00f8let, og filtrer det gjennom et kaffefilter. Hell det p\u00e5 plastflasker; de kan h\u00e5ndtere det \u00f8kende presset under kvassens karbonisering. Tilsett 1 teskje brunt sukker p\u00e5 hver halvlitersflaske.<\/li>\n<li>Sett de lukkede flaskene i romtemperatur i 1-2 dager, og deretter settes de i kj\u00f8leskap i 2-4 dager.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nOk, aber nicht wirklich lecker. S\u00e4uerlich und brotig. Muss nicht noch mal sein.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kvass &ndash; syrlig br\u00f8d\u00f8l (A-Magasinet 5. juni 2020) Zutaten (1,5-2 liter ferdig \u00f8l): 1 kg gammelt br\u00f8d, helst rug surdeig 2 l vann 0,5 dl rosiner 8 ss surdeig (eller 2 g gj\u00e6r og 2 ss kulturmelk) 2-3 dl sukkerstoff (maltekstrakt, honning, brunt sukker) Zubereitung: Del br\u00f8det i store terninger. Rist br\u00f8det i ovnen p\u00e5 &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=3067\" class=\"more-link\">Continue reading &lsquo;Kvass&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[486,181],"tags":[73,175,831,628,679,749,173],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3067"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3067"}],"version-history":[{"count":8,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3067\/revisions"}],"predecessor-version":[{"id":3159,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3067\/revisions\/3159"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}