Greek ginger kvass "Dzidzibira"

Greek ginger kvass "Dzidzibira"

Category: The drinks

Kitchen: greek

Ingredients
Peeled ginger	100 g minimum
Lemons (limes or lemon-lime mixture), orange can	2 pcs.
Sugar	200 BC
Dry yeast	0.5 tsp
Mint	a couple of twigs to taste
Water	1.5 l

Cooking method

• I have been looking for a recipe for this delicious drink for a long time, after I managed to taste it in Greek about. Corfu, both in industrial and domestic versions, but I forgot the name. Now, having found the recipe, we have been enjoying a refreshing, very interesting, vitamin and some kind of life-affirming drink for a whole week.
• Those who have been to Corfu (Kerkyra) and have tasted the traditional local soft drink Dzydzybira (or Dzidzibira, "τζιντζιμπύρα" or "ζιτζιμπίρα" or "ζιτζιμπίρα" in Greek) will surely remember its spicy, sweet and sour taste.
• According to legend, the recipe for ginger lemonade was brought to the island by the British during their reign in Corfu. However, they also call it Greek ale, ginger beer or lemonade. For me this is a typical kvass, very tasty, fresh, from which it is impossible to tear yourself away. The main thing is to let it brew after pouring into bottles for several days for ripening. And then it becomes like champagne in the number of funny bubbles!
• - Pieces of ginger (4-5 pieces with a little finger) are peeled and rubbed on a coarse grater or finely chopped.
• - It removes the zest from lemons not very thinly, we squeeze out the juice more thoroughly - every drop is precious.
• - Put all the ingredients in the jar, fill it with water not to the top and stir well until the sugar yeast dissolves.
• - It is better to put on a white medical glove on the jar and let the kvask ferment before the glove votes for the recipe :). Shake the jar periodically.
• - After a couple of days, we filter the kvass into a bottle, try it for sugar (you can add a teaspoon of sugar each), throw 2-3 unwashed raisins into the jar, seal tightly, tightly and leave in the refrigerator for 2-3 days to ripen. I used beer bottles with locking caps.
• 
• If you stand it for 5 days, the kvass will become even better - the smell of yeast will go away completely, the drink will acquire a noble taste.
• I put sugar on my eye, I had to add it to the jar to enhance fermentation. I haven't used mint, I'm waiting for my lemon. I think it will turn out interestingly with lemon basil or thyme, thyme, oregano. Unsubscribe how I experiment.
• Best served with a slice of lemon or lime.

Note

The longer the kvass stays, the softer the taste becomes. In the first two days, ginger was acutely felt, and then the taste was harmonized and softened, the spicy effect of ginger is already manifested in the aftertaste. Highly recommend! It will completely replace alcoholic beer.
Adjust the pungency by the amount of ginger used.
While photographing, the bubbles went out, but he plays very strongly, it must be taken into account during transportation.
There is a slightly different cooking option: pour fruit, sugar with hot water, add juice and yeast when it cools down (up to 30 C). I'll try next time.

Similar recipes

Beet kvass with sourdough (ANGELINA BLACKmore)

Beet kvass (Elven)

Basil-mint kvass (Tumanchik)

[I'm glad!]

Well ... I'm not a glove! Therefore, I will vote right away for your wonderful drink, I'm glad! I love ginger passionately! I can imagine what a luxurious taste your kvass has! You impressed me with your recipe to the point of impossibility!

[Mikhaska]

Mikhaska, Irisha! Honestly, I'm impressed myself! I will do it periodically! Yes, already in the jar from the remnants of kvass, a new batch was laid with new fruits (added a slice of orange and apple to lime and lemon) e, without adding yeast, it ferments beautifully!

I also really want to cook such a thing.

[TatianaSa]

TatianaSa, and do it! Especially my men liked it! And, by the way, it relieves swelling somehow!

I will vote for ginger alcohol too! I love to pour boiling water over ginger, but I will go and drink boiling water with ginger, even sneezes in the morning! Pasibka

[Loksa]

Loksa, let's get medical treatment, otherwise they use this kvass cold! Thank you for stopping by and supporting the Ginger Citrus Beer Club!

We must also try to make such a kvass. I was very impressed that it is a rarity for me, since I am indifferent to kvass.
Olchik, thanks!

[Elena Tim]

Elena Tim, if you like a vigorous fresh taste, then you will like it! Sugar must be adjusted to your taste.

Sugar must be adjusted to your taste.

Well, that's clear.
Thank you, Olchik! You will always invent something interesting!

I'm glad: girl_claping: great recipe. All the ingredients are favorite and the little hands itch to repeat
Thanks for the recipe you really need

I'll try next time.

Come on, author, try the options now! Maybe we will like it differently too!

Well, that's clear.
Thank you, Olchik! You will always invent something interesting!

Unusual kvass for sure - lovers of ginger will love it!

In the second game, even a slight degree was felt. Or I felt so after visiting the dental and pain relief.

Come on, author, try the options now!

The third option is almost voting!

[Ol]

No, well, I was in Corfu ... But no one regaled us with such kvass. And how did we not notice him? We were there, however, more and more "Retsina" (if I was not mistaken in writing) enjoyed
Ol, and the drink is wonderful! I will gladly quench their thirst !!!

[MariS]

MariS, so we would not try! But when we go to private hotels, we always bring "Russian" gifts to the owners. The Greeks are very welcoming, and immediately gave themselves away with goodies. There was this lemonade in the set, though it was ready. But then in the bar the owner poured home - earth and sky! And we dabbled in the river in Crete!

[Rada-dms]

Rada-dms, Olya, a very interesting recipe for kvass, I will bookmark it and will definitely cook it. Thank you so much!
We love ginger, I pick it myself. Now another portion of pickling is waiting, I will select for kvass.
That is why men love kvass and many different things? I am now making birch kvass and beet kvass.

[marika33]

marika33, Marina! Thanks for your interest in the recipe!
Men, like children, love everything with bubbles or in bubbles!
Mine prefers the first, that is, kvass. I am also a big lover since childhood!
But still, as my mother says, a doctor, kvass is good in moderation, and it doesn't matter if they are leavened or yeast-based. It is not worth drinking constantly. But this applies to many products. But in the heat, yes, the very thing!

[Olya]

Olya, I have read an article about kvass and pickled vegetables for a long time. I don't remember the details, but the meaning is that they used to drink kvass, and a lot, and also fermented vegetables: cabbage, beets. Something there has a very beneficial effect on the human body and, especially, as a counteraction to alcoholism. People eating this kind of food have never been alcoholics. And now no one ferments beets and we also eat little cabbage.

[marika33]

marika33, of course, Marinochka, kvass does not harm a healthy person, but if there are problems with the gastrointestinal tract, then carbonated drinks should be consumed with caution, listen to the body.
Before, everything was different: natural food, manual labor and fresh air.

And I will be the third in your kvass cool company - but not superfluous !!!!! Take Happy Easter - excellent kvass! Well, the photo and presentation

[Olenka]

Olenka, an interesting drink.All ginger beer / ale recipes I have seen so far have been yeast free. That is, the type of lemonade was obtained, only with ginger.

Something there has a very beneficial effect on the human body and, especially, as a counteraction to alcoholism.

Well, if you consider that kvass contains a certain% alcohol ... Perhaps sauerkraut too ...

Olya, I put kvass, peeled the ginger, tell me, please, is it better to take a 3 liter jar?

[marika33]

marika33, this amount is better than 2. Put in less sugar, it is better to taste it every other day and add it for fermentation and taste.

[Rada-dms]

Rada-dmsThank you, Olga for your answer! I have already put in honey, I rarely use sugar. And instead of yeast, leaven, yeast is not. I also make birch kvass using sourdough, there is no smell of yeast in it. I hope she ruins your drink too. And I have dried mint, not fresh yet, I will add a little.

[Rada-dms]

Rada-dms,
Here, Ol, I'll return home and make your kvass - I adore ginger and lemon in all their forms

[marika33]

marika33, I also added my sourdough with pineapple to the trail batch

[Antonovka]

Antonovka, if you love something vigorous, then try it! We are not tired yet!

Olya, this is my kvass, votes with her hand - with a glove since lunch, and now the glove has bummed. I tried it, it sizzles like champagne, the aftertaste is pleasant - ginger, but not yet ripe. But already delicious! Thank you very much for the recipe!
I started to play quickly, because I poured birch sap instead of water.

When I started making this kvass, for some reason I immediately remembered this our favorite film!

Marinochka! Thanks for keeping in touch! An encouraging start !!!!

[Rada-dms]

Rada-dms,

I also added my sourdough with pineapple to the next batch

Olya, pineapple sourdough is more noble, however, hop sourdough. Please share your impressions later!

And I will be the third in your kvass cool company, but not superfluous !!!

For health and well-being! Bzin!

Olya, pineapple sourdough is more noble, however, hop sourdough. Please share your impressions later!

Necessarily! I have had it for a long time, periodically I add pineapple juice when there is a live one.

[Rada-dms]

Rada-dmslike a box with outlandish magic recipes!
I love ginger, I will do it as it gets warmer!

[Rada-dms]

Well, I see, all the mulberries are hanging around !. I, it appears at the anniversary of the general director, I suffer without you all, but they don’t call me to drink kvass !. treated like a stranger !. And I fed you with jellied pie ... and you ... you ...
Rada-dms, Ol, how is that, huh ?.

[Rada-dms]

Well, I see, all the mulberries are hanging around !. I, it appears at the anniversary of the general director, I suffer without you all, but they don’t call me to drink kvass !. treated like a stranger !. And I fed you with jellied pie ... and you ... you ...
Rada-dms, Ol, how is that, huh ?.

So we have already nakvasilis, we do not understand anything!
Well, forgive me, my darling !!!
Indeed, I sent you to eat dandelions like a step-mother! Forgive me for a glass of kvass? A

And what is there for the jubilee, and what do they eat?

[Raduska]

Raduska,

on the Bread Maker, they feed a thousand times better ... hot in any gate - the meat is tough, like a sole ... from the salads you could only eat chopped vegetables with pleasure ... I drank local-made lemonade, but bakery tastes better ... even yours kvass, I'm sure tastier !. and I also adore ginger in any form ...

[Rada-dms]

Rada-dms, Olenkaaaa! we just drank half a liter of kvass according to your recipe! I don't even know how to express my emotions, thank you, dear, for the original and delicious recipe for the drink. This is kvass, drink, champagne, fizzy all in one bottle !!! It was so tasty that I didn't have time to take a picture. But I still have, tomorrow I will pour and take pictures of all the foam that rises. I will make kvass so useful! Thank you so much!

The husband is delighted with kvass!

[marika33]

marika33, oooh, balm on my soul !!! Marinochka! Super! I am very glad that you liked it! Thanks for your feedback! And don't worry about the photo, and everything is clear!
I now have a fermenter, and tomorrow I will try to put it in it too, and a mix - lemons, grapes and a little bit of peel from an orange. and now stands on hibiscus sourdough, it also promises to be worthy. In any case, the son and husband have already tried the drops and appreciated the bouquet, as mkzh put it! And indeed a trip to red sparkling wine.

[Vinokurova]

Vinokurova, Alenka, look, and Marisha is already enjoying her kvass with might and main! Join us, we will heal you from the consequences of attending an official event with a simple home forge!

[Rada-dms]

Rada-dms, Ol, I can’t do it ... I’m collecting mine to the dacha ... I’ll take it out and come off in full ... you want to eat, you want to drink ... you want music for the whole of Ivanovo ..
really there is no time now ... but you are all in my bookmarks ...
and don't forget about spicy shrimps !.

Olyayayayayayayaya !. the drawer would be cleaned .. please

[Olenka]

It removes zest from lemons not very thinly

Olenka, this is not a typo, is it?

Does the zest really need to be removed thicker?

Still wondering, will it be enough for a one and a half portion of kvass in a 3-liter can?

I really, at my own peril and risk, already fermented in three rubles, but if anything, you can pour more into a bowl) ...

I put 200 grams of sugar on a one and a half serving, if it turns out to be not enough, I will add later ...

I now have a fermenter, and tomorrow I will try to put it in it, and a mix - lemons, grapes and a little bit of peel from an orange. and now stands on hibiscus sourdough, it also promises to be worthy. In any case, the son and husband have already tried the drops and appreciated the bouquet, as mkzh put it! And indeed a trip to red sparkling wine.

Ol, how did it work in the fermenter? I also want to put it in it. Are the proportions just for a 2 liter container? And put everything on the same 36 hours?

And here's another question:

Yes, already in the jar from the remnants of kvass, a new batch was laid with new fruits

My grandmother also made ordinary kvass on leftovers, but I do not know how to determine these leftovers - what to leave and what to throw out?

[Crochet]

Crochet, Innochka! You started kvass? Hurrah!!! The last kvass fermented (not in the fermenter) weakly, since I put in little sugar, but then I added a spoonful, when I poured airtight bottles into the bottles, a couple of raisins there, and left it for a week! That was kvass !! The bubbles are unimaginably delicate, like they did in champagne, but there is little foam.
In some recipes, the zest is generally put entirely, I did not, I did not cut it off to transparency. I strongly advise you to wait a few days to ripen in an airtight container in the refrigerator! Good luck, and I'm waiting for your feedback, I wonder how you like it ?!

[Antonovka]

Antonovka, Helen, it didn't work in the fermenter - there was another drink! I think you can put it, but leave a place for fermentation.
It’s hot now, it seems to me that it’s possible, it will work out even faster. Before sending it to the refrigerator, be sure to taste it, has the yeast fermented, is the acidity normal?
Remains - what remains at the bottom, 100-150 ml, if normal fermentation does not start on them, then just add a couple of yeast granules or a teaspoon of sourdough.

[Rada-dms]

Rada-dms,
Thank you) I'll report later))

[Olenka]

Good luck and I look forward to hearing from you.

Thank you so much, Olenka !!!

I will definitely be with the report !!!

Olenka, I'll clarify just in case, I understood correctly, do we keep kvass at room temperature for a couple of days?

And then my glove, after half a day from the start of preparation, voted "for" ...

And I just put it on and since I could not find a free jar, I took a chance in the fermenter - I hope it does not explode
Water poured 1.3 liters

🔗

[Rada-dms]

Rada-dms,
Ol, stood for 36 hours and, frankly, I don’t understand whether the yeast was fermented and acidified as it should. I put it for another 12 hours

[Antonovka]

Antonovka, and bubble?