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[…] I mentioned already – kissel – an ancient Russian drink or dessert. Today it’s prepared with potato starch from […]
[…] further research on kissel, I found this helpful write up which picked my interest even more. Turns out that the original kissel was basically a fermented […]
Hello Olga! What an interesting recipe. I never heard about it and very curious. We love fermented foods in our family and believing in its good properties. I have a question or two. )) Do you think it kills all the good enzymes and probiotics when you cook it, bringing it to a boil? How long can you ferment it? You were saying it is not necessary, but if you want to ferment longer, can it sit on a counter for few days? Or it turns into клейстер – wall paper glue? Thank you and great to run into your food blog! Great job!
Hi! Thank you for comment!
First: just do not cook it in high temperature and for 5 minutes maximum.
Second: one best way to control it – smell it, good fermented oat smells like something sour – sourdough, kvass or yogurt. Too long fermentation will add very sour taste for kissel. In my experience 3 days maximum is enough.
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No Place Like Kitchen