- Oat flakes - 400 Grams
- Kefir - 0,5 Cups
- Rye bread - 50 Grams
- Water boiled - 2.5 liters
In a jar with a capacity of 3 liters, we mix all the ingredients. Water should be at room temperature, kefir too. If you have whole grains of oats - you can add one or two tablespoons. We close the jar and put it in a warm place for fermentation for a day or a half. Be sure to put the bank in a dark place or wrap it around something, so that the light does not fall on the can. About a day later, bubbles will begin to form on the surface. The mixture will exfoliate and look something like this. If you are making jelly in the warm season, then for fermenting the mixture usually lasts for 24 hours. In winter, this process can last up to two days. But not more! After fermentation is over, we need to filter the mixture. We prepare a large container, into which we will filter the liquid, arm ourselves with a colander and proceed. Oatmeal flakes, of course, will clog the colander. Therefore, we need even cold boiled water for washing - a maximum of 6 liters. We merge the filtered liquid into the cans and leave for about 12-16 hours. After 15 hours, the liquid in the bank looked like this. Sediment at the bottom is exactly what we need. Carefully to avoid shaking, drain the liquid from the jar. You can use the tube. As a result, we received oat kvass and concentrate for making jelly. You can store them in the refrigerator for not more than three weeks. Now we are ready to prepare the jelly. It can be prepared on the basis of kvass, water or a mixture of kvass and water. it all depends on your taste. Try and look for your option. So - we mix 2-3 tablespoons of the received concentrate and mix it with a glass of the liquid chosen by us. If you prepare kvass for water, concentrate will be needed more. We put the mixture on a small fire and, stirring !!!, cook to boil. If the jelly thickens hard - you can boil another couple of minutes. That's all, jelly is ready.
Servings: 8-10