- Kalina - To taste
- Rye flour - To taste
- Rye malt - To taste
In Rus, the kulag was prepared from rye flour, rye malt and viburnum. This did not add sweet foods, such as: honey and sugar. Preparation: Boil the malt with boiling water, let it brew for one hour, then add the rye flour (twice as much), prepare the dough, and let it cool down to a temperature of about twenty-eight to twenty-five degrees (the temperature of fresh milk). In order to all zakos, throw a rye crust. Then tightly close the dishes, for complete sealing, we cover it with dough. After the dough turns sour, put in a heated stove (Russian oven) - about eight to ten hours, for example, put in the evening, and stands until the morning. In the process of slow fermentation, a cup is created (under mild heating, and without air access). As a result, special enzymes that contain many vitamins of different groups are formed, which, together with other elements, give the product (kulag) a pleasant taste, and make it useful. Kulagu in the people used to treat various diseases (nerve, catarrhal, gallstones).
Servings: 6-9