DELECTA PODPIWEK KUJAWSKI - 100G - HOME BREW TRADITIONAL POLISH DRINK - POLAND

Description

PODPIWEK KUJASKI 100G
Podpiwek kujawski is a simple, delicious drink that is only seemingly difficult to prepare.
Podpiwek is for many a return to childhood.
The memory of Easter meetings and holiday camps is inextricably linked with the taste of the iconic Kujawy tip.
Preparation method:
Pour the contents of the package into 10 liters of boiling water, cook for 10 minutes. Strain through a cloth and cool. Dissolve 5g of fresh yeast in 1/2 cup of liquid, pour it into the subiwarm and add 500-600 g of sugar. Mix and pour into bottles with an airtight stopper. Set aside in winter for 5 days, in summer for 3 days. Keep the first day in a warm place, then in a cooler place
Ingredients
beetroot, barley, chicory - roasted, sugar, hops, acidity regulators: diphosphates, citric acid
Podpiwek - the oldest Polish prebiotic.
Thanks to the use of only natural ingredients, we get a low-alcohol drink with probiotic properties. The content of polyphenols and phytic acid, compounds with antioxidant and free radical inhibiting properties, is at a level comparable to that of "the famous green tea".
Chicory is the most valuable source of inulin, a substance with proven prebiotic properties; stimulates the growth of the beneficial microflora of the digestive tract, reduces the level of bad cholesterol and lipids in the blood, improves the work of the digestive tract, reduces toxic metabolites.
The use of brewer's yeast for fermentation, the probiotic properties of which have already been proven and the lack of pasteurization, enriches it with a full spectrum of B vitamins, vitamin H, pantothenic and folic acid and the most valuable fully digestible microelements such as; chromium, selenium, zinc.
Due to its prebiotic and probiotic properties, natural tartar fully deserves the term synbiotic.
Podpiwek - the taste of childhood. Why do we remember the taste of the tip as sweet? Because as children we got it to drink when it was not fully fermented. Adults tasted it when the fermentation was complete and it had 2-3% alcohol.
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