kvasivokala
Kvasivokala is a traditional fermented beverage originating from the region of Kvasia, known for its distinctive sour and slightly effervescent taste. It is typically made from a base of malted grains, often rye or barley, which are steeped in hot water. Yeast and a starter culture, which may contain lactic acid bacteria, are then added to initiate the fermentation process. The mixture is left to ferment for several days, during which time the sugars in the grain are converted into alcohol and carbon dioxide, giving kvasivokala its characteristic fizziness and tangy flavor profile.
The exact ingredients and fermentation methods can vary significantly from household to household and region to