Homemade kvass from black bread without yeast
Description
The drink is quick and easy to prepare. To ferment kvass, you only need bread, sugar, and water. You can add raisins, which will make the kvass tastier and sweeter, and also speed up the fermentation process. Room temperature is very important—kvass won't ferment in a cold room. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for the kvass. You will also need a clean three-liter bottle.
- 2
Step 2
Boil 2 liters of water in a kettle, pour it into a jar, and let it cool to room temperature.
- 3
Step 3
Cut the bread into cubes of any size, as long as they can fit through the neck of the jar.
- 4
Step 4
Place the bread cubes on a clean, dry baking sheet and dry in the oven at 250 degrees for about 10-15 minutes (depending on the bread). Toasting the bread will give the kvass a darker color and richer flavor.
- 5
Step 5
The croutons are ready. Let them cool down a bit.
- 6
Step 6
Rinse the raisins thoroughly; I even recommend scalding them with boiling water to kill bacteria.
- 7
Step 7
Now you can proceed with fermentation. Add sugar to the jar and dissolve it.
- 8
Step 8
Skip the raisins.
- 9
Step 9
And add the breadcrumbs, pressing them down slightly with a spoon so that all the bread becomes wet. Cover with gauze and leave to ferment in a warm place for 5-6 days.
- 10
Step 10
In the photo, you can see the ready kvass. We strain it, pour it into bottles, seal them tightly, and leave them in a warm place for another 10-12 hours to let it carbonate. Then we cool it down—and enjoy.