Homemade kvass
Description
For this recipe, you can use any rye bread, but keep in mind that the taste of the kvass will vary depending on the bread chosen. I like the "Izyuminka" bread—it makes sweet, aromatic, and very tasty kvass, as it contains plenty of raisins and spices. Try preparing it according to my recipe; I hope you'll enjoy it! You can use liter jars or a large bottle. My proportions are calculated for two jars of kvass. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients and clean jars. Let's get started!
- 2
Step 2
Cut the bread into strips or large cubes, as you prefer.
- 3
Step 3
Dry it in the oven until a brown crust forms, about 30-40 minutes at 200 degrees.
- 4
Step 4
Place the crackers into liter jars or use a 3-liter bottle. Pour boiling water into the jar, filling it about two-thirds full. For every 200 g (100 g of crackers) of bread, use approximately 1.5 liters of boiling water. Cover with a cloth and let cool for 4–6 hours.
- 5
Step 5
Dissolve yeast and sugar in warm water. Let stand in a warm place for 10-15 minutes.
- 6
Step 6
The yeast should become active, indicated by a white foamy layer.
- 7
Step 7
Add yeast and raisins to the jars, then fill with warm water up to the neck of the jars. Leave the kvass in a warm place for 24 hours to ferment. Cover the jar openings with gauze and place the jars in deep plates, as the liquid may overflow. On the second day, the kvass is considered ready.
- 8
Step 8
The kvass is ready. See how many air bubbles there are? It has fully fermented and is ready to drink—just strain and chill.
- 9
Step 9
Pour the ready-made kvass (already filtered) into bottles, seal tightly, and place in the refrigerator for a couple of hours.
- 10
Step 10
The drink is ready.