Kvass from Borodinsky bread
Description
The recipe won't take much time. This kvass is not recommended for drivers, as it will have a significantly higher alcohol content than store-bought versions (up to 3%). Another important point: everything should be more or less sterile, as the presence of bacteria will result in sour kvass. The drink is very tasty. If you use only dark Borodinsky bread, the kvass will turn out dark and sour. I add a bit of white bread to improve the taste, color, and aroma of the kvass. The beverage is ready to serve.
Instructions
- 1
Step 1
To prepare Borodinsky kvass, cut the bread into pieces. It is not necessary to use fresh bread; slightly stale bread is fine.
- 2
Step 2
Cut each slice of bread into cubes. This way, the bread pieces will fit more compactly into the jar and will be easier to remove.
- 3
Step 3
Cut a small amount of white bread into pieces. Place both black and white bread into a jar. Add raisins, yeast, and sugar to the jar. Pour water into the jar, leaving 5 cm of space from the top. Let the kvass steep for 3 days.
- 4
Step 4
Place a deep bowl under the jar of kvass to prevent the table from getting messy during fermentation. After 3 days, strain the ready kvass through a cheesecloth folded into 4-5 layers.
- 5
Step 5
Serve the kvass chilled. Do not discard the sediment. If you soak the bread crumb again in water, add sugar and a little yeast (0.5 tsp), you can make a second batch of kvass. For a more pronounced aroma, you can add some sliced bread.