Rye Crouton Kvass
Description
The recipe won't take much time. This rye crouton kvass is easy to prepare at home, although, of course, it's more convenient to make it at a cottage or in a private house—there's more space. Few people enjoy filling their kitchen and balcony with jars in an apartment. Otherwise, this recipe won't bring you any trouble or hassle. Let's get started. Serve chilled.
Instructions
- 1
Step 1
1. Dissolve the yeast together with sugar. Add a little water and let it sit for 20 minutes until foam and bubbles appear. Meanwhile, bring the water to a boil, then add the breadcrumbs and let cool to 60 degrees. Now add the yeast mixture and let ferment for three days at room temperature.
- 2
Step 2
2. After the specified time, pour the kvass into bottles, add raisins, seal with lids, and place the bottles in the refrigerator for another two days.
- 3
Step 3
3. Strain the ready kvass using gauze. By the way, you can make more kvass from the remaining starter: just add a few fresh croutons and repeat the previous steps.
- 4
Step 4
4. And while the next batch is fermenting, the kvass from the first one is already ready to drink!