Kvass from dry kvass starter
Description
The drink is quick and easy to prepare. You can make kvass from rye bread, using yeast, starter culture, or dry kvass mix. The process is lengthy and requires some effort. Store the finished drink in bottles in the refrigerator and consume it chilled. You can add raisins, dried fruits, or rye bread at the very end of preparation. Serve chilled.
Instructions
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Step 1
1. Add dry kvass to a large pot, pour 1.9–2 liters of boiling water, cover with a lid, and let stand for 2–3 hours.
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Step 2
2. After 1 hour, lift the lid and check how the mixture looks, then close it again.
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Step 3
3. After 3 hours, you'll get a cloudy liquid with sediment like this.
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Step 4
4. Add the remaining cold water to the pot, but not straight from the tap—use bottled water or cold boiled water. Scoop out some kvass with a glass, dissolve the starter culture in it, then pour it back into the pot.
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Step 5
5. Leave the pot at a temperature of 22-23 degrees for 48 hours. After 12 hours, you will see bubbles forming on the surface.
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Step 6
6. 24 hours after the start of the fermentation process, add the agave syrup.
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Step 7
7. Carefully pour the contents of the pot into bottles, leaving the sediment at the bottom. Store the kvass in the refrigerator.