Sourdough kvass without yeast

Description

It should be noted right away that the sediment left at the bottom can be used many times to prepare several batches of kvass. You just need to add a couple of teaspoons of malt, some raisins, and pour hot water over it again. Now you know,

Instructions

1. 1

   Step 1

   

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   For making kvass, I use fermented rye malt.

2. 2

   Step 2

   

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   Let's prepare the starter. Dissolve malt (3 tbsp) and sugar in one liter of hot water. Let the starter sit for two hours, then add raisins and the remaining malt. Pour in another two liters of hot water. Cover the container with a towel and leave it for 10–12 hours.

3. 3

   Step 3

   

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   If you left the starter culture overnight, in the morning you need to strain the drink through cheesecloth (2-3 times). Be sure to chill the kvass in the refrigerator before consuming. Ready!