Homemade Bread Kvass

Step 1

Take the required rye croutons and grind them in a blender.

Step 2

Then, using a funnel, pour the kvass into a bottle, leaving about 1/8 of it empty.

Step 3

Take cheesecloth folded several times, cover a colander and strain the kvass into a clean pot.

Step 4

After 12 hours of fermentation, the mixture will look like this.

Step 5

Cover with a towel and leave in a warm place for 10–12 hours.

Step 6

Then add the yeast.

Step 7

Add sugar to the bread-water mixture.

Step 8

Take dry yeast and mix it with a small amount of water, about 3–4 tablespoons.

Step 9

Pour the boiling water into the pot with breadcrumbs and let it steep for 2–2.5 hours at room temperature.

Step 10

Pour 4 liters of water into another pot and bring it to a boil.

Step 11

Transfer the rye crumbs into a pot. If you don’t like dark color and a slightly bitter taste, use 3/4 cup of crumbs.

Step 12

Add a few raisins and screw the cap on. Leave the kvass bottles at room temperature for 2–3 hours, then refrigerate for 2 days. Kvass is ready. Enjoy!