Kvass

Ingredients

Active dry yeast

1 teaspoon

Raisins

1/2 cup

Granulated sugar

1/2 cup

Water

8 cups

Rye bread

4 slices, preferably stale

Instructions

1. Begin by toasting the rye bread slices in a toaster or oven until they are dark brown and crispy. This enhances the flavor and color of the kvass.
2. In a large pot, bring 8 cups of water to a boil.
3. Once boiling, remove the pot from heat and add the toasted rye bread slices. Allow the bread to steep in the hot water for 4-6 hours to extract the flavors.
4. After steeping, strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or pot, discarding the bread slices.
5. Stir in 1/2 cup of granulated sugar into the strained liquid until it is fully dissolved.
6. Allow the sweetened liquid to cool to room temperature.
7. Sprinkle 1 teaspoon of active dry yeast over the cooled liquid. Let it sit for about 10 minutes to activate the yeast.
8. Transfer the liquid to clean glass jars or bottles, leaving some space at the top for fermentation.
9. Add 1/2 cup of raisins to each jar or bottle for natural sweetness and carbonation.
10. Cover the jars or bottles with a clean cloth or plastic wrap, securing it with a rubber band to allow airflow while preventing contamination.
11. Let the kvass ferment at room temperature for 24-48 hours, or until it reaches your desired level of tanginess and carbonation. Taste periodically to find your preferred flavor.
12. Once fermented, refrigerate the kvass for at least 4 hours before serving to chill it thoroughly.
13. Serve the kvass chilled, pouring it into glasses, and enjoy the refreshing taste of tradition!