How to Make Kvass - Practical Self Reliance
https://practicalselfreliance.com/kvass-recipe/
DirectionsStep1Bring the water, sugar and seasonings/raisins (if using) to a boil. Stir to dissolve the sweetener, and then turn off the heat. Allow the mixture to cool to somewhere between 70 and 90 degrees (luke warm).Step2Chop the bread and toast it until it resembles slightly overdone toast (browned but not burned).Step3Place the toasted bread and sourdough starter in a half gallon mason jar and pour the warm liquid over the bread (ensuring that it's no more than 90 degrees to avoid killing the cultures). Add additional water if neede…Step4Cap the jar loosely and allow it to ferment at room temperature for 2 to 7 days.Step5Test the mixture, and when it's cultured to your taste, filter through a fine mesh strainer.Step6Bottle the kvass in mason jars or Grolsch bottles and store in the fridge. Drink within 7 to 10 days, this beverage does not withstand extended storageIngredientsIngredients6 cupsWater (plus more to fill if needed)6 cupsStale Bread (toasted & cubed, roughly 4 to 6 ounces)¾ cupSweetener (sugar, brown sugar, honey, birch syrup, etc)4 tablespoonsSourdough Starter See Note¼ cupRaisins (optional)add Herbs (or seasonings such as fruit, optional)From practicalselfreliance.comRecipeDirectionsIngredientsExplore furtherHow to Make Beet Kvass that Actually Tastes Goodhomemademommy.net
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