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DIY bread kvass

0
2359
Kitchen Russian
Calorie content 24.6 kcal
Portions 2 p.
Cooking time 3 days
Proteins * 0.5 gr.
Fats * 0.2 g
Carbohydrates* 5.4 gr.
* per 100 gr. product
DIY bread kvass
Content

Bread kvass on brown bread crusts turns out to be fragrant, rich in taste. It is pleasant and healthy to drink it chilled in the summer heat.

Ingredients

Cooking process

step 1 out of 6
Prepare food, do not wash raisins. Cut off the crusts from half a loaf of bread.
step 2 out of 6
If necessary, bake the crusts a little more in the oven so that the kvass has a richer color. Place all ingredients in a 3 liter jar. Fill with clean water.
step 3 out of 6
Put the jar in a deep bowl, cover with gauze so that midges do not get in. On the first day of fermentation with yeast, kvass can escape from the jar.
step 4 out of 6
After 3 days, drain the kvass through a colander, leaving about 0.5 l of kvass and the resulting sourdough.
step 5 out of 6
Pour water again, 3 tbsp. sugar, fresh raisins, crackers, etc. Thus, an “eternal” cycle of making new kvass is obtained. You need to pour kvass into bottles or a jug 1 time in 3 days.
step 6 out of 6
Store drained kvass in the refrigerator, serve chilled.

Bon Appetit!

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