Kvass from oats and raisins

Rinse raisins for kvass thoroughly under running warm water. It is important to wash off any impurities - dried fruits must be absolutely clean. After rinsing, place the raisins in a colander and let the water drain.

We also thoroughly rinse the oat grains. We throw away random debris and defective grains. Place the washed oats in a bowl of a suitable size and fill it with water at room temperature. Leave the cereals in water for one hour. After that we drain the water.

Wash a three-liter jar, pour the indicated amount of warm water into it. It is better to use boiled water. Add granulated sugar to the water and stir so that it completely dissolves. We immerse raisins and oats in water. Cover the neck of the jar with a cotton cloth and tie it with a thread or tighten with an elastic band.

We leave the jar with the future kvass at room temperature for three to six days to activate the fermentation process. If it is hot in the room, the process will start faster, and the kvass will be ready on the third or fourth day. When the characteristic smell of fermentation appears, the liquid darkens, and air bubbles appear in it, we taste the kvass. If the taste suits, then filter the finished kvass through a sieve into a convenient container for storage and place it in the refrigerator. If the sharpness and taste are still not enough, then we leave the kvass for some more time for fermentation, periodically removing the sample. Such kvass can be consumed solo, without any additives - its taste is self-sufficient, and it perfectly quenches thirst. You can also add honey, crushed mint leaves, a slice of lemon, grated ginger or cranberries to the drink - there are many serving options for every taste.