Kvass from oats and honey

For the preparation of kvass on oats, we choose oblong oats, which have not yet peeled off. We sort it out and rinse it well under running water.

Put the washed oats in a jar and fill with cold water. In the process of infusion, the oats will rise to the top, so the water should be poured into the jar so that it does not slightly reach the edges.

Cover the jar with gauze or a cotton napkin on top and leave it to infuse at room temperature for 5 days.

After 5 days, all the oats will rise up the banks. We drain the water in which the oats were infused, we will no longer need it. The oat grains are well saturated with water and swollen. Fill them with clean cold water again, add honey and sugar, mix well and leave to infuse for 1-2 days. To make kvass, we mix sugar and honey, since it is honey that will give our kvass a softer, softer and more unique taste that sugar cannot give kvass. If for some reason you do not use honey, you can replace it with a handful of dried fruits. It is necessary to take into account that the more the drink is infused, the more its sharpness will be.

When the kvass is completely ready, some of the oats will rise to the top, and some will settle to the bottom. Strain the finished kvass through cheesecloth or a sieve into a clean jug, cool and serve, it is completely ready for use. You can use the remaining oats for further preparation of kvass for one to two months.