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Kvass from rye sourdough

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2793
Kitchen Russian
Calorie content 21.5 kcal
Portions 3 l.
Cooking time 2 days
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 5.2 gr.
* per 100 gr. product
Kvass from rye sourdough
Content

Homemade drinks are always tastier and healthier than store drinks. Why not make a cooling kvass from rye sourdough. The cooking process, although long, is very simple and straightforward.

Ingredients

Cooking process

step 1 out of 8
For kvass, the leaven must be ripe with bubbles. It can be bought ready-made in the store.
step 2 out of 8
Pour one glass of ready-made rye sourdough into a dry and clean three-liter jar.
step 3 out of 8
Pour half a glass of ready-made kvass wort onto the sourdough. It also needs to be purchased in advance.
step 4 out of 8
Now pour a glass of sugar into the jar. With this amount, the kvass will turn out to be moderately sweet.
step 5 out of 8
Fill the contents with warm boiled water, but not boiling or too hot.
step 6 out of 8
We cover the jar with a napkin and send it to a warm place for fermentation. If there is sun outside, then it is better to put it on a windowsill.
step 7 out of 8
Kvass should be infused for two days. After that, the drink should be filtered and cooled.
step 8 out of 8
Serve chilled homemade kvass with rye sourdough. Ready!

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