Bread kvass

Dry Concentrate

1 package of dry mix + 1 packet of yeast to make 3 liters of the finished product.

Preparation Instructions:

Pour the dry mix into a deep bowl and add 0.5 liters of boiling water. Stir and let it steep for 20 minutes in a covered container. Add 3.5 liters of boiling water, stir again, and let it steep for 2 hours. Carefully strain the mixture, then add 150–200 g of sugar and the packet of yeast when the liquid temperature reaches 30–35°C. Stir and leave it to ferment in a dark, warm place until foam forms.

Pour the kvass into glass containers. You can add citric acid (1 g per 1 liter of kvass) and 2–4 raisins. The kvass is ready to drink.

Seal the containers and store in a cool place. Keep the finished kvass at a temperature no higher than 12°C for 1–2 days.

Best served chilled!

For a honey flavor and aroma, we recommend adding 1-2 tablespoons of honey.