Rye kvass

Prep

1. Wheat Sourdough Starter
2. Feed the sourdough starter
3. Cut the bread into pieces and bake in the oven at 200°C until black edges appear on the pieces. You can bake the bread yourself

Cooking

1. Pour 30°C water into a pot, stir in the sugar.
2. Add the baked bread pieces, sourdough starter, and raisins to the water and stir slowly until the starter is incorporated.
3. Cover tightly with a lid or plastic wrap and make a small hole for CO2 release.
4. Leave in a warm, dark place for 24–36 hours. Before bottling, the kvass should not be sweet.
5. Strain/filter the liquid from the raisins and bread, pour into jars/plastic bottles, and seal tightly. Leave for 8–12 hours in a warm, dark place.
6. Place in the refrigerator at 5-7 °C.

Storage

1. Store in the refrigerator for 2–3 weeks at a temperature not exceeding 7 °C.