Homemade kvass on rye sourdough

Natural and tasty drink.

Ingredients

• rye sourdough 60 g
• water 2 l
• crackers 80 g
• black raisin 60 g
• sugar 100 g

Directions

1. 1. Weigh 60 g of rye sourdough at the peak.
2. 2. Heat 300 ml of boiled water, and dissolve sugar or honey. Add 1.7 liters of cold boiled water. We dissolve the leaven.
3. 3. Add rye croutons and dark raisins. Cover the saucepan with a lid. Leave at room temperature for 18-20 hours.
4. 4. Then we filter kvass. You can drink it immediately, but it is better to put it in the refrigerator for another day.