Kvass for the mood "Welcome to Shambhala"

Well, who in the hot summer does not try to put kvass? And at home, and at work, and in nature, if suddenly :) Millions of lovers and connoisseurs of kvass, tens of millions of recipes. Another. Nothing unusual :) And how the name is connected with the mystical Shambhala - the answer is at the end.

Ingredients

• malt 3 art. l.
• granulated sugar 180 g
• dry yeast 7 g
• rye crackers taste
• crackers white taste
• white raisins 15 pcs.
• black raisins 15 pcs.
• water 3 l

Directions

1. 1. Pour 3 heaping tablespoons of rye malt into a 3-liter jar, 2/3 or a whole glass of sugar there (you can, by the way, divide this volume into half-half sugar, half honey). Pour boiling water into about one-third of the jar, and stir well. Top up with cold water to the top (I just take drinking spring water if I come across it).
2. 2. On top we layout crackers, previously fried in the oven, from black and white bread. Pour dry yeast on crackers - 1–1.5 teaspoons, carefully so that they do not sink immediately, but at the top, they begin to “come to life”.
3. 3. 30 minutes later the miracle begins :)
4. 4. The lid is slightly covered (so that the air still comes in), let it stand a little more, and the leaven will swell at the top of the jar.
5. 5. When the process has begun, stir the contents of the jar well, and add half of the white and black raisins (7-8 pieces each). Here, of course, instead of raisins (or plus to it), you can have a million different varieties of living vegetables - apples, oranges, apricots ... Anything. But cheap and cheerful - definitely highlights.
6. 6. We made sure that the sourdough settled to the bottom (yeast) after stirring, took a closer look, and inhaled the aroma of bread, the cherished word - this is just right.
7. 7. The lid was already tightly closed and left for 8 hours. Warm, at room temperature. Sometimes we just come up and admire how the process goes.
8. 8. After these same 8 hours, open the lid, and gently take out with a spoon what is at the top.
9. 9. It’s not scary if not everything was removed with a spoon because then we will filter it.
10. 10. A sieve and bowl will come in handy.
11. 11. Poured, filtered. We do not add everything from the jar to the bowl through a sieve, because at the very bottom there is sediment. It is completely edible, but just kvass will be cloudy with it.
12. 12. Pour the filtered drink into a clean jar, add black and white raisins again, the second half, tightly close the lid, and put in the refrigerator for 2-3 hours until all 3 liters become magically cool and fragrant-carbonated (thanks to raisins).