Kvas Or Kvass (Fermented Rye Beverage)

1. 1

   Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.

2. 2

   In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.

3. 3

   Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).

4. 4

   Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.

5. 5

   Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.

6. 6

   Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.

7. 7

   Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.

8. 8

   Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.

9. 9

   Chill well.

10. 10

    VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar. Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor. It can also be served with the yeast sediment. This gives it a richer flavor and more vitamins.

* Per serving · 4 servings · Values may vary.