Homemade Rye Bread Kvass

1. 1 Rye breadpack 350 g ≈ $2.39 45 g
2. 2 Sugar 18 g
3. 3 Dry yeast 1 g
4. 4 Raisinspack 200 g ≈ $2.40 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut rye¹ bread into cubes and dry them in the oven at 325°F (160°C) for 15 minutes until crisp.

2. Pour 1¼ cups (300 ml) boiling water over the crackers and let cool to room temperature.

3. Add sugar and yeast, stirring until fully dissolved.

4. Cover the jar with a cloth and let ferment at room temperature for 24 hours.

5. Strain, add raisins⁴, and pour into a bottle, leaving the lid slightly ajar.

6. Let sit another 24 hours, then chill.

7. Serve cold once lightly fizzy.