Kvass from dry kvass and chicory

Let's start preparing the starter. Choose a convenient container, for example, a jar, pour sugar (4 tbsp. l.), add dry kvass (3 tbsp. l.), yeast (0.25 tsp. l.), raisins. Fill the contents with water (2 liters), cover and leave for fermentation. The process will take approximately 48 hours.

After 2 days, we drain the water. And we continue to work with the remaining grounds at the bottom. Add sugar (2 tbsp. l.) and dry kvass (2 tbsp. l.) to it, pour water again (2 liters) and leave according to the same scheme for 48 hours.

The third, final stage – drain the water again, add sugar (5 tbsp. l.), dry kvass (2 tbsp. l.), as well as yeast (0.25 tsp. l.) and chicory. Fill with water (3 liters), leave in a warm place for re-fermentation. After three days, the finished kvass is filtered and bottled. Do not forget that you need to leave room for the accumulating gas, so do not pour the bottles to the top.

Drink kvass with chicory, get a vitamin boost of energy and be healthy!