Birch sap kvass with barley

We start cooking:

- we sort out the barley, remove the litter, husk and everything that may be there, wash it a couple of times;
- pure barley is fried in a dry frying pan with a thick bottom until a pleasant smell of fried grains appears and the barley acquires a beautiful brown hue;
- birch sap is filtered through a fine strainer or through gauze folded in a couple of layers;
- pour the purified juice into the prepared container, add the cooled barley;
- close the lid and send it to a dark, cool place for fermentation.

We determine the strength of kvass independently, by taste. The longer the drink ferments, the stronger it will be. And you can use kvass after the first day.

My drink is stored for about a month at a cool temperature, first in the cellar, then in the refrigerator as it decreases. In the cool it can be stored for six months.

Drink with pleasure!