Kvass: the Fermented Beverage with Probiotic Benefits

Ingredients

• sourdough rye bread (6-8 slices), cut into 1/4-inch slices½ pound
• organic pure cane sugar¾ cup
• package dry active yeast½
• unbleached white flour1 teaspoon
• filtered water
• about 6-8 raisins
• beets2–4
• of juice from your favorite sauerkraut recipe or similar fermented vegetable¼ cup
• sea salt1 tablespoon
• fresh mint leaves or 1 tablespoon dried [optional]2 tablespoons
• filtered water
• half-gallon, large glass jar
• cheesecloth or thin towel

Method

1. Spread the bread on cookie sheets, and bake for 20 to 30 minutes at 325 degrees F until bread is dark brown. When cool, chop into 1/4-inch pieces.
2. Bring 2 quarts of water to a boil in a large pot, and then cool to 175 degrees F. Add the bread, stirring well. Cover with a lid, and leave in a warm place for 1 hour. Strain and reserve both the bread and the liquid.
3. Bring another 1 1/4 quarts of water to a boil, cool down to 175 degrees and add the reserved bread and raisins. Cover with a lid, and leave in a warm place for 90 minutes.
4. Strain and discard the bread. Combine both batches of liquid.
5. Place 1/8 cup sugar and 1 teaspoon of water in a small skillet.
6. Stir continuously over heat until the mixture turns golden brown, but be careful not to burn it. Remove from heat, and gradually blend in 1/2 cup of the reserved liquid.
7. Stir the mixture into the entire batch of liquid.
8. In a small saucepan, combine 1/2 cup water and the remaining sugar.
9. Bring to a boil, lower the heat and simmer for 10 minutes, skimming once or twice.
10. Stir this syrup into the reserved liquid, and allow the mixture to come to room temperature.
11. Mix the yeast with the flour, and combine with 1/2 cup of the liquid. Return this yeast mixture to the pot.
12. Cover the pot with 2 layers of cheesecloth or a kitchen towel, and leave in a warm place for 8–12 hours or overnight.
13. Cool the kvass to about 50–54 degrees F. Transfer to bottles, seal tightly and refrigerate for 24 hours. The kvass will keep in the refrigerator for 2–3 days.
14. Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.
15. Chop the beets into small cubes.
16. Place the beets into a large jar.
17. Add the fermented juice, salt and mint leaves.
18. Fill the jar with filtered water.
19. To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.
20. Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.
21. Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.