In a large container, combine all ingredients, stirring well. Loosely cover and find a warm place for it. If you have a gas oven with a pilot light, this is ideal. You need the same warm conditions as you would if you were proofing bread - slightly above room temperature at 75F-80F. Leave it alone for 18 - 20 hours. Carefully pour off the kvass into another pitcher or large bottle, such as a growler, discarding the sedimentary layer at the bottom. Refrigerate for the remainder of the day.
A recipe from http://kitchenmouse.rozentali.com/2009/11/kvass/
Posted by Cori Rozentāle on .