Kvass typically uses bread, beets, or fruits as the foundation for its fermentation process. This gives kvass a mildly tangy ...

Kvass also requires water, which is boiled or mineral water without chlorine. All these elements together create an ideal ...

Once tangy, strain kvass from bread. If carbonation is desired, bottle decanted kvass in airtight bottles with 1 teaspoon sugar per bottle or 2 teaspoons organic raisins per bottle. Seal the ...