Homemade Bistro kvass preparation kit based on concentrated wort and dry yeast, 124g.

Ingredients:

Kvass wort concentrate (fermented rye malt, unfermented rye malt, unmalted rye), dry baker's yeast (ingredients: dry baker's yeast (Saccharomyces cerevisiae); emulsifier E491 (sorbitan monostearate)).

Nutritional value per 100 g:

Proteins - 29 g, fats - 9.5 g, carbohydrates - 27 g.

Energy value per 100 g:

311.5 kcal

Preparation method:

Take 1 sachet of malt concentrate, 1 sachet of dry yeast, and 1 glass of sugar, or a little more (to taste) from the box. Hold the sachet with concentrate in hot water to soften the contents. Pour 3 liters of warm water (30-35°C, but not more than 37°C so the yeast does not die) into a clean jar, add the malt concentrate from the sachet, sugar, and mix well. Evenly sprinkle the dry yeast on the surface of the liquid in the jar (without stirring). Cover the jar with a clean napkin and leave the jar with kvass in a warm place (25-30°C) for 24 hours.
After 24 hours, pour the kvass into bottles or leave it in the jar, tightly sealed with a lid, and return to a warm place for another 12 hours. After 12 hours, put the kvass in the refrigerator. Chilled kvass can be served as a refreshing drink or used for making okroshka.
Recommendations: For a richer taste, when adding malt and sugar, you can add a few crusts of rye bread, and before chilling the kvass - a little raisin.