Kvass

Method

Cut the rye bread into thick slices and toast in the oven at 180°C for about 20 minutes until deeply browned and crispy. Bring water to the boil and pour over the toasted bread in a large container, then allow to cool completely. Add the rye crust starter or a small amount of previous kvass to begin fermentation, stir well and cover loosely with muslin. Leave at room temperature for 24-48 hours until slightly sour and fizzy. Strain through cheesecloth, add sugar and salt, and stir until dissolved. Pour into bottles, add a few mint leaves to each, seal, and refrigerate for at least 12 hours before serving chilled.