Today I’ll tell you how to make homemade kvass, which will replace store-bought analogues. The recipe is very simple and does not require specific ingredients; everything can be found at home.

First, boil water and pour it into a suitable container, for example a bowl.

Add 2 tablespoons of chicory, half a teaspoon of citric acid and 4-5 tablespoons of sugar to hot water. Stir everything thoroughly until the components are completely dissolved.

Allow the mixture to cool until warm, much like for yeast dough.

After cooling, add 0.5 teaspoon of dry yeast into the water and mix everything again.

Pour the resulting mixture into an empty 1.5 liter bottle, leaving some space at the top for yeast activity. Place the bottle in the sun for 3-4 hours to allow the fermentation process to begin.

Then we move the bottle into the refrigerator to cool the kvass.

The finished kvass is moderately sweet, refreshing and foamy. Thanks to the addition of chicory, the taste of kvass resembles store-bought kvass, and it has a dark, rich color, although it does not contain burnt sugar.

The simplicity and accessibility of this recipe make it an excellent choice for lovers of homemade kvass.