Once upon a time in the villages, when skin rashes and swellings appeared

heaviness in the stomach or problems with stool, they did not run to the doctor.

They put a jar of oats in it and waited for it to “ripen.”

This was done long before probiotics, detoxes, and trendy superfoods.

Because oat kvass is a living fermentation that gently triggers the restoration of the gastrointestinal tract.

supports the liver, improves the condition of the skin and even joints.

It acts without drastic effects, but deeply:
• reduces inflammation in the intestines
• improves microflora
• helps remove excess fluid
• gives a feeling of lightness in the body and clarity in the head

And most importantly, it is suitable even for those who can’t eat sour foods. Oat kvass has an alkaline reaction and does not irritate the mucous membrane.

Classic rustic recipe

• 1 cup of raw oats (preferably organic, not steamed)
• 1–2 tbsp. sugar — this is important
• 3-liter glass jar, cheesecloth

Pour oat grains into a jar, fill with water almost to the brim, cover with gauze.
Leave at room temperature for 1.5–2 days (in the summer, less is often enough).

When bubbles and a slight sourness appear, the kvass is ready.
Strain, pour into a bottle and refrigerate.
Drink 100–150 ml 2 times a day before meals.

The same oats can be poured over again 2–3 times, then replaced.

Why is there sugar in the recipe?

Frequently asked question: “Why sugar if the drink is healthy?”

Sugar is not here for the sweet taste. It is needed to start fermentation.
It is what “feeds” the lactic acid bacteria.
Without sugar, kvass does not ferment — it simply spoils.

It is important to know:
• almost all sugar is processed by bacteria
• there is very little of it left at the output – less than in a regular apple

If desired, you can replace it with:
• honey (no more than 1 tsp),
• raisins or stevia — but the fermentation may be weaker.

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