Russian Apple Kvass
Ingredients
- 4-5 yellow apples quartered (with cores)
- filtered water less than a gallon
- 4 tablespoons whole rye flour or combination of rye flour and sprouted rye flour
- 1-2 tablespoons sourdough starter preferably rye (how to make rye starter)
- A few raisins
- Honey to taste optional
Instructions
- Bring water to boil, and let cool for 15 minutes or so.
- Add rye flour; and sprouted rye flour, if available. Whisk well to dissolve. Allow to cool until warm or room temperature.
- Add rye starter, whisk again to dissolve.
- Toss apples into a gallon mason jar and pour rye water over them.
- Close tightly, and leave at room temperature for 3-4 days. Remove any froth forming on top a couple of times a day.
- Remove apples (I eat them); add a few raisins, and honey, if desired. Keep at room temperature overnight.
- Transfer to fridge.
Notes
It is customary to add honey at the end of fermentation to sweeten a light kvass like this but I prefer it non-sweet. Raisins are added to make it more fizzy. Keep it covered with air-tight lid after adding raisins and/or honey.