Kvass also requires water— the best is boiled or mineral water, which does not contain chlorine. All these elements together create an ideal environment for slow fermentation, usually lasting 3 ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...

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It is much healthier and easier to make than beer. At the beginning of the 20th century, various kvass types were still widely produced in Polish households. There were books that would offer several ...

Bucket-sized servings of fizzy pop might be the go-to thirst-quencher in British cinemas, but in Lithuania it’s Kvass that’s going to send you running for the loo - inevitably at the most ...