Russian Kvass

Cut the bread into pieces and toast them in the oven until golden brown. Do not let them burn, as this will ruin the flavor.

Transfer the cooled bread croutons into a large glass or enamel container.

Bring water to a boil and dissolve the sugar in it. Let it cool.

Pour the sweet water over the croutons and add the raisins.

Cover the container with cheesecloth and leave it at room temperature for 1–2 days to ferment.

If there is no foam after a day, make a starter: mix 2 tablespoons of soaked croutons, 0.5 cup of water, 1 tablespoon of sugar, and 5g of yeast. Let it sit for 20 minutes, then add it to the main mixture.

After 2–4 days, when the bread sinks and the drink turns a cloudy golden color, the kvass is ready.