Kvass can be not only bread. There are a lot of more original recipes that are very curious to try. Moreover, all of them are as easy to prepare as possible – you only need time. I share an excellent option from viburnum without yeast.
Step-by-step cooking recipe
Send the washed dried viburnum to a 3-liter jar.
Dissolve the honey in a liter of water and pour the viburnum.
Cover the jar with a cloth and leave it in a warm dark place for 7-10 days.
Remove the top layer resembling a kombucha. Transfer it to a clean jar.
Mix 3 liters of water and another spoonful of honey.
Fill in the blank and cover it with a cloth again.
Insist kvass at room temperature for about another week.
Then strain. The remaining mushroom can be reused in the same way.
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