Kvas with Ginger

Cut the rye bread into small cubes and spread on a baking sheet. Toast in a preheated oven at 180°C (350°F) for 5 minutes until dry and lightly browned.

Peel the fresh ginger and slice it thinly.

Bring the water to a boil in a large pot. Remove from heat, add the toasted bread cubes and sliced ginger. Cover and let steep for 1 hour until the water turns dark brown and aromatic.

Strain the liquid through a fine-mesh strainer or cheesecloth into a clean jar or bowl. Discard the solids. Stir in the sugar until fully dissolved. Let cool to room temperature (about 20-25°C).

Sprinkle the active dry yeast over the cooled liquid and stir gently. Add the raisins, which help encourage fermentation and add flavor.

Cover the jar with cheesecloth or a clean kitchen towel secured with a rubber band. Leave at room temperature (20-22°C) for 24 hours. You should see bubbles forming.

Strain the kvas again to remove the raisins and any sediment. Pour into clean bottles or jars, leaving some headspace. Seal tightly.

Refrigerate the bottled kvas for at least 24 hours to slow fermentation and allow flavors to meld. Serve cold.