Step 1

Spread the bread on cookie sheets, and bake for 20 to 30 minutes at 325 degrees F until bread is dark brown. When cool, chop into 1/4-inch pieces.

Step 2

Bring 2 quarts of water to a boil in a large pot, and then cool to 175 degrees F. Add the bread, stirring well. Cover with a lid, and leave in a warm place for 1 hour. Strain and reserve both the bread and the liquid.

Step 3

Bring another 1 1/4 quarts of water to a boil, cool down to 175 degrees and add the reserved bread and raisins. Cover with a lid, and leave in a warm place for 90 minutes.

Step 4

Strain and discard the bread. Combine both batches of liquid.

Step 5

Place 1/8 cup sugar and 1 teaspoon of water in a small skillet.

Step 6

Stir continuously over heat until the mixture turns golden brown, but be careful not to burn it. Remove from heat, and gradually blend in 1/2 cup of the reserved liquid.

Step 7

Stir the mixture into the entire batch of liquid.

Step 8

In a small saucepan, combine 1/2 cup water and the remaining sugar.

Step 9

Bring to a boil, lower the heat and simmer for 10 minutes, skimming once or twice.

Step 10

Stir this syrup into the reserved liquid, and allow the mixture to come to room temperature.

Step 11

Mix the yeast with the flour, and combine with 1/2 cup of the liquid. Return this yeast mixture to the pot.

Step 12

Cover the pot with 2 layers of cheesecloth or a kitchen towel, and leave in a warm place for 8–12 hours or overnight.

Step 13

Cool the kvass to about 50–54 degrees F. Transfer to bottles, seal tightly and refrigerate for 24 hours. The kvass will keep in the refrigerator for 2–3 days.

Step 14

Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.

Step 15

Chop the beets into small cubes.

Step 16

Place the beets into a large jar.

Step 17

Add the fermented juice, salt and mint leaves.

Step 18

Fill the jar with filtered water.

Step 19

To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.

Step 20

Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.

Step 21

Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.