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 ...

For example, somewhere in Pattaya or in Phuket you will be able to buy [Russian] kvass <…> or our beer. Canned foods and confectionery are also in this list. We are working on that now," Lyzhin ...

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 ...