You can make rye bread kvass with old rye sourdough and use the same bread for batch after batch. It’s simple, fizzy, delicious and doesn’t need much attention. . I like it flavoured with fresh mint (which is going crazy in the garden!). If you’re a kvass fan, I’d love to hear how you flavour yours. . My method is in my profile (it’s the first one under the recipes sections). . If you are interested in expanding your fermented drinks repertoire, have a listen to @ancestralkitchenpodcast #60 ‘”What Fermented Drinks Can I Make?’