Kwas - cooking recipe

Ingredients

75 g wholemeal rye flour
600 ml boiled, cooled water
1/4 clove garlic

Preparation

Rinse out an earthenware jar or any non-alluminium container with boiling water.
(Note: the alluminium would react with the acidity of the kwas).
Put the flour in the jar and mix to a liquid paste with a little of water.
Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
Chop the garlic and add.
Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
Strain and use as required.
If stored in an airtight container, it will keep for a few weeks.