We are, of course, not talking about the store-bought fizzy "water" that has little in common with a traditional homemade drink. Making kvass from a special dry mix is not hard — just dilute it, let it steep, and then use the recipes. Experienced home cooks prefer kvass wort; in their opinion, it is the only way to get a high-quality and delicious drink, even though it takes quite a bit of time to make.
Kvass wort is most often found in recipes with these five products:
Rye breadcrumbs, malt, and also fruits and berries can be used to make the wort. This 100% natural product is an oily, thick, viscous liquid with a sweet-and-sour taste. From there, the recipe can be modified as you see fit — for example, steep the water with aromatic herbs (mint, lemon balm, currant leaves), or add citric acid, juice, dried-fruit compote or honey. But you should not overdo the yeast, as too much of it gives an unpleasant bitter taste.