Ingredients Nutrition

  • 75 g wholemeal rye flour
  • 600 ml boiled, cooled water
  • 14 clove garlic


  1. Rinse out an earthenware jar or any non-alluminium container with boiling water.
  2. (Note: the alluminium would react with the acidity of the kwas).
  3. Put the flour in the jar and mix to a liquid paste with a little of water.
  4. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
  5. Chop the garlic and add.
  6. 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.
  7. Strain and use as required.
  8. If stored in an airtight container, it will keep for a few weeks.

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