Kvass Fermented Bread Drink

Be the first to rate

(No Ratings Yet)

Loading...

Kvass is a centuries-old Russian fermented beverage made from stale rye bread, prized for its malty, tangy flavor and mild effervescence. Traditionally sipped cold in summer as a refreshing alternative to soda, it develops a deep amber color and gentle fizz through natural fermentation. This homemade version uses simple pantry staples and a short ferment to deliver an authentic, lightly sour drink.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 22 gCarbs
• 1.5 gFiber
• 8 gSugar
• 1.5 gProtein
• 180 mgSodium
• 80 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the bread base

• 300 g (about 6 thick slices) stale rye bread, cut into 2 cm cubes
• 1.5 L (6 cups) filtered water, divided
• 60 g (1/3 cup) raisins

For the ferment

• 80 g (1/3 cup) granulated sugar or mild honey
• 5 g (1 1/2 tsp) active dry yeast
• 6 fresh mint leaves (optional)
• 1 tbsp lemon juice

Directions

1. Preheat the oven to 160°C (320°F). Spread the rye bread cubes on a baking sheet and toast for 12-15 minutes until deeply browned and dry but not burnt; this builds the malty backbone of the drink.
2. Bring 1 L (4 cups) of the water to a near boil in a large saucepan, then remove from heat and stir in the toasted bread. Cover and steep for 2 hours so the bread softens and releases its flavor.
3. Strain the liquid through a fine mesh sieve into a large glass jar or bowl, pressing gently on the bread to extract the dark liquid; discard the soggy solids or save them for breadcrumbs.
4. Add the remaining 500 ml (2 cups) of cool water to bring the temperature down to lukewarm (about 30°C / 85°F). Stir in the sugar, yeast, lemon juice, mint, and raisins until the sugar dissolves.
5. Cover the jar loosely with cheesecloth or a lid set ajar and let ferment at room temperature (20-24°C) for 18-24 hours, until the surface is foamy and you see fine bubbles rising.
6. Taste the kvass: it should be lightly sweet-tart with a soft malty edge. If too flat, let it ferment another 6-12 hours; if too sour, sweeten with a little more sugar or honey.
7. Strain through a fine sieve into clean glass bottles, leaving about 3 cm of headspace. Seal tightly and refrigerate for at least 4 hours to chill and develop gentle carbonation.
8. Serve cold over ice, garnished with a sprig of fresh mint or a thin lemon slice. Kvass keeps refrigerated for up to 5 days; expect the fizz to deepen over the first 48 hours.

Cook’s Notes

• Use dense, dark sourdough rye for the deepest color and flavor; pale wheat bread will produce a thin, less characterful drink.
• Do not seal the jar airtight during the first fermentation, or pressure can build up and cause it to burst.
• Plastic bottles can be used for the second fermentation if you want a fizzier, soda-like result – just burp them daily.
• For a fruit-forward twist, swap the mint for fresh strawberries, birch sap, or grated horseradish root during the initial steep.
• If the ferment smells yeasty rather than pleasantly tangy, it has likely over-fermented; discard and shorten the next batch's resting time.

You might also like

Asian

Russian-Style Grilled Meat Skewers with Onion Marinade

Asian

Russian Beef Stroganoff with Egg Noodles

Asian

Russian Clear Fish Soup

Asian

Russian Potato Salad with Ham and Pickles