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Kvass

A traditional fermented Eastern European drink, Kvass is slightly sour and fizzy, perfect for hot summer days.
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Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings: 8 cups
Course: Beverage
Cuisine: Eastern European
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 loaf of rye bread preferably stale for better flavor
  • 1 cup of sugar adjust to taste
  • 10 cups of water filtered is best
  • 1/4 cup of raisins optional, for sweetness
  • 1/2 cup of sourdough starter or a piece of rye bread for fermentation

Equipment

  • Large jar or fermentation vessel
  • Cheesecloth or clean kitchen towel
  • Rubber band or string
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Bottle for storing kvass

Method
 

  1. Cut the rye bread into small cubes and toast them until golden brown.
  2. In your fermentation vessel, add the toasted bread cubes, sugar, and raisins. Pour in the water and stir until the sugar dissolves.
  3. Add the sourdough starter or piece of rye bread to the mixture.
  4. Cover the jar with cheesecloth or a clean kitchen towel and secure it with a rubber band.
  5. Leave the jar at room temperature for about 3-5 days, stirring once a day.
  6. After 3 days, taste your kvass. If it’s tangy and fizzy, it’s ready.
  7. Once fermented, strain the kvass through a fine mesh sieve into clean bottles.
  8. Seal the bottles and refrigerate.

Notes

Kvass can be enjoyed on its own or paired with various dishes.