Kvass is a refreshing and effervescent lacto-fermented beverage usually made from old bread. It is full of probiotics and is easy and affordable to brew it.
Kvass is common drink in many Eastern European countries with origins in Russia, Ukraine and Lithuania. It is considered a non-alcoholic drink as the alcohol content from the fermentation is only 0.5%-1%.
To make kvass you will need sourdough starter or you can use a packet of yeast to start kvass instead. Traditionally kvass is made from rye bread, but bread from wheat or other grains can also be used. The bread should be stale but fresh bread is fine too.
Have you ever tried bread kvass?
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Bread Kvass
- Prep Time: 30 minutes
- Total Time: 30 minutes
Print Recipe
Pin RecipeDescription
Kvass is a refreshing and effervescent lacto-fermented beverage usually made from old bread
Ingredients
- 450 gr stale or fresh rye bread
- 9 litres water
- Handful of raisins
- 4 cups sugar
- 250 gr sourdough starter
Instructions
- Fill the stockpot with 9 litres of water and bring to boil.
- Toast bread in a toaster on the darkest setting twice or directly on the racks in a preheated oven on 200°C. The darker the bread is toasted, the more flavourful the kvass will be.
- Cut bread in thin slices. Remove water from the heat and add the handful of raisins and toasted sliced bread. Cover it with the lid and leave it to soak for next 8 hours or overnight.
- Remove the toasted bread and discard it. Keep the raisins in the stockpot.
- Add sugar and sourdough started to the stockpot. Cover it with the lid. Leave kvass to ferment for another 8 hours and stir it as often as possible (ideally every 2 hours).
- Kvass should be bubbling which means it is ready to be bottled.
- Discard floating raisins by scooping them up with a large spoon.
- Gently pour kvass into plastic bottles using strainer or cheesecloth to remove any particles. Add two raisins in each bottle then close the lids.
- Leave the ferment in a cool place. In the next 24 hours raisins will rise to the top as kvass carbonates.
- Once kvass is carbonated take out the raisins and transfer bottles into refrigerator to slow continued carbonation.
- Serve bread kvass as cold beverage.
Notes
Equipment: 3 large glass or plastic bottles, large stockpot, chopping board, knife, strainer or cheesecloth and a spoon.
- Cuisine: Eastern European
Nutrition
- Serving Size: 10 ounce
- Calories: 76
- Sodium: 114 mg
- Fat: 0.6 grams
- Carbohydrates: 16 grams
- Fiber: 1.1 grams
- Protein: 1.6 grams
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