Kvass is a refreshing and effervescent lacto-fermented beverage usually made from old bread
- 450 gr stale or fresh rye bread
- 9 litres water
- Handful of raisins
- 4 cups sugar
- 250 gr sourdough starter
- 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.
Equipment: 3 large glass or plastic bottles, large stockpot, chopping board, knife, strainer or cheesecloth and a spoon.
- Cuisine: Eastern European
- Serving Size: 10 ounce
- Calories: 76
- Sodium: 114 mg
- Fat: 0.6 grams
- Carbohydrates: 16 grams
- Fiber: 1.1 grams
- Protein: 1.6 grams