Kvass is a Slavic fermented beverage which is both simple to make and rich in flavour.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 45 min
- ⌛ Fermentation time: 3 days
Ingredients
- 500g (1.1 lbs) of the darkest rye bread you can find
- 0.5g (1/8 tsp) dry instant yeast
- 130g (2/3 cup) sugar
- 2 tsp sugar per bottle for carbonation
Equipment Needed
- Large bowls
- Fine mesh sieve or cheesecloth
- Clean glass jars or bottles
- Clean plastic bottles for final storage
Note: All equipment must be thoroughly clean. Best practice is to wash everything and then rinse with boiling water to ensure proper sanitation.
Directions
- Preheat oven to 180°C (350°F). Cut the rye bread into cubes and bake for 40-45 minutes, turning every 5-10 minutes to ensure even toasting. The bread should be dark brown but not burnt.
- Place the toasted bread cubes in a large bowl and pour 2.5 liters (10.5 cups) of boiling water over them. Let soak for 2 hours.
- Add an additional 2 liters (8.5 cups) of boiling water to the mixture (add 1 more liter/4 cups if the bread absorbed a lot of water). Let sit for another 15-20 minutes.
- In a small bowl, mix 0.5g (1/8 tsp) dry yeast with 1 teaspoon sugar and 100ml (1/3 cup) lukewarm water. Mix well and let sit for 15 minutes until frothy.
- Strain the bread mixture through a fine mesh sieve or cheesecloth into another large bowl, squeezing out as much liquid as possible. Add 130g (2/3 cup) sugar and stir until dissolved.
- Let the mixture cool to room temperature. Once cooled, add the yeast mixture and stir well.
- Pour the kvass into clean glass jars or bottles, leaving 5 cm (2 inches) of space at the top. Cover with a cloth or loose lid to allow fermentation gases to escape.
- Let the jars sit at room temperature for 24 hours to ferment. The longer it ferments, the more sour it will become.
- Pour the kvass into clean plastic bottles, leaving any sediment behind. Add 2 teaspoons of sugar per bottle. Seal bottles tightly and leave at room temperature for 6-12 hours until the bottles feel firm to the touch.
- Check bottles after 6 hours by gently squeezing. When firm, release some gas by briefly opening, then reseal and refrigerate.
- Chill in refrigerator for 1 day before serving. If it still tastes yeasty, wait an additional 12-24 hours until the yeast flavor disappears and sediment forms at the bottom.
Storage
Best consumed within 3-5 days when refrigerated. The kvass will become more sour over time.
PS: Best if you let it sit for 2 days or maybe even 3, the favor gets even better
See also: Drink · Bread · Holsterbau’s Kvass