Kvass
“A fermented beverage made from bread.”
Rye Bread
Sugar
Yeast
RaisinWhere it comes from
Kvass is a traditional Slavic and Russian beverage, known for its low alcohol content and refreshing taste, often consumed during the summer.
On the Palate
How it's made
5 steps · Show ↓10 min active · 1440 min waiting
How it's made
5 steps · Show ↓- 10 min
Pour hot water over the dried rye bread in a large bowl, ensuring all pieces are submerged. Cover and let it steep for 12 hours at room temperature to extract flavors.
- 25 min
After steeping, strain the liquid into a clean container, discarding the solid bread pieces. Add sugar and yeast to the liquid, stirring until completely dissolved.
- 30 min
Cover the container loosely and let it ferment at room temperature for another 12 hours. The mixture should become slightly fizzy and develop a tangy aroma.
- 45 min
Once fermentation is complete, strain the kvass again to remove any sediment. Pour into bottles, adding a few raisins to each for added flavor and carbonation if desired.
- 50 min
Cap the bottles tightly and allow them to ferment further in a cool place for a day or two before chilling in the refrigerator.
