Russian Kvass
A lightly sparkling rye-bread drink with a malty flavor, gentle tang, and refreshing natural carbonation.
Equipment
- Large saucepan
- Large glass jar
- Fine-mesh strainer
- Funnel
- Swing-top bottles
Ingredients
Kvass base
- 1 lb dark rye bread cut into cubes
- 8 cups water plus more for topping up
- 1/2 cup granulated sugar
- 1/4 tsp active dry yeast
- 2 tbsp raisins
Serving
- 2 sprigs fresh mint for serving
- 1 lemon cut into wedges, optional
Instructions
Toast and steep the bread:
- Heat the oven to 350°F (175°C). Spread the rye bread on a baking sheet and toast for 15 to 20 minutes, until deeply browned but not burned.
- Bring the water to a boil in a saucepan. Remove from the heat, add the toasted bread, cover, and steep for 4 hours.
Ferment:
- Strain the bread infusion into a clean glass jar. Stir in the sugar and yeast, then cover loosely with a clean cloth.
- Leave at room temperature for 12 to 24 hours, tasting after 12 hours until the drink is lightly tangy and gently fizzy.
Bottle and chill:
- Strain the kvass again and pour it into clean swing-top bottles, adding a few raisins to each bottle. Leave a little headspace.
- Let the bottles stand at room temperature for 2 to 4 hours, then refrigerate until cold. Serve with mint and lemon if desired.
Notes
- The fermentation time varies with room temperature; warmer kitchens work faster.
- Kvass contains very little alcohol when fermented briefly, but it is not completely alcohol-free.
Nutrition
Calories: 80kcalCarbohydrates: 19gProtein: 1gSodium: 90mgFiber: 1gSugar: 14g