Kvass
Kvass is a traditional fermented beverage popular in Eastern Europe, made from rye bread. It offers a refreshing, slightly sour, and malty flavor. This recipe yields a non-alcoholic version, perfect for a warm day.
An original recipe by Forkin
- Total time
- 12 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 237 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 grye bread, stale, cut into 1 inch (2.5 cm) cubes
- 1,920 mlwater, filtered
- 60 ggranulated sugar
- 7 gactive dry yeast
optional flavoring
- 5 pcsfresh mint leaves(optional)
- 15 graisins(optional)
Equipment
bottle or pitcher · large glass jar · saucepan · fine-mesh sieve · baking sheet
The method
Step by step
- 1
Preheat your oven to 150°C (300°F).
About 5 min
- 2
Spread the rye bread cubes on a baking sheet.
- 3
Toast the bread cubes in the oven for 15-20 minutes, or until they are deeply browned but not burnt.
About 20 min
Cook’s note: Darker toast produces a richer kvass flavor.
- 4
Remove the toasted bread from the oven and let it cool completely.
About 10 min
- 5
Place the cooled toasted bread into a large, clean glass jar or pitcher.
Cook’s note: A 2-liter capacity is ideal.
- 6
Heat the water in a saucepan until it is warm to the touch, about 40°C (105°F).
About 5 min
Cook’s note: Avoid making the water too hot, as it can kill the yeast.
- 7
Dissolve the granulated sugar in the warm water, then stir in the active dry yeast.
About 1 min
- 8
Pour the yeast mixture over the toasted rye bread in the jar.
- 9
Add the optional fresh mint leaves and raisins to the mixture.
Cook’s note: Raisins can help kickstart fermentation.
- 10
Cover the jar loosely with a clean cloth or lid, allowing air to circulate.
Cook’s note: Do not seal tightly, as fermentation produces gas.
- 11
Let the mixture ferment at room temperature for 12-24 hours.
About 12 hr
Cook’s note: Fermentation time varies with temperature; taste periodically to check for desired sourness.
- 12
Once the kvass has reached your preferred level of sourness, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher.
About 2 min
Cook’s note: Discard the spent bread and any solids.
- 13
Seal the bottle tightly and refrigerate the kvass immediately.
Cook’s note: Chilling slows down fermentation and improves flavor.
Per serving
Nutrition
- Calories
- 237.4kcal
- Protein
- 6.6g
- Carbs
- 48.7g
- Fat
- 2.2g
- Fibre
- 4.8g
- Sugar
- 18.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store homemade kvass in a tightly sealed bottle in the refrigerator.
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