Kvas (Fermented Rye Bread Drink)
The Quirky Foodster Team
Ingredients
- Stale dark rye bread, sliced — 300 g (10 1/2 oz)
- Water — 2.5 L (10 1/2 cups)
- Granulated sugar — 150 g (3/4 cup)
- Fresh yeast — 10 g (1/3 oz (or 1 tsp active dry yeast))
- Raisins — 20 g (2 tbsp)
Method
- Toast the rye bread slices in a low oven at 150°C (300°F) for 15-20 minutes, until dark and dry but not burnt.
- Bring the water to a boil, pour over the toasted bread in a large jar, and leave to cool to lukewarm.
- Stir in the sugar until dissolved, then add the yeast.
- Cover the jar with cheesecloth and leave at room temperature for 2-3 days, stirring once a day, until lightly fizzy and pleasantly tangy.
- Strain the liquid through a fine sieve, discarding the bread.
- Add a few raisins to each serving bottle, pour in the strained kvas, seal, and refrigerate for a further day before drinking.
Introduction: Kvas is a lightly fizzy, mildly sour fermented drink made from stale dark rye bread, enjoyed across Ukraine as a refreshing summer beverage sold from street tanks as much as brewed at home.
Cultural Background: Kvas is a lightly fizzy, mildly sour fermented drink made from stale dark rye bread, enjoyed across Ukraine as a refreshing summer beverage sold from street tanks as much as brewed at home. It has a low alcohol content from natural fermentation, closer to a soft drink than a beer in strength and character.
Tips: Toasting the bread very dark, without burning it, gives kvas its characteristic deep colour and flavour. Taste daily during fermentation, as the sourness develops quickly in warm weather.
Variations: Add a few sprigs of fresh mint during fermentation for a herbal note. Add grated fresh ginger for a spicier, warming version. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Refrigerate in sealed bottles for up to 1 week.
Reheating: Served cold; not suitable for reheating.
FAQs:
Q: Does kvas contain alcohol?
A: Yes, a very small amount from natural fermentation, typically well under 1%, though this can vary slightly with fermentation time.
Q: Why did my kvas not turn fizzy?
A: This usually means fermentation did not run long enough or the room was too cool; a slightly warmer spot and an extra day usually resolves it.
- Stale dark rye bread, sliced — 300 g (10 1/2 oz)
- Water — 2.5 L (10 1/2 cups)
- Granulated sugar — 150 g (3/4 cup)
- Fresh yeast — 10 g (1/3 oz (or 1 tsp active dry yeast))
- Raisins — 20 g (2 tbsp)
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