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Fermented Rye Bread Drink (Kvass)

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20 min
Prep
20 min
Cook

Ingredients

  • 500 g (1.1 lb) dark rye bread, cut into cubes and dried in the oven
  • 3 litres (12 cups) water
  • 150 g (3/4 cup) sugar
  • 10 g (2 tsp) fresh yeast, or 3 g dry yeast
  • A handful of raisins
  • 1 tbsp fresh mint leaves (optional)

Method

  1. Toast the dried rye bread cubes in the oven at 180°C (350°F) for 15-20 minutes until dark and crisp, but not burnt.
  2. Boil the water, pour it over the toasted bread cubes in a large fermentation vessel, and leave to steep and cool to lukewarm, about 4 hours.
  3. Strain the liquid through cheesecloth into a clean vessel, pressing the bread to extract all the liquid; discard the solids.
  4. Stir in the sugar and yeast, then add the raisins and mint if using.
  5. Cover loosely with cheesecloth and leave to ferment at room temperature for 8-12 hours, tasting periodically until pleasantly tangy and lightly fizzy.
  6. Strain again, bottle, and refrigerate to slow further fermentation before serving chilled.

Introduction: Made by fermenting stale rye bread with water, sugar and a touch of yeast, kvass is a lightly effervescent, mildly sour drink enjoyed across Latvia and the wider Baltic and Eastern European region, especially prized as a refreshing, low-alcohol drink during summer.

Cultural Background: Made by fermenting stale rye bread with water, sugar and a touch of yeast, kvass is a lightly effervescent, mildly sour drink enjoyed across Latvia and the wider Baltic and Eastern European region, especially prized as a refreshing, low-alcohol drink during summer.

Tips: Keep fermentation time on the shorter side in warm weather, as kvass can turn quite sour and alcoholic if left too long.

Variations: A honey-sweetened version replaces some of the sugar with local honey for a rounder flavour.

Storage: Refrigerate in sealed bottles for up to 5 days, opening carefully to release pressure.

Reheating: Not applicable — served chilled.

FAQs:

Q: Does kvass contain alcohol?

A: It contains a very small amount, typically under 1%, from the brief natural fermentation, similar to some kombucha.

Q: Can kvass be made without yeast?

A: A slower, purely wild-fermented version is possible but less reliable; a small amount of added yeast gives a more consistent result at home.

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