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Kali (Estonian Fermented Rye Bread Drink)

The Quirky Foodster Team

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20
Prep
6
Servings

Ingredients

  • 300 g (10 1/2 oz) Dark rye bread, dried and toasted
  • 2.5 l (10 1/2 cups) Water, boiling
  • 150 g (3/4 cup) Sugar
  • 5g (0.2 oz) Fresh yeast
  • 20 g (2 tbsp) Raisins

Method

  1. Toast or dry the rye bread pieces in a low oven until firm and deeply browned but not burnt.
  2. Place the toasted bread in a large pot and pour over the boiling water.
  3. Let the mixture steep for 4 to 6 hours, or overnight, until deeply coloured.
  4. Strain the liquid through a fine sieve lined with cheesecloth into a large jar, pressing the bread to extract the liquid.
  5. Stir in the sugar until dissolved.
  6. Dissolve the yeast in a small amount of the warm liquid, then stir it back into the jar.
  7. Cover loosely with cheesecloth and leave to ferment at room temperature for 12 to 24 hours, tasting periodically.
  8. Once mildly fizzy and pleasantly tangy, strain again, add the raisins, and refrigerate to slow further fermentation.
  9. Serve well chilled.

Introduction: Kali is a mildly sweet, low-alcohol fermented drink made from dark rye bread and yeast, similar to the wider Baltic and Slavic kvass tradition.

Cultural Background: Kali is a mildly sweet, low-alcohol fermented drink made from dark rye bread and yeast, similar to the wider Baltic and Slavic kvass tradition. It has long been a refreshing, homemade summer drink in Estonia, valued for using up stale bread.

Tips: Toasting the bread deeply is essential for a rich colour and flavour; pale bread produces a weak-tasting kali. Taste the kali periodically during fermentation, as it can turn overly sour if left too long at room temperature.

Variations: A few sprigs of mint can be steeped with the bread for a fresher finish. Some households add a splash of lemon juice before serving for extra brightness. A stronger, more sour version is fermented for a full 48 hours. This drink is naturally vegan as written, made from bread, water, sugar, yeast and raisins with no animal products.

Storage: Store refrigerated in a covered jar or bottles for up to 5 days, as fermentation continues slowly even when chilled.

Reheating: This drink is served cold and is not reheated.

FAQs:

Q: Is kali alcoholic?
A: Kali contains only a very small amount of alcohol from the brief fermentation, generally comparable to other mild fermented drinks like kombucha or traditional kvass.

Q: Why does my kali taste flat?
A: This is usually due to under-toasted bread or too short a fermentation time; a deeper toast and a slightly longer ferment will improve both flavour and fizz.

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