Kvass

Name: Kvass
Cuisine: Russia
Ingredients: Dark rye bread, cubed and dried — 500 g (1 lb 2 oz); Water — 2.4 L (80 fl oz); Sugar — 200 g (7 oz); Active dry yeast — 1 tsp; Raisins — a handful

The Quirky Foodster Team

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Ingredients

Dark rye bread, cubed and dried — 500 g (1 lb 2 oz)
Water — 2.4 L (80 fl oz)
Sugar — 200 g (7 oz)
Active dry yeast — 1 tsp
Raisins — a handful

Method

Toast the dried rye bread cubes in an oven at 180°C (350°F) until deeply browned and crisp, about
15–20 minutes.
Bring the water to a boil, then pour over the toasted bread cubes in a large heatproof container and let steep for 4–5 hours, or until cooled to room temperature.
Strain the liquid through cheesecloth into a large jar, discarding the bread.
Stir in the sugar and yeast, then add the raisins.
Cover with cheesecloth and let ferment at room temperature for 1–2 days until lightly fizzy and tangy.
Strain again into bottles and refrigerate to slow further fermentation.

Introduction: A lightly fermented, tangy rye bread drink, a beloved traditional Russian beverage especially popular in summer.

Cultural Background: Kvass has been enjoyed in Russia for centuries, its mild fermentation and distinctive rye bread flavour making it a refreshing, low-alcohol alternative to plain water, particularly beloved during the hot summer months.

Tips: Toast the bread thoroughly and deeply, as this dark colour and flavour is essential to authentic kvass. Taste periodically during fermentation, as the timing can vary depending on room temperature.

Variations: Add a few sprigs of mint during fermentation for extra freshness. Adjust the sugar to taste for a sweeter or more tangy finish.

Storage: Store in the refrigerator for up to 2 weeks, as the fermentation continues slowly even when chilled.

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

FAQs:

Q: Is kvass alcoholic?

A: It contains a very low level of alcohol from natural fermentation, generally under 1%, making it commonly enjoyed by people of all ages in Russia.

Q: What does kvass taste like?

A: A tangy, slightly sweet and yeasty flavour reminiscent of dark rye bread, refreshing and unique.