Kvas (Квас)

Kvas is a Slavic fermented beverage made from rye bread, with a history spanning over 1000 years. This mildly alcoholic (under 1%), tangy drink is refreshing on hot days. The fermentation creates slightly sweet, somewhat sour flavors with bread notes. Rich in probiotics and B vitamins, kvas is sold from tanks on street corners throughout Russia in summer.

Region & Occasion

Ingredients

• •500 g (1 lb) dark rye bread or pumpernickel
• •4 liters (1 gallon) water
• •200 g (1 cup) sugar
• •15 g (1/2 oz) fresh yeast or 7g dried yeast
• •50 g (1/4 cup) raisins
• •2 tbsp honey (optional)
• •Fresh mint leaves (optional)

Cooking Instructions

1. 1Cut bread into small cubes. Dry in oven at 180°C (350°F) until very dark and crispy (20-30 min).
2. 2Place toasted bread in large container. Pour 4 liters boiling water over bread.
3. 3Cover and let steep for 8 hours or overnight at room temperature.
4. 4Strain liquid through cheesecloth into another container, squeezing bread to extract all liquid.
5. 5Heat 500ml of the liquid until warm (not hot). Dissolve sugar and yeast in it.
6. 6Pour yeast mixture back into remaining bread liquid. Add honey and mint if using.
7. 7Cover with cheesecloth. Let ferment at room temperature for 24-48 hours.
8. 8Taste after 24 hours. When it reaches desired tartness and slight fizziness, it's ready.
9. 9Strain through fine cloth to remove sediment.
10. 10Add 3-4 raisins to each bottle (they create carbonation).
11. 11Bottle in glass bottles with tight caps. Refrigerate.
12. 12Kvas is ready to drink after 1 day in fridge. Keeps for 1-2 weeks refrigerated.

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