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Russian · Drinks
Homemade Kvass
A traditional, refreshing beverage made from rye bread, water, and yeast that brings a cool relief on hot days.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the dark bread and dry them in the oven until you get golden-brown, slightly charred croutons.
2
Place the croutons into a 3-liter jar, add the sugar and yeast.
3
Pour in warm water (around 50 °C / 122 °F) and cover the jar with cheesecloth.
4
Leave it to ferment at room temperature for 3 to 5 days.
5
Strain the finished kvass, and chill if desired. Leave a little liquid and residue in the jar to use as a starter.
6
For the next batch, add sugar and fresh croutons, then pour in water. You can enjoy fresh kvass again in just 1 to 3 days.
7
To speed up the fermentation process, toss in a couple of pieces of regular white bread.
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