Classic Kvass

Rating

Calories: Approx. 120 per serving

Macros: 1g protein, 0g fat, 31g carbohydrates

Cooking time: 3 days

Recipe ingredients:

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Categories: beverages, fermented drinks, traditional drinks, Slavic beverages, homemade drinks

About

A traditional fermented beverage from the Slavic and Baltic regions, known for its refreshing tangy flavor, made from rye bread, raisins, and natural fermentation.

Top Recipe

How to make Kvass - Cooking with Boris

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Classic Kvass: A Traditional Fermented Delight

Kvass is a cherished beverage in Slavic and Baltic regions, known for its refreshing, tangy flavor and natural fermentation process. Brewed traditionally using black rye or pumpernickel bread, raisins, sugar, and yeast, this drink is perfect for those looking to explore authentic, homemade fermented beverages.

Ingredients

💧 1.5 liters (50 oz) water
🍞 2 slices black rye or pumpernickel bread, preferably with maltose
🍇 1/3 cup raisins
🍋 1 lemon (a few slices with peel for steeping, juice squeezed after fermentation)
🍬 100 g (3.5 oz) sugar
🍺 1 teaspoon dry yeast

Instructions

1- Boil Water:

Measure 1.5 liters of water and bring it to a boil in a stainless steel pot on the induction stove.

2- Prepare Bread:

Toast 2 slices of black rye or pumpernickel bread in the Bosch toaster until very dark, resembling burnt toast.

3- Wash Raisins:

Carefully wash 1/3 cup of raisins to ensure cleanliness.

4- Steeping Mixture:

Once the water has boiled, remove from heat and add the toasted bread, washed raisins, and a few lemon slices with peel into the pot.
Cover and let steep for at least 3 hours, or overnight, for enhanced flavor.

5- Strain Ingredients:

Using a "Pelmeninator" slotted spoon and a mesh strainer, remove and discard bread, lemon slices, and the initial raisins from the mixture.

6- Prepare the Ferment:

Add new raisins to the strained liquid in a clean pot, followed by 100 grams of sugar, stirring until dissolved.
Introduce 1 teaspoon of dry yeast.

7- Fermentation Jar:

Transfer the Kvass mixture into a pristine Fido glass jar.
Ensure the container is perfectly clean to prevent fermentation issues.

8- Fermentation:

Seal the jar and place it in a warm spot for 2 days.
If needed, submerge the jar in a larger pot of warm water to maintain a consistent temperature.

9- Filter & Flavor:

After 2 days, carefully open the jar to release built-up CO2, then pour the Kvass through a cheesecloth into another clean jar.
Squeeze fresh lemon juice into the mixture for an extra citrus kick.

10- Refrigeration:
- Seal and refrigerate until cold (about 4°C/39.2°F).
- Optionally, label with a playful sticker.

Prep Time: 15-20 minutes
Cook Time: N/A
Total Time: About 3 days for preparation and fermentation
Servings: 4-6
Equipment: Unspecified brand wooden cutting board, Unspecified brand knife with brown handle and sheath, Blin Brand Stove (jokingly named black electric/induction cooktop), Unspecified brand stainless steel pot, Bosch toaster, Unspecified brand white enamel pot with red floral design, Unspecified brand slotted spoon ("Pelmeninator"), Fido hermetic glass jars, Unspecified brand refrigerator, Unspecified brand white plastic mesh strainer, Unspecified brand kitchen towel or cheesecloth