Rye Kvass
The taste is not unlike beer, except it's way healthier since it contains tons of probiotics!
Making kvass is a relatively simple process. While the fermentation part takes a few days, you’ll only need a few minutes to actually prep everything. The bacteria and yeast are the ones doing all the work in transforming some pieces of stale bread into a delicious bubbly drink!
Prep time: 20 min
Total time: 4 - 6 days
Yield: 8 servings
Special equipment: Oven; a large baking sheet; a large glass jar; a fine mesh strainer; glass bottles with lid for storage.
Nutrition
per serving (≈247g)Instructions
6 stepsPreheat your oven to 400°F, or 200°C. Line a baking sheet with parchment paper and arrange the bread on top. Bake for approximately 20 minutes or until deeply golden. You want the bread to develop a good amount of color.
Drop the toasted rye bread and sourdough starter into a large glass jar. Pour the warm liquid over the bread and cover it loosely.
Test the liquid, and when it's cultured to your taste, strain through a fine-mesh sieve, discarding the bread and solids.
Recipe Notes
Additional information:
- This kvass recipe lasts up to a week in the fridge. With each day, the flavor develops and becomes richer and less sweet.
- Kvass is ever so slightly alcoholic – with 0.5 to 2.5% alcohol content. The longer it sits in the fridge, the more alcoholic it gets, but it’s still considered a very low-alcohol beverage.
- It’s also possible to flavor kvass in many different ways. Mint is traditional, but you can also use berries, a handful of raisins or caraway seeds for a distinctive taste.
- Sourdough starter is our preferred yeast to use here, but you can also use instant bread yeast with similar results.
