Kvas

Name: Kvas
Cook time: 290 min
Total time: 290 min
Yield: 12 servings
Cuisine: Eastern European
Ingredients: 500g Dark Rye Bread, Preferably sourdough, sliced and well toasted; 3.5 l Water; 120g Granulated Sugar; 1 tsp Active Dry Yeast; 60g Granulated Sugar; 40g Raisins

Kvas is a lightly fermented, gently effervescent beverage made from crusty dark rye that delivers a toasty, tangy-sweet flavor. It’s an old‑world refresher—rustic, mildly sour and subtly fruity from added raisins—perfect chilled on a warm day or as an accompaniment to hearty food. This simple process yields a bright, homey drink with comforting malt and bread notes.

Kvas is a lightly fermented, gently effervescent beverage made from crusty dark rye that delivers a toasty, tangy-sweet flavor. It... Show more

Traditional Eastern European Recipe

Health Grade

E · Indulgent

Rating

4.0

Time

4 hrs30 min

Price

0,11 €

Calories

67 kcal

vegan

budget

low calorie

easy

meal prep

low carb

Method

Preheat the oven

Heat the oven to 375° F so it is ready when the bread is cut.

Cut the bread

If needed, slice the dark rye bread into rough 1-inch pieces. They do not need to look perfect; uneven, rustic pieces are fine as long as they are close in size so they toast evenly.

Toast the bread

Spread the bread pieces out in a single layer on baking sheets and toast them at 375° F for 15 to 20 minutes, turning once halfway through. You want them very dry and a deep brown color, with lots of toasted aroma, but not black or burnt.

Steep the base

Transfer the toasted bread to a large heatproof pot or bowl. Bring the water to a full boil, pour it over the bread, and stir in the granulated sugar until fully dissolved. Cover loosely and let the mixture steep for 2 hours, until the liquid is dark brown and cooled to below 95° F.

Strain the liquid

Pour the bread mixture through a cheesecloth-lined fine-mesh strainer into a clean pot or large bowl. Let it drain well, then press very gently on the bread to release more liquid without forcing lots of crumbs through.

Add the yeast

When the strained liquid feels just warm, not hot, sprinkle the active dry yeast over the surface and whisk until dissolved. Cover with a clean towel or a loose lid, then let it ferment at room temperature for 8 to 12 hours, until you see small bubbles and the smell turns pleasantly bready and tangy.

Bottle the kvass

Divide the remaining granulated sugar and the raisins among clean bottles. Using a funnel, pour in the fermented kvass, leaving about 1 1/2 inches of space at the top of each bottle, then seal them.

Build the fizz

Leave the bottles at room temperature for 12 to 24 hours to create carbonation. Check them once or twice during that time; pressure builds quickly, so if a bottle feels very hard or overly tight, move it to the refrigerator right away.

Chill thoroughly

Refrigerate the bottles for at least 2 hours before serving. This slows the fermentation, helps the bubbles settle, and makes the kvass taste much more refreshing.

Pour and serve

Open the bottles slowly, preferably over the sink, then pour the kvas into glasses in a steady stream. Leave the sediment behind in the bottle for a cleaner, brighter drink.