Kvass(квас) is a fermented drink commonly made with rye bread. It is a popular summer drink, refreshing and naturally carbonated with mildly sour flavor and a hint of sweet.

There are various methods to make kvass. It can be made with sourdough starter, active yeast, or even naturally occurring yeast from raisins or another ingredient. Total fermentation time can vary from a day to several days. The most standard kvass used toasted rye bread as a main ingredient, though other versions use beets or other ingredients.

Rye bread can be pan cooked or toasted in the oven. This helps release sugars from the bread which help with fermentation. Adding honey or sugar also helps; most of the sweetness will disappear as the sugars feed the fermentation process. As fermentation occurs, pressure can build up, so it may be a good idea to use a jar with banded or ringed lid and release pressure each day.

Sometimes kvass is flavored with added ingredients such as mint or lemon. Feel free to add a little something for flavor if desired. Kvass can also be strained and bottled once fermentation has begun.

Kvass is commonly enjoyed as a refreshing drink. It is traditionally drank by everyone and often given to children. Similar to apple cider, it has just enough fermentation for natural carbonation. Kvass is generally non-alcoholic, though it can become slightly alcoholic(less than 2% ABV) if fermented much longer, usually requiring at least a week or two of fermentation. Kvass can also be used in other dishes such as okroshka, a cold soup.

Recipe

Ingredients

• 4 slices rye bread, broken into pieces
• 8 cup water
• 1 tbsp rye sourdough starter or 1 tsp yeast
• 4 tbsp honey

Directions

• toast bread in pan or oven (or toaster)
• combine bread, water in jar
• mix in starter, honey
• let sit overnight(8 to 24 hours)
• strain (remove bread and pour through cheesecloth or similar material)
• let sit until bubbly and fermented, 2 to 3 days (release pressure daily)
• chill (optional)
• serve or store in refrigerator