Kvass
Kvass is a traditional Russian fermented beverage made from rye bread. It has a tangy and slightly sweet flavor.
Ingredients - Serves 6
- Active dry yeast - 1 packet
- Raisins - 1/2 cup
- Sugar - 1 cup
- Water - 8 cups
- Rye bread - 8 slices
Let's Get Started
- Toast the rye bread slices until they are dark brown and crispy.
- In a large pot, bring the water to a boil.
- Remove the pot from heat and add the toasted rye bread slices. Let it steep for 4-6 hours.
- Strain the liquid from the bread slices, discarding the bread.
- Add sugar to the liquid and stir until dissolved.
- Allow the liquid to cool to room temperature.
- Sprinkle the yeast over the cooled liquid and let it sit for 10 minutes to activate.
- Transfer the liquid to a clean glass jar or bottles, leaving some space at the top for fermentation.
- Add the raisins to the jar or bottles.
- Cover the jar or bottles with a clean cloth or plastic wrap and secure with a rubber band.
- Let the kvass ferment at room temperature for 24-48 hours, or until it reaches the desired level of tanginess.
- Once fermented, refrigerate the kvass for at least 4 hours before serving.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Beverage
- Prep Time: 30 minutes
- Cook Time: 1440 minutes
- Calories: 100
- Fat: 0g
- Carbs: 25g
- Protein: 2g
- Sodium: 10mg
- Sugar: 10g