Brew bubbly KVASS, a Russian fermented drink. This traditional recipe for Kvass uses sourdough rye bread. Refreshing & packed with probiotic goodness!
Ever wonder why you’re only hearing about kvass now, even though it’s been around since way before our time? Kvass, often described as a ‘fermented fizzy bread drink,’ doesn’t sound all that appealing at first, right? But it has some surprising similarities to another trendy fermented drink you might know—kombucha.
As kombucha grew a big following, it brought a whole wave of popularity to probiotic drinks. Kombucha’s rise got people curious about other probiotic options they could market to ride the trend. And that’s where kvass comes in, like kombucha’s Russian cousin, ready to make its own splash.
What is Kvass Russian fermented drink?
Kvass is a traditional Russian drink hugely popular across the former USSR. It is a bread-based beverage, kind of like what 1500s English ale might have been, and you can either buy it at the store or easily make it at home with ingredients you probably already have.
The process is simple: start by toasting black or dark bread, then let it soak in boiling water overnight. After removing the bread, add sugar and yeast to kick off fermentation. Though it has a small amount of alcohol (between 0.5% and 1%), it’s still considered non-alcoholic by Russian standards.
Kvass is enjoyed by kids and adults alike, mostly just as a refreshing soft drink, but sometimes for its rumored health benefits.
Common Variations on the Recipe for Kvass
Kvass, a traditional fermented drink, comes in various flavors and styles. To make it easier to explore the differences, we’ve put together a list that breaks down the key characteristics of the most popular types.
Rye Bread Kvass
Traditional kvass originated in Russia and Eastern Europe and is typically made using stale rye bread. While bread kvass is the most common type, variations are made with ingredients like beets and fruit.
Beet Kvass
Beet kvass is a fermented probiotic drink with a tangy, earthy, slightly sweet flavor (thanks to the beets.) Packed with gut-healthy probiotics, it’s an easy way to diversify our microbiome and boost our immune system. With its vibrant ruby-red color, beet kvass has been valued in Russia for centuries as a blood tonic, liver cleanser, and digestive aid.
Fruit Kvass
Fruit kvass is often made with fibrous, fleshy fruits like apples, pears, apricots, kiwis, strawberries, and so on—though there aren’t any strict rules. Your everyday off-the-grocery rack wine usually has a bit more alcohol than a typical fruit kvass, but it’s not fully fermented like traditional wine. Fruit kvass is a great “first ferment” for beginners because all you need is some fruit, a bit of whey or a ginger bug, and a jar to get it going.
What does Kvass taste like?
Kvass has a honeyed, malty flavor, a bit like a cross between a blonde beer and mead, but with much less alcohol. Because it ferments only briefly, Kvass typically holds an alcohol content similar to other fermented drinks like kombucha or water kefir, usually around 0.3 to 1.5%.
Opening a bottle of Kvass releases an aroma that’s like a loaf of freshly baked bread cooling on the counter. Its malty sweetness and gentle sparkle make it a refreshing drink, though it may be an acquired taste. There’s a hint of sweetness, but it’s also a little bitter and slightly sour.
You can taste a trace of the rye bread that goes into it, along with delicate bubbles that add a soft fizz. Imagine something like a homebrewed beer made by an enthusiastic amateur. Kvass has that sort of homemade charm.
And with its distinctive flavor, it’s no wonder people often call it ‘bread beer!’
How to Make Kvass with Rye Bread (Recipe for Kvass Bread Drink)
Making kvass is actually pretty simple and only takes four steps. While it does need a few days to ferment, your hands-on time in the kitchen is just a few minutes. The natural bacteria and wild yeast take over from there, turning sourdough bread and water into a bubbly, refreshing drink.
Ingredients and Equipment
Ingredients:
- 1 cup cubed sourdough rye bread (stale is fine)
- 1/2 cup sugar
- 3 to 4 cups filtered water
Optional:
- Herbs, spices, fruit, extra sugar, or honey (to add flavor during the second stage of fermentation)
Equipment:
These items aren’t absolutely necessary, but they’ll make things a lot easier:
- 1-liter (or 1-quart) glass jar with a lid
- Small plastic sieve
- Small funnel
- Knife
- Strainer
- 1-liter (or 1-quart) swing-top glass bottle (for the second fermentation stage)
Preparation of Kvass Bread
- First, toast or bake some dark bread, like rye or pumpernickel. Some even go for sourdough if they want a lighter flavor. And don’t worry if the bread’s a bit stale; in fact, using up old bread is probably how kvass got its start in the first place!
- Next, cut the toasted bread into small, crouton-sized pieces and mix it with hot filtered water. If you’re feeling adventurous, you can throw in a small handful of raisins, too.
- Later that day or the next morning, strain out the bread, then add some cane sugar and a bit of sourdough starter or dry active yeast to get the fermentation going.
Fermentation
- To start the first fermentation, strain the liquid (known as the wort) through a cheesecloth to remove the bread. Then, add any extra flavorings you’d like—mint, fruit, honey, or a source of wild yeast. Let this mixture ferment for about one to two days.
- Once your toast water is ready, strain the toast, squeezing it to get every last drop of flavor. Add the yeast, raisins (if you’d like), and some sugar, then let this mixture ferment for 6 hours to a day.
- When the kvass is done fermenting, chill it in the fridge for a day.
- Finally, remove the raisins and strain the kvass through a cloth to catch any remaining sediment.
Bottling
- After the first fermentation, strain the kvass into bottles and let it ferment one more time. Some people add some extra sugar, like honey, to the bottle at this stage to boost the bubbles during this second fermentation.
- Once that’s done, bottle it up and refrigerate, then let the ‘fermentation gods’ take it from there. Your recipe for kvass should be ready to drink in about 2 to 7 days. That said, with the way kvass fills your kitchen with aromas reminiscent of a 15th-century Russian brewhouse, the wait might feel a little longer!
How to Customize Your Recipe for Kvass
Save those strawberry tops, plum peels, and peach or cherry pits with bits of flesh still clinging to them—all the fruit scraps you’d usually compost. If you don’t have enough to make a full batch of fruit kvass, just keep collecting scraps in the freezer until you’ve got enough.
When you’re ready, combine the scraps in a clean jar with water and a little sugar. Stir it daily, and once it starts bubbling, give it a taste. If you like the flavor, strain, and bottle it. If it’s still too sweet, let it ferment a bit longer.
What is the Alcohol Content in this Recipe for Kvass?
Like kombucha, one thing to keep in mind with kvass is its potential alcohol content. Most homebrewed kvass will have around 0.5% to 1.5% alcohol. However, if it ferments a bit longer or in a warmer environment, the alcohol content can rise to around 2.5%, similar to light beer.
Of course, given children throughout Eastern Europe have no problems drinking it, then most of us should also be fine.
Tips for Limiting the Alcohol in Your Recipe for Kvass
To keep the alcohol content in check, you can ferment your kvass for no more than 15 hours. While kvass is a traditional Russian drink that’s typically considered non-alcoholic, it can have up to 1.5% alcohol by volume (ABV). If you ferment it for longer than 15 hours, the alcohol content can rise.
Conclusion
Kvass is a fermented drink made from rye or black bread, often flavored with fruit, berries, or mint. It’s been brewed since the Middle Ages and is especially popular in Russia, where (alongside vodka) it is considered a national drink. The recipe we shared above proves just how kvass has evolved into many different varieties, with variations in color, thickness, and taste.
