Introduction
Kvass, a beloved Russian beverage, is a refreshing fermented drink made from rye bread, water, and sugar, offering a unique blend of tangy, sweet, and slightly effervescent flavors. The fermentation process yields beneficial probiotics and adds a subtle sourness to the drink, making kvass a delicious and healthful beverage.
Ingredients
- 1 loaf (2 pounds) dark rye bread, cut into 1-inch cubes
- 10 quarts water, divided
- 1 cup granulated sugar
Steps
Soak the bread: In a large bowl or bucket, combine the rye bread cubes with 5 quarts of cold water. Cover and let soak overnight, or for at least 8 hours.
Strain and ferment: Strain the bread mixture through a fine-mesh sieve into a clean container, reserving the liquid. Transfer the strained bread to a colander and rinse well with cold water to remove any excess starch. Discard the bread. In the fermentation container, dissolve the sugar in the remaining 5 quarts of water. Stir in the strained liquid from the bread mixture. Cover loosely with a cheesecloth or a clean kitchen towel and secure with a rubber band.
Ferment at room temperature: Place the fermentation container in a warm, dark place at room temperature (70-75°F). Allow to ferment for 2-3 days, or up to 5 days for a stronger flavor. During fermentation, the kvass will naturally carbonate and develop a slightly sour flavor.
Bottle and carbonate: Once fermented, strain the kvass into clean glass bottles, leaving about 1 inch of headspace at the top of each bottle. Cap tightly and let carbonate for an additional 2-3 days at room temperature, or longer for a stronger carbonation.
Refrigerate and enjoy: Once carbonated, refrigerate the kvass for several hours or overnight before enjoying. Kvass can be stored in the refrigerator for up to 2 weeks.
Tips
- Use a high-quality dark rye bread for the best flavor.
- If you don't have a fine-mesh sieve, you can line a regular sieve with a layer of cheesecloth.
- Be patient with the fermentation process. It may take longer for the kvass to carbonate if the temperature is cooler.
- If you prefer a sweeter kvass, add more sugar to the fermentation mixture.
- Kvass is a versatile drink that can be enjoyed plain, chilled, or diluted with water or ice.
FAQs
Q: Is kvass alcoholic?
A: Traditional kvass contains a very small amount of alcohol (less than 1%), but it is non-alcoholic by definition.
Q: Is kvass good for you?
A: Kvass is a good source of probiotics and has many health benefits, including improved digestion and immune function.
Q: How long does kvass last?
A: Kvass can be stored in the refrigerator for up to 2 weeks.
Q: Can I make kvass without sugar?
A: Yes, you can make kvass without sugar. However, the fermentation process will be slower, and the kvass will be less sweet.
