ReceptnaptárKvass (Russian fermented bread drink)
Kvass is the traditional fermented bread drink of the East Slavic countries: slightly sour, a little sweet, and containing only trace amounts of alcohol. It's drunk cold on hot summer days, and is also the base of okroshka. It's easy to make at home.
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Method
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- Toast the bread cubes at 180°C (160°C fan) for 15 minutes, until dark brown.
- Put them in a large jar, pour over the hot water, and leave to stand, covered, for 6-8 hours.
- Strain off the liquid, and add the sugar and yeast.
- Ferment at room temperature, covered (but not airtight), for 12-24 hours.
- Bottle it, add a few raisins, and leave to mature in the fridge for a further 1-2 days.
- Serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use well-toasted bread, as that's what gives kvass its dark colour and distinctive flavour.
- Don't seal the fermenting jar airtight, as the gas can build up and crack it.
- If it's too sour, add more sugar at the second fermentation.
- Keep it in the fridge, as that slows the fermentation down.
Frequently asked questions
Does it contain alcohol?
In a small amount, usually 0.5-1.5 percent. Not recommended for children or pregnant women.
What bread works best instead?
Dark rye bread works best; white bread gives a softer, less distinctive kvass.
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