Russian Bread Kvass
  1. Prepare the first fermentation by toasting the cubed sourdough rye bread, mixing it with sugar and water in a jar, and leaving it to ferment for 3-7 days.

  2. Decant the fermented kvass and add optional sweeteners/flavourings for the second stage of fermentation in a swing-top bottle.

  3. Leave the bottle to ferment in a warm, dark place and enjoy the finished kvass within 3 days.

Course🍹Drink

Diets🌱Vegan...

Category🥤Beverage

Cuisine🇷🇺Russian

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 10m

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