Beverages

How to make Bread Kvass

A traditional Eastern European fizzy drink brewed from toasted stale rye bread, sugar, and a starter. Expect about 20 minutes of active work, an overnight steep, then 1-2 days of fermentation and a little time in the bottle for fizz.

Quick answer

Toast the rye, steep it in hot water, then strain and cool the liquid. Stir in the sugar and starter, then cover the jar. After 1 day, let it ferment for 1-2 days until bubbly and pleasantly sour. After 2 days, bottle for a light fizz, then refrigerate once carbonated.

Difficulty
Beginner
Total time
2 days
Ingredients
5
Steps
4

Safety

  • • Cool the steeped liquid to room temperature before adding the starter, as heat kills the culture.
  • • Only bottle in containers made to hold pressure, and burp them daily.
  • • Refrigerate as soon as the kvass is fizzy, and open bottles cold and slowly over a sink.
  • • Toast the bread dark but not burnt, since burnt bread makes the kvass bitter.

Step-by-step

Day 0

Step 1: Make the base

Toast the rye, steep it in hot water, then strain and cool the liquid.

  • Set up clean equipment Wash the bowl, jar, bottles, and any utensils before you start.
  • Toast the bread Toast the rye bread until dark but not burnt.
  • Steep and strain Steep the toast in hot water, then strain it out and cool the liquid.
Day 0

Step 2: Sweeten and start

Stir in the sugar and starter, then cover the jar.

  • Add sugar and starter Dissolve the sugar and stir in your chosen starter.
Day 1

Step 3: Ferment and taste

Let it ferment for 1-2 days until bubbly and pleasantly sour.

  • Ferment Leave it at room temperature, watching for bubbles and a malty tang.
  • Taste Taste and decide when it is ready to bottle.
Day 2

Step 4: Bottle and chill

Bottle for a light fizz, then refrigerate once carbonated.

  • Bottle Strain into strong bottles with a few raisins, leaving headspace.
  • Refrigerate Chill the bottles once they are fizzy and open them cold.

What to look for

  • • After steeping: A dark, malty liquid that has cooled to room temperature. A cool base keeps the starter alive so the kvass can ferment.
  • • Day 1-2: Bubbles form and the jar smells malty and lightly sour. That means the ferment is active and ready to bottle while still lightly sweet.
  • • In the bottle: A plastic test bottle feels firm within about a day. That firmness means the kvass has a light fizz and should go in the fridge.

Troubleshooting

  • It never gets bubbly. The starter was weak or inactive, or the room is cold. Use an active ginger bug or a fresh pinch of yeast, and move it somewhere warmer.
  • It tastes too sour or bitter. It fermented too long, or the bread was burnt rather than toasted. Bottle sooner next time and toast the bread dark but not black.
  • The bottles are over-carbonated. Too much sugar, too warm, or left too long before refrigerating. Refrigerate sooner and burp the bottles more often.
  • There is sediment at the bottom. Normal settling from a live, unfiltered drink. Chill it and pour gently to leave the sediment behind.

Storage

Refrigerate the bottles once they are lightly fizzy. Keep them cold and open them slowly over a sink.

Shelf life: about 1 week refrigerated

Serving suggestions

  • • Serve cold on a hot day as a traditional thirst-quencher.
  • • Use it as the tangy base for cold summer soups like okroshka.
  • • Drink it plain or with a little extra fruit or honey.

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Frequently asked questions

What is Bread Kvass?

A traditional Eastern European fizzy drink brewed from toasted stale rye bread, sugar, and a starter. Expect about 20 minutes of active work, an overnight steep, then 1-2 days of fermentation and a little time in the bottle for fizz.

How long does it take to make Bread Kvass?

Most batches of Bread Kvass are ready in about 2 days, though exact timing depends on temperature and how the ferment tastes along the way.

Is Bread Kvass hard to make?

Bread Kvass is a great beginner project — no special skills required, just clean equipment and a little patience.

What do you need to make Bread Kvass?

You'll need Stale rye bread, Filtered water, Cane sugar, Active ginger bug (soda starter), Raisins.

How do I know when Bread Kvass is ready?

Watch for these cues: After steeping: A dark, malty liquid that has cooled to room temperature.; Day 1-2: Bubbles form and the jar smells malty and lightly sour.; In the bottle: A plastic test bottle feels firm within about a day..

How do I store Bread Kvass?

Refrigerate the bottles once they are lightly fizzy. Keep them cold and open them slowly over a sink. Shelf life: about 1 week refrigerated.

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