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# Kvass
Kvass is a Slavic
fermented beverage which is both simple to make and rich in flavour.
- ⏲️ Prep time: ~30 min
- ⌛ Fermentation time: ~1 week
# Ingredients
- 100 g of raisins
- 100 g of sugar
- 3 slices of black bread (e.g. pumpernickel bread, rye bread)
- 1-2 lemons
- 1 pkg (7 g) of active dry yeast
- Optional:
- A handful of coffee beans
- Non-citrus fruits (e.g. plums, apples, kiwi)
# Directions
- Bring 1 L of water in a pot to a boil.
- Burn black bread in a toaster or in an oven until it is thoroughly
scorched to blackness on the outside.
- Once the water has come to boil, remove off heat. Add burned black
bread, a handful of raisins, a few slices of lemon, and coffee beans to
the pot.
- Leave contents of the pot to cool down to room temperature.
- Filter out everything from the pot through a strainer, and pour
contents into a separate, sterilized container. Add sugar and yeast into
the container, and stir until sugar is dissolved. This starts the
fermentation process. The amount of sugar in this recipe should yield
1.0%-2.5% alcohol by total volume at the end of the fermentation
process.
- Add rest of raisins, and non-citrus fruits of your choice. The
fruits will positively impact flavour of the final product.
- If mixture is not already in a mason jar, pour the mixture into a
sterile mason jar, and seal the lid. Place the jar in a warm place
(26-30°C; 79-86°F), and let it ferment for a week, or until it stops
bubbling.
- Remove all raisins and fruits from the jar.
- Squeeze lemon juice from lemons into the mixture. You may drink the
now-complete kvass right away, or refrigerate it before drinking.
# Credits
and Notes
This page was last edited on 2026-09-09 03:49:19.
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