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You’re gonna appreciate this; a simple, authentic bread kvas that doesn’t need a concentrate! My hubby’s cousin, Angelina, shared this recipe with us. We’ve made it with rye bread and with black bread and both were so refreshing! New favorite for sure – thanks Angelina!
This kvass lasts up to a week in the fridge (probably longer, but it might start tasting kinda strong). You’ll notice it loses sweetness daily as it stands. I think it’s best after a full day in the fridge.
Bread Kvas is uber popular in Russia and Ukraine. You might compare it to a sweet, non-alcoholic beer. From my research, kvass only has up to 1% alcohol content (still probably not recommended for pregos). The longer it sits in the fridge, the more slightly “alcoholic” it gets, but it’s still considered non-alcoholic.
So if you drink it in the first day or 2, there is probably no alcohol in there yet. From what my readers have said, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks. I like to release the pressure from my bottles 1-2 times a day because an over-inflated bottle just makes me nervous.
Ingredients for Bread Kvas:
2.5 gallons or 10 qt of water
1 lb or 9 slices of classic black, dark or rye bread
1 handful of raisins
1.8 lb (4 cups) of sugar
1.5 Tbsp of active dry yeast
3 large plastic soda bottles
How to Make Russian Bread Kvas: (best if prepared in the evening)
DAY 1:
1. Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
2. While waiting, toast the bread slices twice on the darkest toaster setting. Yes. Seriously. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey. We learned the hard way :). It should look like the photo below.
3. When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
4. Carefully remove toasted bread and discard it.
5. In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
6. Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
7. Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
P.S. According to my readers, it’s best to store kvas in plastic soda bottles since they are designed to hold pressurized drinks.
DAY 3: enjoy
DAY 4: enjoy
DAY 5: …..did it really last that long?
How do you make your kvass?
Easy Bread Kvas Recipe
Ingredients
- 2.5 gallons or 10 qt of water
- 1 lb or 9 slices of classic black, dark or rye bread
- 1 handful of raisins
- 1.8 lb 4 cups of sugar
- 1.5 tablespoons of active dry yeast
- 3 large plastic soda bottles
Instructions
DAY 1: (best if prepared in the evening)
- Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
- While waiting, toast the bread slices twice on the darkest toaster setting. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smokey.
- When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
- Carefully remove toasted bread and discard it.
- In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
- Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours.
- Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
DAY 3: enjoy
Notes
Hi Natasha, I’m going to make my first Kvass, with pumpernikel bread and raisin. I’m going to modify the process, once I’m done and if it turns good, I’ll be posting the recipe and procedure, maybe you can try as well.
I’d love to! Thanks David!
Hi there, the Kvass is bottled, as it’s winter while I’m doing this, I did allow to ferment completely and then re-ferment in bottle for carbonation so I know it’s gonna be quite dry in the end. I made it to be my Christmas Kvass wine so other than raisin, I added dried Jujube, cinnamon, cloves and cardamom, plus, I reduce the sugar to 300g and added 100g honey. In two weeks from now I’ll have the response! My yield was 8 x 33 cl
Hi Natasha, I am researching a 3500 year old alcoholic drink, found in a burial of a young woman in Denmark. The ingredients sort of (?) resemble a Kvass, in that it has rye, bog myrtle and yarrow, honey, birch syrup and cranberries and lingonberries.
I wonder if your family or friends have come across a Kvass with similar ingredients? Just a shot in the dark, as I am not finding anything online.
Cheers, David
Hi David, I honestly have never heard of that – I wish I could be more help!
You’re are talking about a “Kvas Gruit”. Google up “Gruit Beer” and you should find a ton more info. 🙂
3500 years old? Then it has nothing to do with bread like we know it. What you are talking about seems more like some kind of gruit-beer. But the cultural evolution is the same, since breadmaking started from exenstive interest in brewing. My two cents…
Hi, i made mine, it is now resting in the fridge, but it has a strong yeasty smell… will that go away in these 8 hours or did i do something wrong?
Hi Vincenzo, I haven’t really noticed a strong smell of yeast and it is difficult to say without being there. If the recipe was followed and the correct yeast used, you should be ok 🙂
Hi I made your recipe and it was delicious. I have a question is the purpose of the bread purely for colour. If so can burnt sugar liquid that’s Browning be used in instead.
Hi, it gives color and flavor to the kvas 🙂 I haven’t tried with burnt sugar instead so I can’t make that recommendation.
Originally the main reason of using bread was to provide yeast since it wasn’t that easy to get in form of dryed powder in your regular East Slavic household. But there always was rye bread at hand to help you with that.
Now, when you have yeast powder available on every corner, the meaning of bread it mainly to provide the “classic” flavour to the beverage. But you can also use it as a yeast provider in this recipe, it will just take longer to fermentize
How would we go about doing a second ferment to add carbonation? Is it possible with kvass?
Hi Catherine, I haven’t experimented and I’m not sure if it is possible. Maybe someone else can share some insights into that? The flavor gets stronger and less sweet with letting it sit longer but it doesn’t seem to be a whole lot more carbonated.
My kvas turned out rather dark, is that a problem?
Hi Owen, As far as the color goes, darker bread will make darker kvass. The darker the better to achieve more color and flavor
Ehm, you don’t need “a second” ferment, the fermentation never really stops (unless you boil your kvas and kill all the yeast in it, which you shouldn’t do). If you had added sugar, it should slowly get carbonated just by resting in your fridge.
This makes a lot but only lasts a week- can you halve the recipe?
I don’t see why not!
Hi! So day one was very sweet, but by day three it was perfect! For some reason, it didn’t pair well with salty fish (taranka).
I used pumpernikel bread because it seemed to be a cross between traditional rye and Russian black bread. Do you happen to have a recipe for Russian black bread? I feel like making my life more difficult.
Hi Yaffi, I don’t have a recipe posted yet for black bread but if I come up with something great, I will let you know!
Yes! Please do 🙂
I use airlocks meant for fermenting pickles or wine on my jars, that way the gasses vent safely and you do not have to worry about bacteria introduction from opening the bottles or jars daily to vent gasses.
I am glad to see this coming back, so tired of my culture being pushed aside in favor of cultures whose only spices are hot ones
Thank you for the great review Zhinka!
Hi Natasha. I have a question please. I note that active dry yeast is used in this Bread Kvas recipe and the drink is not cooked before consumption. Is it safe or good to consume raw yeast though it has gone thru fermentation? I have read that yeast can grow in human body, that is why I am concerned before trying this.
Thank you
Hi, I haven’t heard of that being and problem and it has been made in Eastern Europe for hundreds of years and is still made today all over Eastern Europe so I assume it’s safe 🙂
Hi! I’m a registered dietitian. Yeast can grow in your body, but not by eating it raw. A yeast overgrowth in he body is related more to lifestyle factors and overall nutrition rather than the consumption of raw yeast.
Howdy! I just had a question; I’m making a batch of Kvass myself, and I’ve seen you mention that if you let it sit longer, more sugar is consumed producing a less sweet kvass. I definitely prefer my drinks to be not very sweet so I’d like to leave it for longer.
Just how long would it be safe to leave the kvass fermenting on the counter in that bowl? I’ve seen a day mentioned as making an enormous difference; have you ever experimented with leaving it out for longer than that?
Thanks
Hi John, we really haven’t experimented leaving it longer since we enjoy it as is, but I would guess that an extra day would be safe.
If anyone else has experimented, please let us know! 🙂
My father in law makes it that way. He’s 84 and healthy but forgetting his English, so I’m learning from Natasha.
Thank you for sharing this with us Bruce!
I’m Vietnamese. Thanks for your recipe.
I’m so happy you discovered our blog, Bui. Welcome! 🙂
what does it taste like
It tastes similar to kombucha drink, just a bit sweeter.
Not sure if using plastic bottle for storing fermented drink is best idea… Mason jar probably better alternative. But do whatever you like. Stay cheeki breeki
Hi Mikael, most of my readers recommending plastic due to it being able to withstand pressure better than glass since glass. I have tried both and following the instructions have never had anything burst, thankfully! 🙂
Natasha I tried kvass in a restaurant and loved it. I normally was not raised drinking alchol, and really do not like it (raises my blood pressure among other reasons). However I LOVED kvass. It is far better than other sugar filled non alcoholic options.
One question I have about your recipe is whether I can HALVE the sugar amount? Your recipe comes to about 20g/8oz of kvass. I personally think that is too much as the store bought kvass is very sweet at 17g. Then again it doesn’t taste nearly as carbonated or acidic as the homemade ones I’ve had in restaurants.
How much of the sugar is typically used in the fermenting process by yeast, would you know that?
Thank you!
Hi Muhammed, I don’t know the science behind your question – sorry I can’t be more help with that! The longer you let this kvass sit, the less sweet it will be, even a day can make a notable difference. It is less sweet because the yeast continues to work and consume the sugars in the kvass. I haven’t tried cutting the sugar in half so I’m not sure if it would turn out quite the same.
As someone who brews and distills, I do know the science. The carbonation and alcohol come from the yeast fermenting the sugars, including the sugars from the raisins and bread. This yeast will tolerate about 4% alcohol, so as it gets less sweet it develops more alcohol. The fridge will slow fermentation dramatically so it should keep for a few days no problem. You can easily add less sugar if you want less sweet. And DO NOT USE AIR TIGHT GLASS! The pressure can possibly explode it. The suggestion to relieve pressure every so,often is a good one. Anyway, great recipe for a wonderfully refreshing traditional drink.
Hello,
Nice recipe! As a diabetic, would it be possible to switch sugar with sweetener? 🙂
Hi Christopher, I really haven’t tried that substitution so I don’t know how it would affect the overall fermentation process.
Maybe someone else has experimented making it sugar free? I would love to hear your feedback and thanks in advance!
No, you need sugar to ferment. Sweetener is non-fermentable.
Thank you for sharing! 🙂
I haven’t made Kvas, and I am by no means an expert, but I know from other fermentation projects that the sugar is needed because it’s food for the yeast bacteria. If you switch out the sugar for something other than fruit (which contains sugar), you will starve the yeast and the fermentation will not happen. The longer you let a fermentation sit, the less sugar remains as the yeast eats it all up and converts it to CO2 and alcohol. I do not know what this means for someone who is diabetic, however, because I don’t know the rate in which the sugar is eaten.
Probably not. It would be like making beer with sweetener. For fermentation to occur, you need sugar to be consumed by the yeast/bacteria present in the liquid to create the finished product and carbonate it (alcohol is yeast/bacteria waste). You could cut the sugar, which would mean less fermentation, less alcohol, and less carbonation, but possibly just result in boiled raisin and bread water instead of kvass. Assuming it consumes all the sugar, and is unpalatable for you, you could possibly add some sort of sweetener after it’s finished, either in your glass or in the bottle, but powdered/crystal substances can really excite carbonated beverages, so be careful you don’t make a mess.
I am a diabetic too, and have tried experimenting with non- sugar sweetener. Unfortunately, you can not have fermentation with out sugar, but that does not mean you have to use white sugar, or as much sugar as the recipe calls for.
You can usually reduce the amount by about 1/4 without affecting the fermentation, at least in the Non-to-Low alcohol brewing, but it will affect the sweetness.
Honey and Agave are two healthier alternatives to white sugar. While they remain just as sugary as white sugar, they are a more complex sugar that affects your body a lot differently than sugar.
Also sweetening with 100% fruit juice works, but nothing with preservatives, they can affect the fermentation process negatively.
I have heard, but been unable to experiment with it yet, but I was told if you use pure stevia extract, you can ferment with it, again nothing with preservatives or any other fillers.
Agave is actually 90% fructose while table sugar is 50%. As agave nectar is digested, that load puts pressure on the liver. If you’re avoiding white sugar, it’s best to stick with maple syrup, honey, or coconut sugar.
no. you need sugars to ferment. yeast can only feed off of sugar, such as honey, raw sugar, or white sugar.
So I am a very religious person and have actually never had anything alcoholic and wish to adhere to said beliefs, so I guess I was wondering if this stuff has any real alcoholic content? I have read its very low at the most. I recently found out my Grandfather was Slavic, and sadly I never got to meet him, and thus I’m trying to explore the culture, and figure that the food may be a good place to start.
Allen, the production process is similar to beer making, kvas has very low alcohol content (0.05 – 1.44%) and it is considered a non-alcoholic drink. The main ingredient of kvas is rye bread, and the drink can contain unfiltered yeast in it. I hope this helps.
Oy blyat slav food best, my mama is eastern european and her mama makes the BEST food. If you want a video tutorial, I suggest you watch this video on how to make kvass like a true slav https://www.youtube.com/watch?v=k1UTJKBMvgc
I see you know of the Slav King…. Stay cheeki breeki
Best video. True Slav kvas made by the Slav king.
well allen, if you leave it for under three days, there is just under 1% abv. i like to leave mine for longer, but even then the yeast will kill itself off before it reaches 4%. so, under three days you should be totally fine. its very hard to get drunk off of kvass, and you can buy it in stores even if you are underage.
If you’re Muslim or some other religion that forbids alcohol,I’ve recently read kvas has no more alcohol than soy sauce.Just don’t let it ferment any longer than Natasha says.
This looks delicious! It seems like the bread itself would be a little bitter after toasting it, but any thoughts on ways to reuse it instead of just discarding?
Hi K., The final kvas isn’t bitter, no worries :). I’ve never re-used it for anything. I’m not sure it would be useful for anything else after soaking.
Hi. I’m a gopnik wannabe and interested in trying this recipe. Can I use instant yeast and regular white bread or whole grain bread?
Hi Yudhi, I have always made this with regular yeast so I’m not sure if it would be as effective in the fermenting process to use instant yeast. Also, for color and flavor, black bread is best if you can get it or rye bread.
Dear Natasha,
I got stuck on the bread part so I guess I’ll distract myself with the kompot & chebureki recipe which was successful. Disappeared off the table to soon to take pics, though. But I’ll post it next time. Спасибо, Наташа 😊
I’m so glad you loved those recipes! 🙂
Instant yeast works just fine. Use 25% less.
Thanks for sharing!
Thank you, John. Now, about the bread. Maybe you also can help me with it. From where I come from, black bread or rye bread virtually doesn’t exist. Can I use regular white bread or whole wheat bread?
If you can not get those specific types, the blackest bread available to you will work the best. Wonderful recipe by the way, although it should be noted that the drink might be alcoholic by U.S. standards for health and legal safety.
Whole wheat bread,browned buckwheat or even the Japanese soba noodles(browned) work very well.
you can, but it taste different
Followed exactly as per recipe here, somehow, I don’t get it fermented enough to get the fuzziness. Should you leave it fermented for longer at warm place before straining? Thanks.
Hi Jacky, if everything was done per the recipe, they won’t seem fizzy until they are chilled and refrigerated.
Hi Natasha,
Thanks for getting back to me, I have followed the recipe and refrigerated it for a day, there is basically no gas in it at all. Should I leave it longer? Thanks.
Jacky
Hi Jacky, I think it’s worth a try, but did you possibly use a different kind of yeast? Or possibly cut out the sugar or change anything in the recipe? Also, did you let the mixture cook 8 hours before adding the yeast? Adding yeast to a hot pot will deactivate it. Was your yeast fresh and not expired? I hope we can figure out what caused it to go flat.
When you first add the bread (Day 1, step 2) and leave it overnight, does it need to be left on the heat?
Hi Dzhon, The answer is in step 3: “When water starts to boil, remove the pot from heat.” 🙂
Took a crack at it, tastes just like what my friend’s Polish mom used to give us. Never did get the recipe from her, but this stuff is identitcal.
I’m glad to hear you enjoy the recipe! Thanks so much for sharing your great review!