This fermented drink was popular during Middle Ages in Europe. Now a days, it’s still popular in Eastern Europe like Lithuania, Russia and Poland.

This kvass is created by the natural fermentation of bread (wheat, rye or barley).

You might compare it to a sweet, non-alcoholic beer. From what I’ve found, kvass only has up to 1% alcohol content. The longer it sits in the fridge, the more slightly “alcoholic” it gets, but it’s still considered non-alcoholic. Also, it might start tasting strong. I don’t know, it never lasts!

To make this fizzy sweet drink you will need

450g of toasted Dark whole bread. I prefer rye bread. But you can use wheat or barley.

4,5l of water

100g more or less Sugar (it can even be optional)

20ml of dry active Yeast

250ml of dry raisins

Bring water to a boil. Then add bread and let soak over night (around 8 hours). Strain and discard bread. Then add sugar and yeast. Mix well and pour into a glass container with a cloth on top. Let sit at room temperature for about 48h. When ready, close tightly and refrigerate. This kvass lasts at least a week in the fridge. Shake a little before serving.

Hope you enjoy it! If you try this recipe, please tell me about it. Share your experience!

In health,

Chantal