Kvass | Recipe for kvass | Ievgen Klopotenko - Chef from Ukraine

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a tart flavor.

yeast

💰Cheaper: sourdough starter

Sourdough starter can create a unique flavor.

Dice brown bread.

Dry the diced brown bread in a pan without oil until it gets a firm crust.

Crush the live yeast with your hands in a small bowl.

Add 100 ml of water and 2 tbsp of sugar to the crushed yeast and stir until the sugar is completely dissolved.

Place the dried bread cubes into a three-liter jar with a screw cap.

Pour the yeast mixture and the remaining sugar into the jar with the bread.

Add water to the top of the jar and mix slightly.

Cover the jar tightly and leave to ferment in a warm place for 1-4 days.

Strain the kvass carefully into a clean bowl.

Pour the strained kvass into jars with lids and place in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens