Traditional Rye Bread Kvass
Learn how to make Traditional Rye Bread Kvass for a probiotic-rich drink with beneficial bacteria that is great for good gut health.
Servings: 4 servings
Equipment
- 64-ounce glass jar with screw-on lid
- Swing top bottles (for decanting), optional
Ingredients
- 5 slices Stale or toasted dark rye bread, broken into pieces
- 1/2 cup Dark raisins
- 2 large Apples, unpeeled and chopped into pieces, seeds removed
- Water, preferably chlorine-free
Instructions
- Add all dry ingredients into the jar and shake to mix well. (See video.)
- Fill the jar with water leaving approximately 2 inches of headspace from the rim of the jar.
- Put a lid on the jar and screw it on tight. Shake the jar vigorously.
- Place the jar in a bowl (to catch any spillage), and place it in a warm (room temperature is fine) spot in the kitchen or pantry out of direct sunlight.
- Each day, loosen the lid to allow any built-up carbon dioxide gas to escape.
- Retighten the lid securely and shake the jar. Place the jar back into the bowl, and return the bowl to a warm spot in the kitchen or pantry out of direct sunlight.
- After two days, begin to taste the kvass. You can let the kvass ferment up to 30 days. Once it reaches a flavor that you like, strain out the solids, and decant the liquid into a bottle and refrigerate.
- Kvass will stay fresh in your refrigerator for at least six months. It will lose its "fizz" after a few days unless decanted into a swing-top bottle. Take caution if you decide to decant your kvass into a swing-top bottle. Make sure the bottles are specifically made for decanting effervescent beverages. Even under the best conditions, naturally fermented beverages can cause swing-top bottles to break. I do not recommend using them.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-traditional-rye-bread-kvass/
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