Kvass

Ingredients

Instructions

1. 1

   Cut or tear the rye bread into small pieces and place it in a heatproof jug or bowl. Pour over the hot water and let it steep for 5 minutes, pressing the bread down so it fully soaks. This quick infusion extracts color and rye flavor without a long brew.

2. 2

   Strain the liquid through a fine sieve into a clean jar or bottle, pressing firmly on the soaked bread to extract as much liquid as possible. Discard the solids. Stir the sugar into the warm liquid until dissolved.

3. 3

   Cool the liquid until just lukewarm, then stir in the instant dry yeast. If the liquid feels hot to the touch, wait another minute; excessive heat can kill the yeast.

4. 4

   Add the raisins and mint, then cover the container loosely so gas can escape. Leave at room temperature for 24 hours, until the drink smells lightly bready, tangy, and faintly fruity, with a few bubbles visible.

5. 5

   Strain again if you want a clearer drink, then chill before serving. Pour carefully, as light carbonation may have developed. Serve cold.

Nutrition per serving

Notes

• •To stay close to the 10-minute active-time target, this is a simplified beginner version; the fermentation rest is essential and cannot realistically be skipped for authentic flavor.
• •For a darker, deeper taste, toast the rye bread until well browned but not burnt before steeping.
• •Use a clean bottle or jar and do not seal it tightly during fermentation, as pressure can build.
• •The finished kvass should be mildly sweet-sour and very low in alcohol when fermented briefly and refrigerated promptly.

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