Sugar-Free Traditional Russian Kvass

Dive into the refreshing world of **Sugar-Free Traditional Russian Kvass**, a naturally fermented beverage bursting with tangy, earthy flavors. This healthier twist on a centuries-old classic skips the sugar while staying true to its roots, relying on toasted rye bread and a touch of raisins for subtle sweetness and rich depth. Perfect as a probiotic-rich, gut-friendly drink, this kvass is beautifully customizable—you can enhance its complexity with fresh mint for an herbal note. Simple to prepare and mildly effervescent, it’s a fantastic introduction to home fermentation, delivering a crisp, invigorating drink that’s perfect on a warm day. Enjoy it chilled as a unique alternative to sugary sodas or as a traditional pairing with hearty meals.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 500 grams Rye bread (preferably stale)
• 4 liters Water
• 30 grams Raisins (optional, for fermentation aid and mild sweetness)
• 1 teaspoon Active dry yeast
• 10 grams Fresh mint leaves (optional, for flavor)

Directions

Step 1

1. Preheat the oven to 180°C (350°F). Cut the rye bread into small slices or cubes and spread them on a baking tray. Toast in the oven for about 10 minutes until dry and slightly browned, being careful not to burn them, as this can impart a bitter flavor.

Step 2

2. Bring 4 liters of water to a boil in a large pot, then remove it from the heat and let it cool slightly until it is warm but not hot (around 40°C or 104°F).

Step 3

3. Add the toasted bread cubes to the warm water in the pot. Cover with a clean kitchen towel and leave the mixture to rest for 6-8 hours or overnight.

Step 4

4. Strain the mixture through a fine mesh sieve or cheesecloth into another pot or large bowl. Discard the bread solids.

Step 5

5. In a small bowl, dissolve the active dry yeast in 1/4 cup of lukewarm water. Stir and let it sit for 5-10 minutes until it becomes frothy.

Step 6

6. Add the dissolved yeast to the strained liquid. If desired, add the raisins and fresh mint leaves for additional taste and fermentation aid.

Step 7

7. Pour the mixture into clean glass bottles or jars, leaving about 2 inches of headspace to allow for expansion during fermentation. Seal the bottles loosely if using screw caps, or use fermentation airlocks if available.

Step 8

8. Let the bottles ferment at room temperature (18-24°C or 64-75°F) for 1-2 days. Check the carbonation daily by lightly loosening the lids or airlocks (this prevents over-pressurization).

Step 9

9. Once the kvass is lightly carbonated and slightly tangy, transfer the bottles to the refrigerator to slow down fermentation. Serve chilled.

Step 10

10. Consume within 5-7 days for the best flavor and freshness.

Nutrition Facts

Serving size	(4600.8g)

Amount per serving	% Daily Value*
Calories	1399.5

Total Fat 16.8g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3132.2mg	0%
Total Carbohydrate 267.4g	0%
Dietary Fiber 31.2g	0%
Total Sugars 25.7g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 529.2mg	0%
Iron 13.7mg	0%
Potassium 1150.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.8%

Protein: 12.9%

Carbs: 76.3%