Sugar-Free Traditional Russian Kvass
Discover the authentic taste of Eastern Europe with this Sugar-Free Traditional Russian Kvass recipe, a perfect drink for health-conscious enthusiasts and fermentation fans alike. Crafted from simple, wholesome ingredients such as toasted rye bread, water, and optional touches like raisins for natural sweetness and mint for a refreshing twist, this kvass is a naturally fizzy, probiotic-rich beverage without added sugar. With minimal prep time and an easy fermentation process, this recipe allows you to enjoy a tangy, flavorful drink reminiscent of rustic traditions. Perfectly chilled, it’s a thirst-quenching alternative to sugary sodas and a unique addition to your beverage repertoire. Ideal for those seeking a sugar-free fermented drink or a taste of traditional Russian cuisine, this kvass is sure to impress at any mealtime or gathering.
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Recipe Information
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)
Instructions
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.
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).
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.
4. Strain the mixture through a fine mesh sieve or cheesecloth into another pot or large bowl. Discard the bread solids.
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.
6. Add the dissolved yeast to the strained liquid. If desired, add the raisins and fresh mint leaves for additional taste and fermentation aid.
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.
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).
9. Once the kvass is lightly carbonated and slightly tangy, transfer the bottles to the refrigerator to slow down fermentation. Serve chilled.
10. Consume within 5-7 days for the best flavor and freshness.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 25.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1151 mg | 24% | |
*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.
