Kvass – a sparkling, refreshing drink for hot summer days

Ingredients for 6 servings:

• 500 g rye bread
• 800 g sugar
• 40 g fresh yeast
• 10 liters of water
• 1 handful of raisins

Instructions

Working time approx. 20 minutes; Rest period approx. 7 days; Total time approx. 7 days 20 minutes

naturally fermented and fermented, traditional Ukrainian drink made from toasted bread

Cut the rye bread into slices. Arrange the slices on a baking sheet and toast them in the oven for about 5-10 minutes without oil (!) under the broiler at about 200°C until browned. Place the toasted bread slices in a 10-liter container, dissolve the yeast and sugar in a little lukewarm water, add them, and pour in 10 liters of water. Cover and let stand at room temperature for 2-3 days. Then strain the kvass through cheesecloth, add the raisins, bottle it, seal it, and refrigerate it (e.g., in the cellar). The kvass is ready to drink after 4-7 days, depending on the outside temperature. The filtered kvass can also be left to mature in the large container in the cellar, becoming more delicious with each day. It tastes best after about 3-4 weeks. Kvass tastes sparklingly refreshing, slightly sweet and sour, and slightly bitter. Note: Kvass is an ancient, traditional Ukrainian beverage, naturally fermented and very healthy, containing primarily natural lactic acid bacteria and yeast, which are essential for a healthy intestinal flora. The first records of kvass in Kyiv date back to 1056. The fermentation method was further developed in Ukraine, leading to pickles, tomatoes, apples, sauerkraut, and so on, and is still a proven, healthy method for preserving food. Thus, all fermented vegetables in Ukraine are called “kvasheni” – from the word “kvas” – meaning “fermentation” in English. (See recipes in my profile.)