Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs. During the Soviet Union, kvass was nicknamed “The Communist Coca-Cola” (because of colour). In those times we could freely buy Pepsi, but not Coca-Cola.
In my childhood almost every street corner boasts the ubiquitous yellow kvass tanks, which dispense the thirst quencher throughout the day. At that time, we did not know anything about hygiene… This time was used glass drinking glasses ( no plastic!), and after each drinker, the glass was simply flushed with cold water..:) (those were just the times! And no one had a Covid19…)
But kvass was very delicious. And the most important. This is very easy to make it by your self.
Look how to do rye bread by yourself
Bread leftovers use for rye bread pudding.
Home Made Rye Bread Kvass. Leivakali
A Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs.
Ingredients
- 2 litre water
- 400 g fermented rye bread
- 100 g honey ( or less if you do not like very sweet)
- 10 g yeast
- (mint or black currant stalks or leaves)
Directions
- Bring water to the boil and pour over dried and roasted rye bread
- Let set under lid few hours.
- Strain and add honey, yeast ( and peppermint stalks)
- Let the mixture ferment for 5-6 hours.
- Strain the mixture into the towel-covered sieve and drain properly. And pour into bottles. Close the cap
- Keep refrigerated and drink after 2-3 days.
Estonian Cuisine. Eesti Toit. 
OOh. I think I would definitely like this. It is hard to find rye bread here. Is it overly sweet?
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No 🙂 rye bread is fermented bread and this is “sour” 🙂
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I think I would like that! I might give it a go but can I clarify? Is steeping the bread in the water making it fermented, or is there a particular type of rye bread that is already fermented that I must use?
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Yes.
Both are fermented: Rye bread is fermented bread
and adding water you got fermented drink as well (because bread contains sugar and yeasts as starter/leavening)
I believe it will also suit your local bread, just the taste should be a little different, try and let me know 🙂
You can read more about this bread here:
https://estoniancuisine.com/2017/02/23/how-to-do-estonian-black-bread-leib/
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Perhaps I could use sourdough?
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I cannot help you, because in estonia this bread is normality 😦 you should test it and let me know as well 😉
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Lordie, Ruta – I am older than you and kvass was hugely popular in Estonia when I was a child. I loved the taste and would always beg Dad for a sip 🙂 !! Actually it is very simple to make . . . I eat a lot of dark fermented bread . . . so just have to get the yeast since I am not a baker ! . . . But do not think sourdough would work – totally wrong taste to begin with . . .
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Yes maybe. I have been useing regular estonian bread and this is giving “my right” taste 🙂 🙂
But you right. Kali is not from soviet time, this is very old drink from time someone invented bread 🙂
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