Traditional Bread Kvass

Step 1

Sterilise all tools, equipment and hands with food safe disinfectant or at least soap and hot water.

Step 2

Slice and toast the bread in a dry pan or toaster until nice and dark. Don't just dry it in the oven. It's pointless.

Step 3

Dissolve the sugar and honey in a small portion(1 L) of hot water before adding the rest of the water along with the molasses.

Step 4

Place into a large bucket and add the yeast and toasted bread.

Step 5

Let the kvass ferment at room temperature, away from direct sunlight. The fermentation process will be visible after 24 hours.

Step 6

Let the kvass ferment for up to 4 days, or even longer if you like a dryer drink. You judge the readiness by tasting it daily. It's that simple.

Step 7

Once you are happy with the flavour, you can optionally and recommended strain out the bread. Bottle it to carbonate the kvass. Preferably plastic bottles. This is more of a safety reason, and it's impossible to judge carbonation level in glass. You can also pop a few raisins and a strip or two of fresh ginger into the bottles before closing.

Step 8

Let it ferment for another day or two at room temperature before chilling down in the fridge. Only consume when fully chilled.