Dish · russian
Kvass
Kvass is a low-alcohol drink made by fermenting rye bread with water, sugar, and yeast for a day or two, tasting tart and faintly sour like a mild, bready soda.
Where it comes from
It began as a way to use bread that had gone stale rather than throw it out, fermenting it briefly enough to stay mild and refreshing rather than turning fully into alcohol.
What cooks argue about
The variable that changes the result most is fermentation time: a shorter ferment keeps it sweet and low in alcohol, a longer one pushes it toward something sourer and stronger, closer to a light beer.
Nobody has published a kvass recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.