Quick Answer
To make kvass with leftover bread scraps, mix equal parts water and coarsely chopped bread in a container, let it sit at room temperature for 24-48 hours to ferment, then strain and drink. You can add flavorings like fruit or herbs to taste. This process creates a nutritious and probiotic-rich beverage.
Gathering Ingredients and Equipment
To start making kvass, you’ll need 1 cup of leftover bread scraps (preferably day-old bread), 1 cup of water, and a large glass or ceramic container with a lid. You can also add flavorings like fruit, herbs, or spices to taste. For a basic recipe, use a 1:1 ratio of bread to water. If you’re using a wooden spoon or other utensil, make sure it’s clean and sanitized to avoid contamination.
Fermentation Process
Combine the bread and water in the container, and let it sit at room temperature (around 68-72°F) for 24-48 hours. This will allow the natural yeast and bacteria on the bread to ferment the sugars in the bread and create lactic acid. During this time, you may notice bubbles forming on the surface and a sour smell, which is a sign that the fermentation process is underway. After 24-48 hours, strain the mixture through a cheesecloth or a fine-mesh sieve into a clean container. Discard the solids and reserve the liquid.
Enjoying Your Kvass
Once the liquid has been strained, you can drink it as is or add flavorings like lemon juice, honey, or mint. Kvass can be served chilled or at room temperature, and it’s best consumed within a few days of making it. Keep in mind that the longer it ferments, the stronger the flavor will be. If you prefer a milder taste, you can strain the mixture after 12-18 hours and refrigerate it to slow down the fermentation process.
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