Kvass
A lightly fermented, mildly tangy beverage made from dark rye bread, popular throughout Eastern Europe in summer.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Cut the rye bread into thick slices and toast them in a 350 F oven for 10 to 15 minutes until dry and deeply browned at the edges, which develops the signature toasty color and flavor.
- 2
Place the toasted bread in a large heatproof jar or pot, pour over 8 cups of boiling water, then cover and let steep at room temperature for 8 hours.
- 3
Strain the infusion through a fine sieve, pressing the bread to extract liquid, then stir in the sugar until fully dissolved and let cool to lukewarm (about 100 F).
- 4
Sprinkle the yeast over the lukewarm liquid, add the mint leaves, cover loosely with a cloth, and ferment at room temperature for 24 to 36 hours until pleasantly tangy and fizzy.
- 5
Strain again into clean bottles, dropping a few raisins into each, then seal and refrigerate for another 8 hours; the raisins boost carbonation and the kvass is ready once well chilled.
Plan it in Listahan
Add Kvass to your week, check it against your household's allergens, and build the shopping list automatically.