Today I thought to bring you one of my favourite recipes from my homeland of Russia. The amazingly refreshing and therapeutic drink: Kvass: An Ancient Fermented Super Drink. This beverage has at least a 1000 year recorded history of use in and around Russian territories. Kvass is an unfiltered and unpasteurised fermented beverage, is primarily made using rye and barley. This non-alcoholic authentic drink is known for its naturally healthy properties, setting it apart from mass-produced alternatives. Thanks to the fermentation using sourdough starter culture, genuine kvass boasts a rich community of over 100 varieties of beneficial bacteria and yeast. These good microbes contribute to the many health benefits associated with this traditional Slavic and Eastern-European beverage.
Packed with essential vitamins like B1, B3, B2, and B6, genuine kvass also fulfils key requirements for dietary fibres and micro elements (zinc and copper)
What Sets Kvass Apart?
The production process yields a significant number of bioactive molecules and enzymes, also known as “postbiotics”, making it a true nutritional powerhouse. Postbiotics, together with the live bacteria, are responsible for functions that are unique to the benefits attributed to probiotic products. This results in it helping fighting harmful bacteria in the gut.
Enhancement of metabolic activities and nutritional value.
Antioxidant, anti-inflammatory and immune-modulating effects.
Reduction of allergies and improvement of gut function.
Reduction of cardiovascular disease risk.
Reduction of cancer risk.
How To Make Kvass.
Ingredients
2.5 gallons or 10 qt of water
1 lb or 9 slices of classic black, dark or rye bread
1 handful of raisins
1.8 lb (4 cups) of sugar
1.5 Tbsp of active dry yeast
3 large plastic soda bottles
Technique
DAY 1:
1. Fill giant stock pot with 2.5 gallons of water (or divide it into two large pots) and bring to a boil.
2. While waiting, toast the bread slices twice on the darkest toaster setting. Yes. Seriously. Darker bread makes darker kvass. Toast bread either outside or in your garage or your house will get smoky. We learned the hard way 🙂 3. When water starts to boil, remove the pot from heat. Add a handful of raisins and toasted bread to the pot, cover with the lid and let it stay overnight or at least 8 hours.
DAY 2:
4. Carefully remove toasted bread and discard it.
5. In a medium bowl, mix together 4 cups of sugar and 1.5 Tbsp of yeast, add them to kvas mixture and stir.
6. Cover with plastic wrap or lid and leave the mixture on the counter for another 6 hours, stirring every couple hours. 7. Discard floating raisins by scooping them up with a large spoon. Using strainer or cheese cloth, pour kvass into bottles, loosely cover with lid and refrigerate overnight. The following day once the bottles are completely chilled, you can tighten the lid.
NOTE: It is best to use plastic bottles as they are designed to hold pressurised drinks.
Day 3 -Enjoy chilled!
Wrapping Up
Enjoy making Kvass: An Ancient Fermented Super Drink – this refreshing, nutritious beverage, make a batch to keep at home in the fridge to come back from a long weekend raving to. Make a batch to keep in your chilly bin during a festival to keep your gut health in check over a time when you may be putting your body through more stress than usual. Stay safe, and make the most of the rest of this festival season!
Don’t forget to check out our awesome Shop for so many cool festival outfits, accessories, and even Fibre Optic Ravewear!
Leave a Reply
You must be logged in to post a comment.