Winter Kvass
Video (8:39). Milk Kefir and Rye Flour Starter, Dark Rye Bread and Spices.
There are a few ways to make kvass that are common to specific regions or areas of the world. Sometimes it is made with wet, spent brewers grain, sometimes with a wort (or broth) like making beer is used and yeast is added. Nowadays, unless you are making it at home, it’s usually made with a factory concentrate. I prefer using my own starter, similar to how Zuza makes her winter kvass. You can use sourdough starter that is both vegan and gluten free if you like, and add anything from fruit to hops or other spices. Of course koji can be added to kvass, although the method should be altered a little. With koji or even just yeast added, kvass can exceed the typical 1% alcohol level that occurs naturally.
Today I’m going to be making an East European fermented bread drink called kvass. In Poland this is called chlebowy kwas, which translates as bread acid. In Eastern Europe we often drink it in the summertime because it’s a very refreshing drink. But today I’m going to make a more wintry version with some warming spices.
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