Kvass is sweet carbonated drink, product of wild fermentation.
While my peers in the United States enjoyed the taste of Coca-Cola and Pepsi, children born in the Soviet Union were happy drinking kvass.
And now as a parent I try to instill healthy habits in my children who were born in the United States and serve them healthy homemade kvass using an easy recipe that I am about to share with you.
But let’s first understand why kvass is good for you.
Kvass is a traditional fermented beverage having a similar taste to beer. Much like kombucha because of its fermentation process and probiotic benefits, it is commonly made from sourdough starter. You can learn how to make starter from scratchhere.
Kvass improves digestion and boosts metabolism. It helps prevent infections and keep the heart and circulatory system healthy. Kvass simply makes one feel better as it contains lots of vitamins, free amino acids, micro elements and lactic acid.
Nutrition Facts
Kvass offers a wide range of nutrients, includingvitamin B12 and the mineralmanganese. Here is the nutritional background based on a 10-ounce serving of kvass made with sourdough. Note that it may vary based on the ingredients, as the beet variety also offers a host of other critical nutrients.
- 76 calories
- 0.6 grams fat
- 114 milligrams sodium
- 1.1 grams fiber
- 1.6 grams protein
- 16 gramscarbohydrate
- 0.72 grams of vitamin B12 (12 percent DV)
- 5.2 micrograms selenium (7.4 percent DV)
- 0.14 grams manganese (7.2 percent DV)
- 0.08 grams thiamine (5.0 percent DV)
- 14.4 micrograms folate (3.6 percent DV)
- 0.06 grams riboflavin/vitamin B2 (3.5 percent DV)
- 0.64 grams niacin (3.2 percent DV)
- 0.5 grams iron (2.8 percent DV)
- 0.05 grams copper (2.4 percent DV)
- 23 grams phosphorus (2.3 percent DV)
- 8.8 grams magnesium (2.2 percent DV)
Since kvass is considered one of the greatprobiotic foods, there are many benefits such as improving intestinal tract health and enhancing the immune system, which makes nutrients more available to the body. [draxe.com]
After we’ve learned about the health benefits of kvass let’s dive in to the recipe.
Ingredients
For starter (levain)
- 10g starter
- 30g rye flour
- 30g water
For kvass
- 3 liters boiling water
- 100g brown sugar
- 70g barley malt powder
- 50g rye sourdough starter
Directions
Night before:
- Set up rye starter and let it ferment for 10-12 hours
Next day:
- Boil 3 liters of water.
- Add sugar and malt, mix well until dissolved
- Let it cool down to 36-40C/ 97-104F.
- Add starter and mix very well.
- Pour into a big jar, cover tight with lid, place in a dark warm place for 12 hours.
- In 12 hours you should see activity and air bubbles movements in the liquid.
- With help of watering can pour liquid into 2-3 glass or plastic bottles (try to keep as much of the leftover flour inside the jar as possible) screw the lids tight.
- Let it ferment for 8-12 hours at a room temperature.
- Then transfer to the fridge.
- Let it cool down
Please note, the salvaged flour leftovers could stay on the counter for up to 1 week. Before using it in the next batch, add 1 tablespoon of rye flour to it. This will become the starter replacement for your next batch of kvass.
Hope you find this recipe helpful and enjoy kvass as much as my family does 🙌🙌🙌
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Ville
July 11, 2020
Whoa! This is great!
Reply
Natalya Syanova
July 12, 2020
Ville,
Appreciate your feedback 🙌Reply
Pieter
July 12, 2020
Whoa this just went top of the list of what to try next, instantly supplanting kombucha… Thank you!
Maria
July 12, 2020
Не видела этот рецепт ! Но вчера вечером начала готовить квас по рецептам из ваших сториз! А тут как раз опубликованный рецепт! Так что следующий на очереди)) спасибо огромное!
Reply
Natalya Syanova
July 12, 2020
Спасибо, я очень рада 🙌
Reply
July 12, 2020
Hello! I’m Thiago from Brazil and found this recipe awesome!
I was wondering if it’s possible to add other ingredients, like fruit juice in this recipe.
Thanks!
Reply
Natalya Syanova
July 12, 2020
Thank you! You can add any chopped fruit or berries during the fermentation stage.
Reply
Stephanie Koh @ Dailycrumbs
July 12, 2020
Thanks Natasha I am excited to try this! I am doing water kefir and here in Malaysia it is hot hotter hottest!
Reply
Natalya Syanova
July 13, 2020
Steaphanie,
Thank you!
I hope you like it.
It’s very refreshing 😊Reply
Pier
July 12, 2020
Always a step ahead.. my friend !
Reply
Natalya Syanova
July 13, 2020
Pier,
Thank you 🙏☺️Reply
July 12, 2020
Thank you Natasha for the recipe,. I never tried kvass with sd starter. But we used to make with borodinsky rye bread toast.
And I think this mothod is the popular in Russia. Any way will try your method. Any sub for malt powder?Reply
Amanda Ball
January 20, 2024
Hi, could I use liquid malt extract instead of malt powder?
Reply
Natalya Syanova
July 13, 2020
Avin,
Hi!
Actually only malt powder gives that specific flavor.
I know my grandma used to do it with yeast and dark bread.
But recipe with malt and sourdough starter is much better.Reply
André
July 13, 2020
Thanks for this recipe. I was wondering what is the benefit flavourwise of using rye sourdough instead of rye bread. Could you kindly elaborate on this? Why is it better, as you say? The result seems lighter in taste and colour than the bread-made kvass…
Reply
Natalya Syanova
July 13, 2020
To make kvass active using only dark bread won’t be enough, you still will have to add yeast or starter to speed up the fermentation.
Dark bread will give the color, but malt is giving specific flavor, that Kvass has to taste like 😊
Also I was using barley malt powder, which is kind of light colored,
But if you’ll be able to find rye malt, you’ll get deep dark color.Reply
Samantha
July 14, 2020
Thanks Natasha, can I use barley malt syrup??
Reply
Natalya Syanova
July 14, 2020
Yes, syrup will work 🙏
Reply
chucho
July 14, 2020
hola natasha!
Tengo malta de cebada tostada, se puede reemplazar por misma cantidad o sugeris bajar la proporcion?Reply
Natalya Syanova
July 14, 2020
Hola chucho!
try to add half of the required amount, and see how color will change. if it still will be light, add more .Reply
Chucho
July 14, 2020
Gracias! Probaremos entonces. Saludos desde Argentina !
Reply
Paul
July 15, 2020
Hi Natasha, great recipe!
Could you explain a bit more how exactly I would use the left over as starter for the next batch?
Thanks!
Reply
Natalya Syanova
July 16, 2020
Paul,
Hi!
Leftover liquid with flour and all the bacteria I’m keeping covered on the counter up to 1 week.
When you’ll plan to do next batch of the kvass, boil water, mix with sugar and malt, let cool,And add liquid leftovers from previous batch mixed with 1 Tbs of rye flour .
Then follow all the directions.
Every time you’ll have leftovers for next batch 😊Reply
Nariman Riahi
July 17, 2020
wow, never knew about Kvass. This looks very straight froward. Will make it.
Reply
Natalya Syanova
July 18, 2020
Thank you!
It’s so refreshing and good for you 😊Reply
Nariman
July 17, 2020
Natasha, When pouring from container into bottles, should I just strain it?
Reply
Natalya Syanova
July 18, 2020
Hi!
you do not need to strain the liquid, when you pour everything into bottles, the sediment from the flour will fall to the bottom on its own.Reply
Joyce
July 18, 2020
Thank you!
It turned out really well, so have a second batch on the go.
JoyceReply
Natalya Syanova
July 18, 2020
Joyce,
Thank you for your feedback!
Second batch will taste much better. And it supposed to be more active 🙏Reply
Anonymous
July 23, 2020
Наташа, скажите, а можно использовать вот такую malt flour: https://breadtopia.com/store/organic-diastatic-barley-malt-powder/ ? Очень хочется квасу выпить, вспомнить детство!
Наташа
Reply
Natalya Syanova
July 23, 2020
Наташа!
Я не пробовала, но думаю подойдёт.
Посмотрите пожалуйста в рецепте есть ссылка на malt, которую я использую.
Квас, это точно вкус детства 🙏Reply
July 25, 2020
I lived in the USSR in the 80’s for a short while so I remember the big vehicle selling kvass (and the glass washing facility!). I will try your recipe soon as I always have starter but I need to buy malt powder.
Reply
Natalya Syanova
July 25, 2020
The flavor is absolutely the same. You’ll love it 🙌
Reply
Herman Bernström
July 25, 2020
I have a question regarding the first ferme ration in a warm, dark room. How tight should the lid be? I am worrying about a too tight lid might build up some pressure in the jar?
Best
/HermanReply
Natalya Syanova
July 26, 2020
Hi!
First 12 hours there won’t be much pressure. So don’t worry, close lid tight.
Next 8-12 hours when you’ll pour Kvass in the bottles, more pressure will builds up.
You have to close lids tight too, if you want you drink to be carbonated 😊Reply
Nohad Wesam
July 27, 2020
Hi Natasha if I will replace malt syrup for powder the same amount?
Reply
Natalya Syanova
July 28, 2020
Yes it should be about 60-70g for 3 liters of water 😊
Reply
August 11, 2020
Hi Natasha, Angie from Portugal!
First of all I want to thank you for your knowledge sharing!
I love all the recipes you post and the simple way to explain each detail!One question, what is the shelf life for in the refrigerator?
Thank you! And continuation of good work!
Kiss, AngieReply
Natalya Syanova
September 17, 2020
Angie, hi! Thank you for your kindness a as me support.
It never stayed longer than 1 week in the fridge. So maybe it can stay longer, by my family loves it too much 😂Reply
Reza
August 4, 2022
That looks awesome. I’ll definitely try it 👌
Reply
Natalya Syanova
August 8, 2022
Thank you 🙏
Joelle Mabalatan
August 20, 2020
Hi Natasha, can I use white sugar instead of brown?
Reply
Natalya Syanova
August 22, 2020
Hi!
Yes, absolutely 🙏Reply
August 23, 2020
I’ve got a jar of malt extract. I wonder if I can use it in place of sugar and malt powder. What do you think? I live in England so you might call it differently.
Reply
Natalya Syanova
August 24, 2020
Hi!
You can substitute malt with your malt extract, but you’ll have to still add the sugar 😊Reply
Hiroko
August 25, 2020
Thanks Natasha. But our malt extract in England is like honey.,.
Natalya Syanova
August 26, 2020
Try to check in local beer stores, they might have malted rye or malted barley 🙏
Greta
August 29, 2020
Thanks a lot for sharing the recipe. This has been my favorite drink since you shared the recipe. My question is, can we use starter discard or 1 week unfed starter from the fridge? How will it affect the fermentation process?
Thanks
Reply
Natalya Syanova
August 30, 2020
Greats, thank you for your feedback!
I’ve never tried to add starter from the fridge , but you definitely can give it a try.
It should work 🙏Reply
Trish
September 16, 2020
Hi what’s an alternative for barley malt powder? I live in a country where I cannot buy this. Thanks, exicted to make this if possible.
Reply
Natalya Syanova
September 17, 2020
Trish , hi! How about rye malt, or maybe molasses?
Reply
Alina
May 18, 2021
Thank you for this recipe! Can I substitute barley malt powder for molasses? If so, how much do I use?
And for the leftover flour batch, do I add the tablespoon of the rye flour when I am ready to make the second batch?
Reply
Natalya Syanova
May 19, 2021
Hi! I think you can try!
But make adds specific Kvass flavor.Reply
HJ
July 26, 2021
Thank you for sharing. Really enjoy this recipe. I noticed the sediment getting more and more after each batch.
Do i just let it be or i need to dispose some of the sediment after awhile? ThanksReply
Natalya Syanova
August 7, 2021
You can continue to use it, until season is over ☺️
Reply
HJ
August 9, 2021
How do you know the season is over? Thanks
Joseph
August 4, 2022
Why did you choose to use non diastatic vs diastatic barley malt powder?
Reply
Natalya Syanova
August 8, 2022
The one available was diastatic. And it worked very well.
Reply
Masha
August 4, 2022
Hi can I use barley malt syrup I stead of powder? And how much of it?
Thank you?!Reply
Natalya Syanova
August 8, 2022
I’ve never used syrup, but i would go with the same amount as regular malt.
Reply
Anna
August 4, 2022
Is there any food safety concerns from using raw flour in the recipe?
Reply
Natalya Syanova
August 8, 2022
It’s fermented flour, so it shouldn’t be a problem.
The only safety, i would suggest using plastic bottles. Because glass bottle might explode.Reply
Christina
August 4, 2022
Could I use a sourdough starter that uses bread flour instead of rye?
Reply
Natalya Syanova
August 8, 2022
You can, but with rye starter flavor will be better
Reply
Zyanya Gorraez
August 7, 2022
Hi! I love this recipe and wanted to try it but I was wondering if the barley malt powder could be replaced or not used at all? I’m from Mexico and I haven’t been able to find it here unless I buy 5 kg at once 😅
Thank you very much for sharing your recipes!
Reply
Natalya Syanova
August 8, 2022
Hi!
Thank you for your message. Only Malt powder can add that specific flavor to a Kvass. Check your local breweries, they might sell you smaller amount of malt.Reply
Nataliya
August 13, 2022
Hi, what does malt powder does in this recipe, was wondering if I can use malt beverage instead?
Reply
Natasha
August 15, 2022
Do you strain it when drinking, I have lots of stuff coming out on top cause it has lots of gas when opening the bottle. I used malt beverage instead of the powder.
Reply
Paige Woodward
August 17, 2022
Hi! I’m a tad confused…. What is the 10g “starter” in the recipe to make starter?? So there is an ingredient that is a “starter” that is used to make the starter? And where do you get this 10g starter? Is it something we purchase, or if we have to make that too, how do we do it? Thank you! ☺️
Reply
BenC
August 18, 2022
Hello !
Did you read the recipe from the beginning ?
I think you will have the answer 🤗Reply
Natalya Syanova
August 19, 2022
Hi!
Sorry for confusion.
You can make your own starterhttps://natashasbaking.com/sourdough-starter-from-scratch-in-7-days/
Reply
Mikaela
August 20, 2022
My first attempt I killed my starter because the liquid was too hot, and my second attempt exploded two glass bottles all over my kitchen. Hoping my third attempt is more successful!!
Reply
Natalya Syanova
August 29, 2022
Oh noo!
I’m sorry. Hope it will work out.Reply
Amit
August 29, 2022
Thank you for your great content!
I followed the recepie exactly as written but its been already more than 24 hours of fermentation and no bubbles yet, any idea what did I do wrong? I don’t think it’s the temperature as I measured it to be 40 degrees..
Should I wait longer?Reply
Natalya Syanova
September 13, 2022
Just wait little longer, maybe your bacteria isn’t so active.
Reply
William
February 7, 2023
Hi, Thank you for this recipe !
I have 2 questions:
1) how important is it to close tightly the lid during the first phase of fermentation ? I’m afraid of pressure building up in a glass jar..
2) if I want to add fruit for alternative flavor, should it be during second phase ?
Thanks !
Reply
Natalya Syanova
February 10, 2023
Hi!
For first fermentation the pressure won’t be too high!
But for second fermentation , some people had problem with explosions of glass bottles ( pressure was crazy strong)
And yes, add fruit for second phase.Reply
William
February 14, 2023
Hi Natalya thanks for the answer !
I have actually made this recipe ! But my result is underwhelming. The drink is just a little bit fizzy. It doesn’t feel sweet, I guess the yeast has eaten the sugar already. What do you recommend ? I need to try with fruits also but I am not sure actually because the drink feels a little bit like coffee ! My barley powder was very black also, not similar to Yours in your pictures !Thanks !
Natalya Syanova
February 14, 2023
William hi!
First batch is always less fizzy, but if you’ll continue to make more, following batches will get more active and full of bubbles. Also maybe it’s not warm enough? Lower temperature can slow down the fermentation.
About sugar- you can add more , and adjust it to your taste.
Actually real Kvass has to be dark, like yours. At the moment when I was writing the recipe I had lighter barley malt.
If you don’t like color, add less of malt. And fruits at second fermentation.William
February 14, 2023
I see thanks !
Well it’s cold in my house but I’m using a proofing box so temperature wise it’s good. I will continue to experiment!
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