How long does Traditional Russian Bread Kvass (Хлебный Квас) take to ferment?

Traditional Russian Bread Kvass (Хлебный Квас) takes approximately 2 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Traditional Russian Bread Kvass (Хлебный Квас) vegan?

Yes, Traditional Russian Bread Kvass (Хлебный Квас) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

How difficult is it to make Traditional Russian Bread Kvass (Хлебный Квас)?

Traditional Russian Bread Kvass (Хлебный Квас) is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Traditional Russian Bread Kvass (Хлебный Квас)?

To make Traditional Russian Bread Kvass (Хлебный Квас), you'll need: RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart (4.7L), E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 2.9 gal/11L), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Traditional Russian Bread Kvass (Хлебный Квас) make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Traditional Russian Bread Kvass (Хлебный Квас)?

Once fermented to your liking, store Traditional Russian Bread Kvass (Хлебный Квас) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Traditional Russian Bread Kvass Recipe

Name: Traditional Russian Bread Kvass (Хлебный Квас)
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 pound (450g) Rye bread, preferably dark or pumpernickel, cut into 1-inch cubes; 4 quarts (3.8 liters) Filtered water; 1 cup (200g) Granulated sugar; 1 teaspoon (3g) Active dry yeast; ¼ cup (40g) Raisins, preferably organic; Small handful Fresh mint leaves (optional)

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Recipe by Ori Iscovici

Published 1/4/2026

Make It Yours

Ingredients

ingredients0 / 6

1 pound (450g)Rye bread, preferably dark or pumpernickel, cut into 1-inch cubes
Note: Stale bread works perfectly. The darker the bread, the richer the flavor. Avoid bread with added oils or preservatives.
4 quarts (3.8 liters)Filtered water
Note: Chlorinated water can inhibit fermentation. Use filtered, spring, or boiled and cooled water.
1 cup (200g)Granulated sugar
Note: Feeds the wild yeast and lactobacillus. Can reduce to ¾ cup for less sweetness.
1 teaspoon (3g)Active dry yeast
Note: Optional but helps jumpstart fermentation. For wild fermentation, omit and extend fermentation time.
¼ cup (40g)Raisins, preferably organic
Note: Adds natural yeast and subtle sweetness. The white coating on organic raisins contains wild yeast.
Small handfulFresh mint leaves (optional)
Note: Traditional addition for refreshing flavor. Add during second fermentation.

Instructions
Enjoy the process

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Preparing the Bread

Toast the bread cubes: Preheat your oven to 350°F (175°C). Spread the rye bread cubes on a baking sheet and toast for 10-15 minutes until deeply browned and crispy, but not burnt. The darker the toast, the richer and more complex your kvass will be. Don't worry if some edges get quite dark—this adds authentic flavor.

Cool completely: Remove from oven and let the toasted bread cool to room temperature, about 30 minutes. This step is crucial—hot bread will kill the beneficial microorganisms.

Creating the Base

Boil the water: Bring 4 quarts of filtered water to a rolling boil, then remove from heat. This step helps extract flavor from the bread and dissolves the sugar.

Combine bread and hot water: Place the cooled, toasted bread cubes in a large glass jar or food-safe plastic container (at least 1.5 gallon capacity). Pour the hot water over the bread. The bread will float—this is normal.

Add sugar: Stir in 1 cup of sugar until completely dissolved. The mixture will look like dark tea with floating bread.

Cool to fermentation temperature: Cover loosely with a clean kitchen towel and let cool to room temperature (68-75°F/20-24°C). This typically takes 2-3 hours. Be patient here—adding yeast or raisins to hot liquid will kill them.

Starting Fermentation

Add fermentation starters: Once cooled to room temperature, add the active dry yeast (if using) and raisins. Stir gently to distribute. The raisins will float and bob—a delightful sign of life to come.

Cover and ferment: Cover the container with a clean kitchen towel or cheesecloth secured with a rubber band. This allows gases to escape while keeping out dust and insects. Place in a warm spot away from direct sunlight.

Monitor fermentation: After 12-24 hours, you should see bubbles forming on the surface and the raisins dancing up and down. The liquid will begin to smell yeasty and slightly tangy. This is exactly what you want!

Taste and strain: After 2-3 days, taste your kvass. It should be pleasantly tangy with a slight sweetness and very mild carbonation. When it reaches your preferred flavor (more time = more sour), strain through a fine-mesh strainer or cheesecloth into clean bottles, discarding the bread and raisins.

Bottling and Second Fermentation

Bottle for carbonation: Pour the strained kvass into clean glass bottles, leaving 2 inches of headspace. If desired, add 2-3 fresh mint leaves to each bottle. Cap tightly.

Second fermentation: Leave bottles at room temperature for 12-24 hours to build carbonation. Burp the bottles once or twice by briefly opening the cap to release excess pressure—this prevents explosions.

Refrigerate: Once carbonated to your liking, refrigerate immediately. Kvass will keep for 1-2 weeks refrigerated, though it's best consumed within the first week.

Continuous Brewing (Optional)

Reserve starter: Save 2 cups of your finished kvass before drinking it all. Use this as a starter for your next batch, reducing fermentation time to 1-2 days. This creates a continuous kvass culture that deepens in flavor over time.

Serving Suggestions

Serve chilled over ice. Traditional accompaniments include a slice of lemon or a sprig of fresh mint. In Russia, kvass is often enjoyed with hearty meals or as a refreshing afternoon drink. Some people add a pinch of salt for an electrolyte boost—wonderful after exercise or on hot days.