Comments on: Russian Bread Kvass

By: Alison Kay

Alison Kay — Thu, 04 Dec 2025 08:45:18 +0000

In reply to Rob.

I’m sorry this attempt didn’t work. Some of my followers have reported ferments in general (including sauerkraut) going ‘slimy’. Our community group online did some research and it can be due to unintended bacteria, called Leuconostoc, getting in.

Are you using home-made sourdough rye? It’s a not particularly packed cup.

Do you have other ferments sitting around near it?

I would try again, sterilise all the equipment with boiling water, stir it regularly with clean equipment. If you continue to have problems a ‘starter’ – like a blob of sourdough or some unpasteprised kombucha/water kefir will help.

By: Rob

Rob — Wed, 03 Dec 2025 09:20:58 +0000

just failed my first attempt, it was very slimy and thick and would not strain and smelled kind of like banana? Is it a loose cup or packed cup of bread? I will try again once I have more bread to spare as artisan bread is pricey here.

By: Alison Kay

Alison Kay — Mon, 03 Nov 2025 12:02:22 +0000

In reply to Mae Wall. The bread is the starter. Once it has been strained from the first batch it goes into the next one. Hope this helps.

By: Mae Wall

Mae Wall — Fri, 31 Oct 2025 00:52:43 +0000

I am unclear what the “starter” is for subsequent batches. Is it just a small amount of the first batch that is saved? If so, what amount should I save as the starter, and then what do I mix it with for the next batch? Do I need to add the bread again?

By: Alison Kay

Alison Kay — Wed, 03 Sep 2025 09:29:45 +0000

In reply to Dim. I know some people prefer soaking the bread in hot water. Enjoy!

By: Dim

Dim — Sat, 23 Aug 2025 13:20:07 +0000

Afaik yeast dies at 40 celsius. This info saved me quite some ingredients when I was about to put my starter in hot water 🙂

I also prefer to add boiling water to the toasted bread and leave it for 24h before adding sugar and starter. I believe kvass taste is richer, more “bread’y”.

By: Alison Kay

Alison Kay — Thu, 24 Jul 2025 08:03:58 +0000

In reply to Barbara.

Hi Barbara, thank you for your kind words. I am happy to hear you are enjoying my work! I have not yet written my process for beet kvass up yet. I checked the web. This site has a recipe similar to how I do it: https://eatingeuropean.com/how-to-make-beet-kvass/ Let me know how you get on. Alison

By: Barbara

Barbara — Tue, 22 Jul 2025 17:07:21 +0000

Hello hello Allison,
You are adorable, you are such an inspiration in all levels. Thank you for sharing. you are changing my life.
I just read your newsletter and would like to make the Beet Kvass, can you please tell me how to do it? This is the recipe for bread kvass but have no idea when and how to add the beetroot and the garlic and the seeds you mentioned m, in which step of the process and in which form?
Would appreciate some guidance regarding the steps and the process for making beet kvass specifically. Many many thanks

By: Alison Kay

Alison Kay — Mon, 13 Jan 2025 08:17:56 +0000

In reply to Ksenia. Thanks for this wonderful information. I have used other breads too; a different flavour for sure! I have also tried with sourdough starter, but prefer the taste without it.

By: Ksenia

Ksenia — Thu, 09 Jan 2025 16:43:59 +0000

Hi everyone,
I am from Russia and I have tried all kinds of kvass, as each family does it their own way. So here are some thoughts I want to add.
1- your bread does not have to be sourdough. Any bread can be used. As a sourdough baker I obviously prefer it as well, but commercially made yeast breads were prevalent during my childhood and everyone used them just fine to make their kvass. Quality of your bread influences the taste, and while I have used non sourdough bread in the past with great success, I would not use any of those tasteless sliced sandwich breads from the supermarkets.
2- it does not have to be rye bread. Rye is sort of traditional and is what we used to make kvass in my family, but my friend’s family always made kvass with white wheat bread and it was really good too. The colour of your kvass will be greatly influenced by bread color. So will the taste, but not in a bad way, necessarily, it will just have subtle differences. I have a linen bag hanging in my kitchen where I put leftover, hardened or stale bread pieces and that’s what I use for kvass – wheat, rye or a mix. I would think any grain bread, like spelt or kamut, should work just as well, squash / zucchini / corn bread – not sure, never tried.
3- you can add a tiny bit of baking yeast (small amount on the tip of the knife) or a spoonful of sourdough starter to start off your fermentation or wait a bit longer till wild yeast establish themselves. Raisins are also a good idea. I add rye starter.
Hope this helps.