Easy Sourdough Kvass Recipe

ByNatalya Syanova
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Kvass is a 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 scratch here.

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.

For generations, kvass was a staple drink in many Eastern European households. It was commonly prepared at home using simple ingredients and natural fermentation methods passed down through families. Because it was inexpensive and easy to make, kvass became a refreshing everyday beverage enjoyed by both children and adults. During the hot summer months, a cold glass of kvass provided a satisfying alternative to sugary soft drinks.

One of the things I appreciate most about homemade kvass is knowing exactly what goes into it. Unlike many commercially produced beverages, homemade kvass contains no artificial flavors, colors, or preservatives. The fermentation process creates a naturally fizzy drink with a unique flavor that can range from mildly sweet to pleasantly tangy. Each batch develops its own character, making kvass both enjoyable to drink and rewarding to prepare.Nutrition Facts

Kvass offers a wide range of nutrients, including vitamin B12 and the mineral manganese. 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 grams carbohydrate
  • 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 great probiotic 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)

For kvass 

Directions

Night before:

  • Set up rye starter and let it ferment for 10-12 hours
Starter

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 🙌🙌🙌

Kvass
Easy Sourdough Kvass Recipe

Easy Sourdough Kvass

123kcal
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Prep 25 minutes
Cook 20 minutes
Rise & Rest Time 3 days
Total 7 hours 25 minutes
Crisp, naturally effervescent, and deeply refreshing, this traditional Slavic fermented beverage transforms leftover sourdough bread crusts into a probiotic-rich summer drink. Infused with a hint of honey and raisins, it carries a complex, sweet-tart flavor profile with a beautiful amber hue, offering an authentic taste of old-world fermentation that is both sustainable and simple to craft.
Servings 8 servings
Cuisine Eastern European / Slavic

Ingredients

The Toasted Bread Base
  • 250 g Leftover sourdough bread crusts, stale ends, or whole slices
The Fermentation Brew
  • 2 Liters Water Filtered or dechlorinated, divided into boiling and warm portions
  • 70 g Granulated sugar Or substitute with high-quality raw honey
  • 15 g Active, mature sourdough starter culture at its peak
  • 10 to 12 Whole raisins Organic and unsulfured work best to assist the wild yeast
  • 3 to 4 Fresh mint leaves For a bright, aromatic summer variation

Equipment

  • Large Baking Sheet For deep-toasting the sourdough bread chunks to develop a rich color and flavor
  • 3-Quart Large Glass Jar Or a dedicated fermentation vessel to handle the initial brew and gas expansion
  • Fine-Mesh Strainer
  • Cheesecloth Or a clean linen cloth to filter out fine bread sediment cleanly
  • Flip-Top Glass Bottles Grolsch-style bottles built to safely contain high carbonation pressures
  • Kitchen Scale

Method

Step 1 – The Deep Sourdough Crust Toasting
  1. 12:00 PM – Slicing and Dicing: Preheat your home oven to 400°F (204°C). Take your 250g of stale or leftover sourdough bread and cut it cleanly into small 1-inch cubes.
  2. The Maillard Browning: Spread the sourdough cubes out in a single layer across a large baking sheet. Slide the tray into the oven and bake for 15 to 20 minutes. Keep a very close eye on the oven; you want the bread chunks to turn completely crisp, deeply browned, and slightly charred on the edges. This deep caramelization creates the dark amber color and characteristic nutty profile of the drink. Remove from the oven and let cool completely.
Step 2 – Hot Scalding & Overnight Extraction
  1. 12:30 PM – The Boiling Extraction: Place your deeply toasted, cooled sourdough cubes into the bottom of a thoroughly cleaned 3-quart glass jar. Pour 1.5 liters of boiling water directly over the bread chunks. Stir with a long-handled spoon to submerge the pieces completely.
  2. The Steeping Window: Cover the jar mouth loosely with a clean kitchen towel or cheesecloth secured with a rubber band. Let the mixture sit undisturbed at room temperature for 8 to 10 hours (or overnight). The water will slowly extract the toasted sugars and starches, turning a rich, dark tea color.
Step 3 – Straining & Primary Jar Fermentation
  1. 9:00 PM – Straining the Solids: Place a fine-mesh strainer lined with double-layered cheesecloth over a large mixing bowl. Pour the steeped bread mixture through the cloth. Gather the edges of the cheesecloth and press the soggy bread gently to extract all the rich liquid, then discard the spent bread pieces. Pour the strained amber liquid back into the cleaned glass jar.
  2. Sweetener & Culture Activation: Warm the remaining 500ml of water to roughly 90°F (32°C). Whisk the 70g of sugar (or honey) and 15g of active sourdough starter into the warm water until completely dissolved. Pour this mixture directly into the jar with the strained bread liquid and stir well.
  3. The Raisin Introduction: Drop the 10 to 12 whole raisins (and optional mint leaves) directly into the jar. Cover the jar opening loosely with a cloth or a fermentation cap to let carbon dioxide escape safely.
  4. Warm Primary Rise: Let the jar sit at a warm room temperature of 74–78°F (23–26°C) for 24 hours. Watch for the raisins to expand and float to the surface, accompanied by a light layer of foam and tiny, rising bubbles.
Step 4 – Bottling, Secondary Carbonation & Chill
  1. 9:00 PM (Next Day) – Bottling the Fizz: Taste the liquid; it should taste pleasantly tangy, lightly sweet, and effervescent. Strain the mixture one final time to remove the mint and loose sediment. Divide the active liquid evenly into your flip-top glass bottles, leaving at least 1.5 to 2 inches of headspace at the top of each bottle to prevent over-pressurization. Seal the caps tightly.
  2. The Carbonation Build: Leave the sealed bottles on your kitchen counter at room temperature for 24 to 36 hours to build up natural carbon dioxide gas. Gently squeeze the bottles if using plastic, or check one bottle carefully after 24 hours to monitor the pressure accumulation.
  3. The Deep Fridge Chill: Once the desired carbonation level is reached, move the bottles directly into the refrigerator. Chill completely for at least 12 hours before serving. This stops the wild yeast fermentation cycle, settles the remaining sediment, and forces the gas to dissolve perfectly into the liquid for a tight, crisp fizz. Serve cold!

Nutrition

Calories123kcalCarbohydrates26gProtein3gFat1gSaturated Fat0.2gPolyunsaturated Fat0.3gMonounsaturated Fat0.1gSodium201mgPotassium44mgFiber1gSugar10gVitamin A16IUVitamin C0.2mgCalcium25mgIron1mg

Notes

– **The Importance of the Deep Toast Stage:** The signature dark amber color, malty aroma, and rich flavor of traditional kvass depend entirely on how well you bake the sourdough cubes. Pale, under-toasted bread will yield a cloudy, sour, and unappealing liquid that tastes like soggy dough. Don’t be afraid of a little dark charring on the edges of the bread; those caramelized sugars provide the essential flavor backbone that balances the wild yeast acidity.
– **Why Sourdough Starter Trumps Commercial Yeast:** Traditional old-world kvass is a product of dual fermentation, relying on both wild yeasts (for alcohol and gas production) and lactic acid bacteria (for clean, refreshing acidity). Utilizing your active sourdough starter introduces this complex ecosystem naturally, producing a deeply nuanced, health-promoting probiotic beverage that avoids the harsh, bread-like flavor of commercial baker’s yeast.
– **The Functional Role of the Floating Raisins:** Raisins serve as a highly reliable visual fermentation indicator. Their wrinkled skins contain concentrated natural sugars that feed the wild yeast, and as the yeast consumes those sugars and releases carbon dioxide gas, the gas bubbles get trapped in the fruit’s folds. When the raisins swell and float to the surface, it is your definitive signal that primary fermentation is active and the liquid is ready to be bottled.
– **Carbonation Safety Precautions:**Sourdough fermentation can be highly unpredictable and rapid in warm weather. Always use heavy-duty, fermentation-grade flip-top glass bottles (like Grolsch bottles) or heavy plastic soda bottles. Standard thin glass jars or decorative bottles can explode under the immense pressure built during the secondary carbonation phase. Never leave the bottled kvass at room temperature for more than 48 hours without checking or moving it to the fridge.

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85 Comments

      1. Whoa this just went top of the list of what to try next, instantly supplanting kombucha… Thank you!

  2. 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

  4. Thanks Natasha I am excited to try this! I am doing water kefir and here in Malaysia it is hot hotter hottest!

    Reply

  6. 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

  7. 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

  8. 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

    1. 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

  10. hola natasha!
    Tengo malta de cebada tostada, se puede reemplazar por misma cantidad o sugeris bajar la proporcion?

    Reply

  11. 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

  12. 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

    1. 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

    1. 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

    1. Joyce,
      Thank you for your feedback!
      Second batch will taste much better. And it supposed to be more active 🙏

      Reply

    1. Наташа!
      Я не пробовала, но думаю подойдёт.
      Посмотрите пожалуйста в рецепте есть ссылка на malt, которую я использую.
      Квас, это точно вкус детства 🙏

      Reply

  17. 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

  18. 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
    /Herman

    Reply

    1. 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

  20. 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, Angie

    Reply

    1. 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

  22. 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

      2. Try to check in local beer stores, they might have malted rye or malted barley 🙏

  23. 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

    1. 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

  24. 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

  25. 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

  26. 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? Thanks

    Reply

    1. 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

  31. 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

    1. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

    1. 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

      1. 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 !

      2. 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.

      3. 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!

  38. Love this recipe and have been using for years.
    Quick question – can you consume the sediment or is it best not to? Is there any benefit to drinking it?
    Many thanks

    Reply

  40. Hi Natasha! I’m so excited to try this recipe! Finally got my hands on some rye sourdough starter. My only question is about the left over kvas starter. Does it separate from the kvas at some point during fermentation? Does it get left behind when pouring out kvas? I can’t wrap my mind around how you’d separate that after I mix it in?

    Reply

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