Rye Kvass ~ Zhivoi Kvass (Живой Квас)

Not only is this an excellent way to use up a stale loaf but it's a little bit of magic as it ferments and fizzes and tastes like a very rustic cross between cider and beer. The most ancient beer I guess.

Once known as Russian 'cola', real Kvass isn't just enjoyed for the flavour and fizz but also for the energy and nutritional content. At times it was safer than water and thought of as medicinal; it could kill parasites and unwanted bacteria. It was the most common drink in every class. As with Piquette, when 'high society' considered it a peasants drink, it also lost its appeal gradually with mainstream society.

Kvass then had to compete with western soft drinks flooding in but more recently making a bit of a come back - yes! We are all starting to need our traditional living foods again. In fact, there is a Russian company called Nikola (which in Russian sounds like 'not cola') who are promoting their Kvass with a campaign touting 'anti-cola-nisation', (haha love it).

The first time we made a large vat of this was the most public. Alla Wolf-Tasker, our local mentor and food doyenne, had invited a famous Russian chef (Vladimir Mukhin) to our little town of Daylesford, to chef at Lake House. They decided to pair Kvass with one of the dishes and she called to see if I could make it. I said yes even though I'd never really made it for anyone but myself, just out of curiosity. It occurred to me that it would be very difficult to successfully brew and meet the standards of both a childhood memory (Alla) and a visiting, patriotic chef (the Russian)? Oh well.

Ah I always say yes. And then get anxious. And whilst I didn't get anything other than the satisfaction and memory - I believe it turned out fine. No regrets.

The word Kvass literally means 'leaven' and is traditionally made with dark Rye bread. I recommend using this to begin with as the flavour carries beautifully and the drink is a gorgeous caramel colour. It also gives a lovely body to your Kvass. After you've made your first few successful batches I think go ahead and experiment with a mix of breads. There is a variation below using hot cross buns or raisin toast too of which I often have ends left over at home.