I finally managed to make this recipe, a drink from my childhood. In the summer, when I would go out with my parents, we would have ice cream and kvass, poured straight from the barrels in the street, just like beer.
Kvass is a Russian origin beverage and it's the result of yeast fermentation (like some Romanian drinks: 'socată', or fermented elderflower lemonade and 'bragă' or millet beer). Classic kvass is made from natural yeasts like rye and sourdough. Lately, white bread yeast is being used to produce kvass, but the therapeutic effect and the taste are not at all the same. For this recipe, I recommend using rye sourdough and whole rye bread.
It's got many important therapeutic benefits and it's also an excellent refreshing drink, slightly fizzy:
- it contains loads of B1 and E vitamins and ferments which improve digestion
- it adjusts the metabolic activity
- it improves blood circulation and heart activity
- it's good when you are thirsty
There are so many other benefits, but it would take me too long to describe them and all the things I found about it. Anyway, kvass is from the same category as the drinks resulted from the lactic acid fermentation, such as kefir, yogurt etc.
It's absolutely delicious, slightly bread scented, mildly fizzy, a perfect drink for hot days and not only.