How I Make Ancient Bread Kvass
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- Опубліковано 27 чер 2022
- Kvass is a Slavic drink that originated in Russia over a thousand years ago. Real kvass is made from Borodinsky dark rye bread, unlike some other bogus recipes out there. This is how to make the best fermented drink you've ever tasted in your life.
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I had a good giggle at "may or may not accidentally cut your time with us short."
Last time I made kvass, the large wine glass jug I was using for the fermentation wasn't set properly with the airlock to let out gas, and the whole thing exploded and sent shards of glass everywhere. I was picking glass out of the ceiling and carpet for weeks. There was a massive shard of glass right where my head would have been if I was asleep at the time. Almost had another large shard jab into my leg, but it missed me by about 10 cm. Take that advice seriously!
Gosh, I don't think I wanna use glass jars now. My friends grandma says those ugly giant brown plastic bottles are what everyone in Poland used so I might get some of those
Bruh what do you mean by "another"
"...as a guide if you find it challenging making simple trivial choices with unimportant outcomes".
Ha ha. This addresses about 30% of comments in any cooking vid. Love your stuff.
The "sorry greta" caught me off guard lmao good stuff
Oh Yeah me also .. I said Bravo my kinda man !
Your humor is everything. And I'm definitely going to make many of your recipes. You must keep your friends in stitches. Love it. 😘❤
This is by far the most comprehensive recipe from youtube
Thank you!
Welcome! Enjoy!
Always love your videos!
Been waiting for your next video and as always it was great!
Sorry got the wait man))) Took a month break from life))
“simple trivial choices with unimportant outcomes”
don’t you dare assault my life sir
I love you recipes and sense of humour 😁 thank you!
Fantastic recipe.
The planet is safe only if everyone could drink kvas. Yeah, even that traffic cone of greta. 😁
Your recipe is the yummiest I've found around so far! Molasses and ginger! Wow! ты лучший, мой друг! 👍
Many thanks for that. I've always wondered how kvass was made and now one of life's little mysteries is solved.
I hope you have awonderful week.
Welcome! You too!
FYI. Kvas is a healthy, refreshing bread-based drink that dates to over 1000 years ago in Eastern Europe. Nestor, the author of a history of Kievan Rus' from about 850-1110, describes the baptism of Prince Vladimir in 989 and the accompanying celebrations with food, honey in barrels, and bread-kvas.
I made your bread and kvass recipes! Absolutely wonderful -- fizzy, bready fun times. I'll need to make a batch for the beach..
Enjoy man! Glad you liked it!!🍺
Wish i knew of this during lock down, ginger beer eventually got overwhelming.
Definitely going to give this a go, looks good, shot bro.
I drink kvass almost every day, my favorite drink ever ! I even add some caraway seeds to it ! I love making it too , thanks for sharing this
YOU ARE AMAZING! As a chef, as a human! You belong to a very rare "specimen" of our Planet. Thank you very much giving me some of your precious time, helping me on the way making my first ever kvass! You're the best! Greetings from Canada! ❤
Your welcome! Always happy to help and share! Hope the kvass brings some good times)🍺
@@PantsDownApronsOn Today is the 4th day, fermentation slowed down, looks good, but still in the bucket until the evening. I'll pour it in the plastic bottles with some raisins and ginger, and see, how it turns out by tomorrow! Cannot wait for the cool, refreshing kvas of mine first time in my life! More is coming!
I have no desire to make this, but I watched this video because homeboy is so entertaining. I wonder if the Russian market in town has it.
Hilarious jokes and edits. And this looks like the best recipe I have seen yet. Looks delicious....
Glad you enjoyed it
Thanks for making the Квас video, helped me alot! Can you do a video on how to make Медовуха?
Welcome. Could do, yes. Very simple though. Honey, water and yeast.
I love your punchlines on every second minute.. haha! Perfect way to make interesting recipe
My kinda human
That bread colour!!!!! 😍😍😍😍😍😍😍😍
fermented soda! what a novel name for beer, I'll definitely use this in future
I have been wanting to ferment something...this shall be it!!
Thank you for the recipe . I only made brown Krass can't wait to make black Krass. Thanks
Blyat this is the weirdest beverage vegetable tutorial video I have seen.
I love it.
Would it be possible to make it using a store bought loaf of rye bread? I have a friend that grew up over that way and she was telling me about having it as a kid. I want to make her some as a surprise gift.
Yeah sure just add a tiny bit of caraway and coriander to help the flavour.
@@PantsDownApronsOn awesome, thank you very much.
Spasiba !!! Every time I drink it… I put my white striped black Adidas uniform on and I go down… squatting and listening to hard bass!
P.S. of course I help the kvass with firewater to get properly hammered!!!
Thanks !
I made kvass a few times in high school, good times
I think its better to let the air out manually, than to use an airlock in fermentation, because anaerobic conditions kill the yeast and increase methanol production
Hi! Can I use mulberry molasses in your recipe? Only malt molasses?
Do it.
I can't quite make out what your saying about 'sweet thingy'? Is that regular sugar?
Yep
2:39 What is this part of the video?
well i wont be using honey but what yeast do you recommend? there's hundreds of them. baking/bread yeast or alcohol yeast?
Bread yeast is what you need to use. Wine or beer or sake yeast will give you higher alcohol content if you allow it to ferment for long enough and also result in very specific flavours. Might be fun exploring if you want.
@@PantsDownApronsOn i figured as much. I did quit drinking alc and I use kvass as a non alcohol alternative to beer
👌
Can lt you skip adding the yeast?
Add 200 grams sourdough starter
My mum added strips of lemon peel with the sultanas for some added tang....
Can I avoid the sugar and use just molasses and honey?
Sure
Based, but how long can you "save" it ?
Keep it in the fridge first of all then 2 months should be good. After that taste and see how it changes and if you can keep it longer. Usually this stuff don’t go bad if that’s what you’re asking
I prepared 7 liters of kvas following your recipe. I did everything exactly the same way, same amounts, same ingredients. Today is the 2nd day of the 4 days. I opened the lid of the fermentation bucket, and tasted the liquid. It tastes like alcohol, no other taste whatsoever, and I feel it in my head as well, as I'm texting you right now... 🤣🤗😝My question is, if this is normal or I screwed it up?! I wanted to make a non-alcoholic, real Russian kvas I remembered from 1967., when I was one of the Hungarian delegates as a 13 year old пионер celebrating the 50th anniversary of Советская социалистическая революция b Москвe. 🤩Anyway, can you please tell me, that this alcohol will go away, or I can open a liquor store in the basement here?! 🤐😋
Sounds like you making some pretty intense kvass there) 2 days is pretty quick for it to be that alcoholic though. You can send me some pics of your ingredients and the kvass to my instagram and maybe I can spot something. What temperature is the basement ?
@@PantsDownApronsOn Thanks for your reply! I sent you the photos with a message to your Instagram, but seems like you didn't get them, only the text went through. It says "Invite sent." We'll see. The temperature is 19-20 Celsius. Fermentation is very laud. Could that be the yeast? Probably it was too strong? I have no idea.
(black strap-on molasses? must be at very special stores..)
Looks amazing, but are you sure there is no typo in the recipe? 1100gr of sugar+molasses+honey to 7000g of water seems extremely high compared to other fermented drinks.
It’s good. The yeast will eat almost all of that. You can basically ferment it dry if you let it go long enough. We make around 800L a month depending on season and sometimes it goes quicker and sometimes slower depending on the weather. Best taste and pull it when you happy. We find this amount of glucose perfect for the end result. Which is slightly alcoholic and quite dry compared to commercial stuff.
I normally fell kvass in glass bottles and then also one in plastic so I can use the plastic bottle to tell how the carbonation goes.
A little hack for you all if you make a big patch.
Perfect tip!
Spasiba bolshoye, chuvak. Love the editing, very funny.
Kvass is so bomb
especially when there is too much yeast xD
(We made other kind of Kvass, when I was younger. Water, sugar, lemon, yeast. Basically kvass lemonade, really cool stuff)
how it taste? sweet or sauer
Slightly sweet and dry
Damn I'll have to try this recipe
It's way quicker lol
Molasses make it to be genuine klass like an old days
Lol I literally cook like that - without pants and only an apron on👍😂
Gotta get on the channel then)
I've heard of blackstrap molasses and I never heard of blackstrap on molasses
I’m trying to make kvass now and I’m noticing it is too sweet. I honestly think the bread is a huge factor now. Pepperidge Farm Dark Pump is just not cutting it.
Let the yeast eat the sugar until it gets less sweet.
@@PantsDownApronsOn Ok cool will do!
my ancestors are smiling at me, can you say the same, outlander?
That depends if they were progressive thinking by the end or not.
Its 7% alcohol?
Nah it’s like 0.5 to 1.5. You can buy beer yeast though and add some more sugar to make it that high.
It's better to dry the bread
Hi, do you mean just wait for it to dry in a few days?
I'm in Italy in a small town, so far I went to buy Kviatskiy but i want to try at home. And i would like to make it good and dark :)
Also, I see in other videos that they use a cloth to close the fermenting jug, it looks simpler to me than air-tight and the gas valve like in this video.
But i would like you, him (and everyone) to tell what you think about it.
Thanks!
Some chefs here dry it in the oven. It does absolutely nothing for the flavour. If you want the best flavour, toast it in a pan or toaster or over fire if you out in the wilderness. You want the toasted bread notes. The toasting does little to the colour but the molasses is what you need for the dark colour.
As far as the cloth or bucket… just close it. If you want a hard dry kvass it’s better to close up the lid with an air lock but by all means just cover with a cloth to keep insects and stuff away.
If you want it carbonised naturally like in the video, you have to do a bottle ferment. There is no way around this. Unless of course you have a soda siphon.
Carbon dioxide is carbon dioxide whether it comes from farting yeast or a CO2 canister.
Hope that helps 🍻
Ok yeah that helps me a lot! And lol for the jokes :)
So very last, i'll buy some plain dark molasses, not "blackstrap" molasses, is that right? I googled 'susla' but got no results at all. I love the dark colour. Actually sipping some Dark Taras right now but it takes 2 hours train to get it and no gas in it any longer. Thanks!
Blackstrapon molasses is good if you want a more beery bitter flavour(My choice). Dark molasses is just less bitter and a touch lighter in colour
Ok. Makes sense and really gives me the whole picture.
Definitely subbed :)
Thanks for the replies!
Mean it.
Ciao! :)
Mf’r no way that was ginger that was 200% a McDonald’s fries
)))))That funny
Это древнерусский напиток НЕ СОВЕТСКИЙ
Вот именно, я когда услышал "совиет" мои уши чуть не отпали.
Ну чо, они еще на голове) 🍻
Soviet drink? Come on, it’s an Eastern European drink. What a silly thing to say.
Kvass originated from Russia,so it is a soviet drink
@@rigel6857Na-ah! Kvass existed whlie Moskovia was still a swamp. Basically every fermented drink was called a kvass.
@@rigel6857Russia and slavic history is much longer than just the small soviet era.... sheesh.
Get over yourself princess.
Hi Greetings from Baltics Lithuania 🇱🇹 The Kvass or in Lithuanian Gira Born in Eastern Europe that's a fact, but there's no evidence it's russian origin.
But how many people in States know about your country comparing to Russia?🤔🤔
@@Olga-gi5hs how the hell is that an arugement, bot?
Slavics humour always get me. They don't give a fxxk of political correctness. As a Canadian i love Kvass and slavic culture not only because it's very traditional and also very "Don't give a fxxk for hypocritic political correctness".
So wrong. This drink was being made long before the Soviet regime came to power. So like a sympathizer to claim credit for something that was not theirs to claim.
Ah, yes... "Kvass is a Slavic drink that originated in Russia over a thousand years ago..." A thousand years ago there was no Russia xD
Even Moskva (Moscow) from which Moscowian (currently Russian) country originated from, was first mentioned in a middle XII century.
So, that's incorrect to say that thousand years ago there was a Russia (Russians and Belorussians basically taking their name from Rus'). There was Kyivan Rus'. Surprise, Kyiv still exists and it's a capital of Ukraine.
And kvass is basically how people called any fermented drink, so it's not correct to assign it to any particular country.
Don't believe ruzzian propaganda, mate. They always wanna claim what is not theirs.
There was no Ukraine either what is your point lmao
Send me some kvas
Dammit man after only three videos (First was the biltong, then the mold whatever the hell it was, and then this one) I'm not sure if I'm here for the food or the absurdly fantastic edits and side-splitting humor.
The bukake comment had me laughing my ass off. I need to dig out my pankake shirt now, thanks a lot. 🤣