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Kvass - traditional Polish drink


is a non-alcoholic drink obtained in the fermentation of bread. It tastes like bread and has a sweet and sour aroma. Kvass is light brown in color and you will notice a cloudy sediment at the bottom of the vessel it is in. The best kvass can be bought in Ukraine.

Initially, kvass was produced only in households. The first records of it date back to the 10th century and the first "producers" of kvass were the Slavs. From the 16th century, kvass became a national drink in Russia and Ukraine. Until the 19th century, the recipe for kvass was a closely guarded secret, but later it began to be produced in the factory.

How is kvass produced?

Kvass is produced in the process of alcohol-acid fermentation. Materials for its production are wholemeal or rye bread, sugar, yeast and possibly raisins. Although kvass is classified as a non-alcoholic drink, we must know that alcohol is also produced during its fermentation.The alcohol content in the finished kvass is maximum 2.2%. The technology of its production (very similar to the production of beer) causes the kvass to be naturally carbonated.

Nutritional and healing value of kvass

The beneficial ingredients contained in kvass include:

  • Vitamins (B and C)
  • Lactic acid (enzymes and bacteria)
  • Minerals

Eating kvass is beneficial for the human body. It strengthens, activates the growth and renewal of the body. Thanks to the lactic acid content, it regulates the intestinal microflora, as well as improves metabolism and supports the circulatory system. Regular consumption of kvass helps to minimize unpleasant symptoms of allergy, prevent osteoporosis, migraine and mycosis. It also has anti-cancer properties.

The recipe for kvass

Traditional kvass is made from ingredients in the following proportions:

  • Dry wholemeal bread (1 kg)
  • Dry rye bread (0.5 kg)
  • Water (10 l)
  • Sugar (30 g)
  • Yeast (4 g)
  • Raisins (10 dag)
  • Lemon peel (1 teaspoon)
  • Rice (1 teaspoon)

Crumble the dry bread and pour boiling water over it, cover it and leave it at room temperature for a day. A residue  will form on the surface  and must be removed on an ongoing basis. After a day, it should be strained, add yeast mixed in warm water, lemon peel sugar, then cover again and set aside for a day. After this time, we need to strain the acid a second time and pour it into thick glass bottles. We add a few grains of rice and a few raisins to each bottle. After cranking up put the kvass in a cool place for 3 days.