Kvass is a probiotic drink - similar in that way to kombucha or kefir - that is often mentioned in the various Russian Typikons. It is incredibly easy to make, provides some nutrition, good for the microbiome, and the recipe can be adjusted to suit almost anyone’s taste. It’s basic idea is to combine water, sugar, and yeast. A multitude of historical and modern recipes are available in cookbooks and on the internet, but here is perhaps the simplest recipe for bread kvass:
In a 1 gallon jar, mix
1) one cup of sucanat or muscovado sugar (white sugar will work just as well, but you might want to add molasses for micronutrients and a better taste),
2) a few leftover pieces of good dry-roasted bread (it is probably not worth the bother trying this with chemical-laden “bread product” from a grocery store),
3) and two table spoons of sourdough starter (a teaspoon of regular dry yeast will also work well, if you are not into sourdough),
4) add water
Mix gently, cover with a cloth or a lid screwed on loosely, and set in a warm place. Depending on the temperature in your house and the desired taste, let the mixture ferment for 2 to 3 days or up to a week. Strain, add a few berries, raisins, or mint leaves - or don’t - and set in the refrigerator for another few days. Pour into a glass and enjoy while reading your favorite edition of the Typikon.
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