Russian Fermented Oat Kvass
Probiotic and nutritious Russian Fermented Oat Kvass is a refreshing beverage that improves digestion and strengthens the immune system.
Servings: 1 /2 gallon
Ingredients
STARTER
- 1 cup oats groats or steel cut oats
- 2 tablespoons sugar
- 1 tablespoon raisins
- Water boiled and cooled is best
MAIN
- All starter grains
- 2 tablespoons sugar
- Water
Instructions
- Rinse the oats well.
- Combine oats and the rest of the ingredients in a half gallon mason jar.
- Cover with a white lid (it will keep it tightly closed with a small amount of oxygen coming in).
- Shake the jar to mix. Leave at room temperature for three days.
- After three days, drain the liquid and discard (or use it as a hair rinse). The left over grains are your starter.
- To make main batch, add enough water to fill the jar, toss in 2 tablespoons of sugar and shake.
- Leave, covered with a white lid, at room temperature for 3-5 days, or until fermented oat kvass tastes pleasantly. If you remember, scoop out the froth on top a couple of times. The finished oat kvass has some tang and a little fizz, oaty aroma, and matte off white color.
- When ready, I transfer oat kvass to air tight bottles like these, add 3-4 raisins, and store in refrigerator.
- For the following batches, repeat the steps using the original starter grains up to 10 times. After that, discard half the starter grains, and add 1/2 - 1 cup of oats, same two tablespoons of sugar, and a handful of raisins.
Notes
Please use your own common sense when fermenting oat kvass, there is no right or wrong way to make it, and no golden standard for oat to water ratio. Basically, you toss some oats and sugar with water, then wait for oat kvass to sour.
You can use raw honey instead of sugar but it does change the color and flavor. Try using mild flavored honey (no buckwheat!)It's not recommended to use flaked oats unless you can confirm they are raw. Most flaked oats are steam treated to increase shelf life. Even though that treatment doesn't affect nutritional quality of oats, Russians prefer to use whole groats when making oat kvass.
You can use raw honey instead of sugar but it does change the color and flavor. Try using mild flavored honey (no buckwheat!)It's not recommended to use flaked oats unless you can confirm they are raw. Most flaked oats are steam treated to increase shelf life. Even though that treatment doesn't affect nutritional quality of oats, Russians prefer to use whole groats when making oat kvass.