Rye Kvass
Recipe updated May 11, 2025Malty, ginger-spiced soda with a sourdough soul — fizzy, earthy, and just tangy enough to stay refreshing. The first thing you notice is the deep, bready flavor from fermented rye, like drinking liquid sourdough with a twist of spice. That rustic base gives way to a warm, steady burn of fresh ginger — not sharp, just quietly intense. The finish turns bright and almost lemony, with a light acidity that keeps it crisp. It’s like kombucha’s quieter, grainier cousin — more grounding than sharp, more fermented than fizzy.
Fermentation depends on many factors — the health of your ginger bug, room temperature, humidity, and the sugars you use. Every batch can behave a little differently, so stay observant and adjust as needed. If you see fuzzy mold on the surface, or if the drink smells rotten, yeasty in a bad way, or otherwise unpleasant, discard it — do not taste it. Clean all tools thoroughly before starting a new batch.
Time required
10 min prep, 4–6 days fermentation until it reaches your desired taste. This doesn’t include the time to make the ginger bug starter.
Measurement system
Expected yield 0.0 liters
Ingredients
- 2.72 liters filtered water
- 100 ml rye-barley malt kvass wort concentrate
- 100 g sugar
- 180 ml ginger bug
Equipment
- Fine nylon mesh sieve (200+ micron)
- Flip-top bottles
- Glass jar with airlock
- Measurement cup