What is Russian Fermented Oat Kvass
Fermented Oat Kvass is a traditional Russian beverage. It is a fermentation product of oat grains and water. The word kvass come from kvasit, which means to sour or ferment. There is really no need for me to use the word ‘fermented’ since the word ‘kvass’ already means that. Along with Russian bread kvass, regionally – cranberry kvass, or apple kvass, fermented oat drink was a true staple of multiple generations. In fact, there are written documents showing existence and popularity of multiple varieties of kvass as far as the 10th century.
Fermented Oat Kvass is very nutritious
Oats have a lot of nutrients and complex starches that fermentative bacteria like. When left at room temperature for several days, the oat liquid naturally ferments. It turns into a refreshing beverage full of probiotics and easily digestible nutrients, both from oats and bacterial metabolism. I did a lot of research about oat fermentation and health benefits in this post, if you’d like to check out more science.
Variations of Fermented Oat Kvass
These days folks add a touch of sugar and raisins. The oldest versions use only water and oats, and sometime dried fruit or berries. Either version is fine since there is none, or very little, residual sugar remaining after fermentation. You can add a touch of honey, although it does change the flavor and almost dominates it. Simple oat kvass is very mild and pleasantly oaty. It can be slightly tangy, or quite tart if left to sour for a longer period. It does develop traces of alcohol, but insignificant enough quantity to mention. I don’t have any official data about it, but folks in Russia say it’s about the same amount of alcohol as in kombucha.
Russian folk medicine about health benefits of fermented oat kvass
- cleans body of toxic substances
- improves cardio-vascular system
- improves blood cholesterol
- improves insulin resistance
- benefits digestion
- relaxes nervous system, reduces stress
- strengthens immune system
- and so many more! 🙂
HOW TO MAKE RUSSIAN FERMENTED OAT KVASS
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.
Russian Fermented Oat Kvass
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
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.
15 comments
Please verify the extent to which the jar should be covered at step 7. Thanks!
Hi Susan, same white lid ~
Hello I am Korean and i live in korea 🙂 I made kvass by way of making your bread kvass. But oat kvass? And beet kvasd?? What is exact meaning of Kvass? (I am confused)
What is the difference between oat kvass and Rejuvelac(oat)?
Hi there, from what I know Rejuvelac is fermented grain water, a lot like oat kvass, or other types of grain kvasses. I assume it’s quite similar, if not the same. ‘Rejuvelac’ definition was made popular by Ann Wigmor, who was a raw food advocate, in the 20th century. Since oat kvass, and the likes of it existed long before her time, I venture to bet she adopted the idea from history.
Hi,
Could I use sprouted rolled oats for this?
My guess is why not 🙂
Ppl were for ages sprouting grains to convert complex carbs to simple carbs (For example in beer making). Simple ones are easily available to bacteria and yeast – My guess is that You could get even better end product 🙂
Thanks for such an interesting article! 🙂 I often ferment oats, simply organic oats soaked in boiled and cooled water for 2-3 days (and I reuse a little as a starter, but eat most of it). Is that water from fermentation which I usually pour away the same traditional fermented beverage? How do I do this without sugar or honey?
Thanks in advance!
James
Love oat kvass. For how long does the starter stay good? I mean are you making one batch after another directly, which still means the starter would have to stay good for a month?
Hi Leslie, oat starter spoils pretty quickly so I don’t keep it in the fridge. It just kind of starts to smell funny, ya know.. I pretty much always have fermented oat kissel on hand and I’ve been using that as a starter for oat kvasses.
What is “All starter grains” and where can I get it?
What does”white lid” mean?
https://www.ozon.ru/category/zerna-dlya-prorashchivaniya-9338/
Look! Sprouting oats are easy to get here now!
I found your recipe several weeks ago and am already on batch #5 from my original starter. I use parchment paper secured by the jar ring, with a couple tiny holes poked in it, instead of a “white lid.” I really like oat kvass. I used to make kombucha 20-some years ago; this is easier and mild and very refreshing. Regarding your instructions after the 10th or so batch with the original starter grains. I understand it to mean I’m scooping out half the starter and adding 1/2 cup of new oats (and sugar and raisins) and adding water and that next batch will be the 11th batch. If you keep this going indefinitely, what happens to the individual oats that are never getting swapped out? Would batch #57, e.g., still have some of the original oats? I’d like to keep this going as long as possible.