Kvass: when bread becomes a fermented drink
Harbin’s bakery tradition supplied a base for kvass, a drink made by extracting flavor from bread and fermenting it with yeast and lactic cultures.
Bread gives kvass its base flavor before yeast and lactic cultures develop the drink through fermentation. Harbin’s bakeries and local producers helped make kvass part of everyday food culture, where ingredients and methods from different traditions meet at the table.
Harbin’s bakery tradition supplied a base for kvass, a drink made by extracting flavor from bread and fermenting it with yeast and lactic cultures.