Contents
This article explores kali, a traditional Estonian fermented beverage made from toasted rye bread. Once a clever way to reuse leftovers, kali has become a nostalgic and refreshing drink with a lightly sweet, tangy, and malty flavor. The piece dives into its history, cultural roots, and provides a simple homemade recipe, showing readers how to recreate this old-world soda in their own kitchen.
Ingredients
- 500 g of dense dark rye bread the darker and richer, the better
- 4 liters of water
- 150 g of white sugar adjust to taste
- ½ teaspoon of dry yeast
- A few raisins optional, but traditional
- Lemon slices or mint to garnish optional
Instructions
- Toast the bread: Slice the rye bread and toast it in the oven at 180°C (350°F) until it becomes dark brown, almost burnt. This will give the drink its deep color and rich flavor.
- Soak it: Put the toasted bread slices into a large pot or bowl. Boil the water and pour it over the bread. Let it sit for 5–6 hours (or overnight), allowing the bread to break down and release its malty flavor.
- Strain the liquid: Once the mixture has cooled to room temperature, strain it through cheesecloth or a fine sieve. Discard the bread solids and keep the liquid, which should be dark brown and aromatic.
- Add sugar and yeast: Stir in the sugar until fully dissolved. Once the liquid has cooled to lukewarm (but not hot), sprinkle in the yeast. Stir gently to combine.
- Ferment: Cover the container with a clean cloth and leave it at room temperature for 12 to 24 hours. During this time, the drink will ferment and develop a slight fizz.
- Bottle it: Carefully pour the liquid into sterilized glass bottles. Drop a couple of raisins into each bottle for natural carbonation (they’ll float when the kali is ready). Seal the bottles and refrigerate.
- Chill and enjoy: Allow the kali to sit in the fridge for 1–2 days before drinking. Serve cold, garnished with a slice of lemon or a sprig of mint if desired.
Notes
Kali – Estonia’s old-school rye drink that might surprise you
If someone told you there's a traditional Estonian drink made from leftover rye bread, you’d probably raise an eyebrow. But stay with me—kali (pronounced kah-lee) is way more interesting than it sounds. It’s fizzy, slightly sweet, a bit sour, and totally unique. Think of it as the Baltic cousin of kombucha, except it’s made from bread. Yes, actual bread.
A drink with humble beginnings
Kali isn’t some fancy boutique invention—it started as a practical way for Estonian families to use up stale bread. Centuries ago, tossing food wasn’t really an option, so people got creative. They soaked toasted rye in water, let it sit, added a bit of sugar and yeast, and ended up with this surprisingly refreshing fermented drink. It's been around forever, quietly existing in kitchens and summer cottages. And while it never became globally famous, it holds a pretty strong place in local tradition.So, what does it taste like?
Imagine the scent of fresh rye bread, mix in a bit of maltiness, add a touch of sweetness, and finish it with a light fizz. That’s pretty close. Some people say it reminds them of mild beer (without the alcohol buzz), while others compare it to malt soda or even a flat cola—but none of those descriptions quite do it justice. Honestly, it’s best just to try it.
