We want to be part of a soft drink revolution where sugar is

replaced with natural flavours, vitamins and probiotics.

Sebastian Rogaczewski

Founder of The Ferment Project

Born and raised in Denmark by Polish parents, Sebastian is bringing a bit of Poland to the rest of the world.

All his life Sebastian has been eating and drinking fermented food and drinks. The Polish cuisine involves a lot fermented food so it was quite natural to do. In Poland everyone eats Kapusta (fermented cabbage) and ogórki kiszone (pickled cucumbers) which are probably the most well known fermented Polish food. And then there is Kwas.


Sourdough rye bread is an essential food element in both Denmark and Poland and the past years it's crossing borders to the rest of the world.  With a unique twist Kwas connects people from different cultures by one of the most simple but important things we know: Bread. 



Kwas based on the traditional production technology has almost completely disappeared from the market. Unfortunately there are drinks on the market today named Kwas that have nothing to do with real Kwas. These drinks are based on malt concentrate as well as numerous additives.  


Our Kwas follows the traditional production which is based on the use of wholemeal rye bread as raw material, as well as additives such as natural fruits. The fermentation process is the most important step in the production of Kwas as the fermentation is key to the the development of the unique flavour and aroma of traditional Kwas.

As traditional Kwas should be our Kwas has a honey-brown colour, and a distinctive taste.


Our organic Kwas provides low energy with just 26 kcal pr. 100 ml. and is a rich source of probiotics, vitamins and minerals especially B vitamins.

Kwas contains beneficial bacteria that can help the gastrointestinal tract as well as help prevent various other gastrointestinal problems. There fore intake of Kwas can have a positive effect on the metabolism and at the same time help eliminate flatulence, hyperacidity and other digestive disorders such as bloating and constipation.

Due to the yeast from the sourdough rye bread Kwas contains a lot of folate - also known as vitamin B-9. It is needed for us to make red and white blood cells in the bone marrow, convert carbohydrates into energy and produce DNA and RNA. Adequate vitamin B-9 intake is very important during periods of rapid growth such as pregnancy, infancy and adolescence. Thats why we say Kwas is for everyone!

Kwas contains mainly lactic acid bacteria, natural organic acids, sugars and amino acids, which play an important role from the nutritional and physiological point of view. 


For​ people with allergies to milk protein, who are forced to eliminate dairy products from their diet, Kwas is a perfect alternative as it is fermented with the participation of lactic acid bacteria.

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The Ferment Project

Sankt Nikolaj Vej 5C

1953 Frederiksberg

2019 The Ferment Project