Kvaas is a sweet, salty, tangy and sour beverage primed with beneficial bacteria and loaded with minerals to rehydrate your cells, glands and tissues. It is super inexpensive and easy to make right on your kitchen countertop. Traditional to Russia and the Ukraine and popularized by Sally Fallon-Morell's Nourishing Traditions book, kvass is the result of the fermentation process by friendly Lactobacillus bacteria, which gives the brine a tangy flavor and nutrient boost every body can benefit from!
You can make kvaas from any fruit or vegetable. Today I am sharing my fruit kvaas ideas and recipe. Also, here is my recipe on traditional beet kvaas-the blood tonic.
- ½ cup of fruit (raspberries, blueberries, mulberries, strawberries, cherries, oranges, green apple, rhubarb, lemon, lime, watermelon, etc...)
- 3 slices of ginger
- ½ Tablespoon whey or juice from sauerkraut (here's how to make whey) (this ingredient can be optional, but it speeds up the fermenting time)
- ⅓ Tablespoon sea salt
- Filtered water to fill jar
- 1 quart mason jar and here are clear glass flip top bottles
- Wash and rinse fruit
- Larger fruit, cut into small cubes
- You may also puree some of the fruit to give a more intense fruit flavor
- Place fruit in jar
- Add whey/sauerkraut juice and salt. If you don't want to use whey or sauerkraut juice, you can double the salt instead, though it takes a bit longer to ferment
- Fill jar with filtered water
- Cover with a tight fitting lid and leave on the counter at room temperature for 2-4 days to ferment to your taste and liking
- It will start to bubble, this is all part of the fermenting process
- Open lid to release co2 every 2 days
- Transfer to fridge once it reaches the taste you like
- Keep in fridge up to 1 week
- Drink 3-4 ounces each day
Making more: This recipe can be easily doubled for a half-gallon jar or quadrupled for a gallon jar.
Adding starters: If you'd like to speed up the fermentation process, you can add a tablespoon or two of whey, sauerkraut juice or kimchi juice to the jar to speed up the fermenting process.