How to Make Berry, Rhubarb, Apple and Ginger Kvaas
Kvaas is a sweet, salty, tangy and sour beverage primed with beneficial bacteria and loaded with minerals to rehydrate your cells, glands and tissues.
Recipe type: Ferments
  • 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
  1. Wash and rinse fruit
  2. Larger fruit, cut into small cubes
  3. You may also puree some of the fruit to give a more intense fruit flavor
  4. Place fruit in jar
  5. 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
  6. Fill jar with filtered water
  7. 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
  8. It will start to bubble, this is all part of the fermenting process
  9. Open lid to release co2 every 2 days
  10. Transfer to fridge once it reaches the taste you like
  11. Keep in fridge up to 1 week
  12. Drink 3-4 ounces each day
Making another batch: To make another batch of kvass, pour all the kvaas out, expect for an inch of the brine into a drinking pitcher that will be stored in the fridge, along with the fruit, add a teaspoon of salt, fill with water, and proceed as before. Second and third batches can be made this way, though they will taste weaker than the first.

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.
Recipe by Melissa Malinowski, ND at