Every time I post on Instagram that I have made Fruit Kvass, I get a lot of questions. People want to know what it is and how I make it...soooooo I thought a blog post was in order. Kvass is a fermented beverage commonly made from black or regular rye bread. It can also be made with beets and fruit.
Fruit Kvass is packed with probiotics and enzymes and is great for the digestive and immune systems. It has a mild fruity flavor and fizzy bubbles...which makes it a perfect healthy alternative to soft drinks. My kids love it and also love to help make it.
a quart sized mason jar
1 cup fresh or frozen fruit
pinch of sea salt
1/2 cup whey (learn how to make whey here.)
Place the fruit (any fruit will do) into the mason jar, add whey, and a pinch of sea salt, and fill water up to the jar's shoulder. Cap the jar and leave on your kitchen counter for two to three days. Turn it upside down every now and then to mix. You will know it's ready when you can't really press down on the lid. If the temperature in your home is warm, it will probably ferment quicker. You may even see little bubbles forming...it's ALIVE- my kids love this! I love this drink because with fermentation most or all of the sugar is gone when it is ready.
When it's time to taste, you can strain the fruit, leave it in, or eat it. Your fruit kvass will last in the fridge for about a week---but we normally drink ours in a couple of days!!! Enjoy!
I first tried Fruit Kvass after I got The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. It's great! You should check it out: