By now we’ve all heard of the benefits of good bacteria in our body’s micro biome and the wonder it does for effective digestion and overall gut health. We’ve had the kombucha, the yogurt and the overpriced “health shots” that we see in plastic bottles at the grocery store, but what about something that can be made at home without an extensive knowledge of fermentation and that can be made utilizing food scraps. The solution to our niche problem is kvass.
Kvass is a simple lacto-fermented beverage (a fermentation that turns sugars into lactic acid - you’re safe fellow non-dairy friends) that offers a semi sweet, funky fruity drink packed with that good bacteria and it’s incredibly easy to make. It also lends itself to those of us who buy fresh fruit in good faith and eventually end up tossing it because we waited too long. But that not-perfect fruit, alongside any fruit scraps or trimmings are the perfect ingredients for a fresh summer beverage.
With its origin in northern Eurasia, kvass utilized the yeast and other bacteria in old bread, storing it with water and letting it ferment. In modern days, it can be adapted with any combination of your favorite fruits or vegetables. The process is simple, save fruit scraps in the freezer until you have enough or buy them fresh, and chop them up, covering with sugar and water in a clean fermentation-ready vessel that you leave on your kitchen counter for at least two days will yield a beautifully colored punch with complex and refreshing flavors. Use this recipe as a base to build off of. Apples and berries alongside dragon fruit skins worked beautifully creating a flavor akin to a less sweet pink Gatorade. Add some ginger citrus and mint instead, and you can have a zippy, refreshing ginger beer-like drink perfect for summer days.
Some notes about the fermentation: lacto-fermentation does not require oxygen, so the vessel can stay sealed, however this process does produce gas essentially carbonating the beverage. The first day is likely fine to leave it alone but any day taken further, and your kvass should carefully be “burped” and stirred at least once a day. I wouldn’t take it further than a four-day ferment as you want some of the sugar to remain, anything further will only increase in funk. Fresh raw honey is also a great additive that will deliver even more of the natural bacteria we are taking advantage of, but this can accelerate the fermenting process.
Apple, Berry and Dragonfruit Kvass
Scroll down for a printable version of this recipe
Yields: 3 4 ounce jars
Prep time: 10 minutes
Inactive time: 24 hours to 72 hours
1 lb fresh fruit or fruit scraps
1/4 cup sugar
3-4 cup water
*Anything else you can possibly think of can be added, keeping in mind 1 lb to 1/4 cup ratio.
1. Add fruit to a clean fermentation-ready container.
2. Combine sugar and water until dissolved.
3. Pour sugar/water combo over fruit and stir.
4. Store at room temp for 1-4 days, opening and stirring daily.
*Each day fermented longer will lead to less sugar and more carbonation. Container may need to be burped more than once.
5. Once satisfied, distribute into smaller containers and refrigerate. (Kvass will continue to ferment, the fridge will slow this down but don’t go forgetting any in the back of your fridge.)
To learn other ways to preserve summer's fruit and vegetables, don't miss our Hands-On Summer Canning and Pickling class on Saturday, September 2 at 11am at Lincoln Square. You'll make and take home:
- Blueberry Preserves
- Red and Green Hot Pepper Jelly
- Pickled Zucchini and Yellow Squash
- Fresh Tomato-Herb Sauce
Kvass
Ingredients
- 1 lb fresh fruit or fruit scraps
- 1/4 cup sugar
- 3-4 cup water
- *Anything else you can possibly think of can be added, keeping in mind 1 lb to 1/4 cup ratio.
Instructions
- Add fruit to a clean fermentation-ready container.
- Combine sugar and water until dissolved.
- Pour sugar/water combo over fruit and stir.
- Store at room temp for 1-4 days, opening and stirring daily.
- Once satisfied, distribute into smaller containers and refrigerate. (Kvass will continue to ferment, the fridge will slow this down but don’t go forgetting any in the back of your fridge.)
