This homemade fruit kvass is a fermented beverage made with organic berries, ginger, whey, a pinch of salt, and some filtered water. This fermented fruit recipe makes a delicious, refreshing, bubbly drink that you enjoy as a helpful way to incorporate more probiotics into your diet.

I first heard about fruit kvass when I started following the GAPS Nutritional Protocol to help heal my gut and improve my overall health through diet.

This fermented beverage is different to the popular probiotic beverage, kombucha, because instead of using a SCOBY to ferment the drink, we are using liquid whey.

Probiotics are a collection of beneficial bacteria that help to support a healthy balanced microbiome in the body. The bacteria in the gut play a major role in digestion, nutrient absorption, and maintaining intestinal health. Consuming a variety of fermented foods and beverages regularly may help to deliver a daily dose of beneficial bacteria to the body and digestive tract, to assist in crowding out and controlling the pathogenic microbes and parasites that naturally live in the body, whilst also helping to support healthy immune function.

What is Kvass?

Kvass is a traditional fermented beverage originating from parts of Eastern Europe, such as Russia, and was commonly made from beets, whey, and rye bread.

The simple fruit version below is made with whey, and is grain-free. The fermented drink has a slightly tangy flavour, with natural bubbles from the fermentation process, making it a great alternative to sugar-filled soft drinks.

It is important to pick the best fruit for your probiotic drink recipes, and choose organic where possible to minimise the amounts of pesticides, herbicides, and other agricultural chemicals that may remain as a residue on the fruits. I prefer to stick with low-sugar fruits like raspberries, blueberries, and other berries, as fruits containing high levels of sugar can alter the fermentation process. I also enjoy adding peeled ginger into my kvass recipes, to help enhance the gut benefits of the beverage, as ginger is good for digestion.

Preparing the Kvass

When getting started, there are a few things to keep in mind when making the fruit kvass:

• The whey helps to kickstart the fermentation process, I recommend using whey that has been dripped from homemade yoghurt (find the recipe here).
• Use filtered or spring water in the kvass recipe to help avoid chlorine and fluoride in the water.
• Use about one cup of fruit per quart (or 950 mL) jar.

I also like to use two-piece canning lids when fermenting my kvass as it allows me to check the fermentation process more easily. When the lid still pops up and down, I know it’s not ready yet. If I can no longer press the lid down, I know it’s ready to drink. This is optional, though, as standard lids will work just fine.

Before we get started in learning how to make this fermented fruit kvass recipe, if you like what you‘re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!

Homemade Kvass Recipe

All you need is fruit, whey, and a glass jar to hold the ferment. You can choose to strain out the fruit at the end of the ferment, or enjoy it in your drink.

This recipe makes about one quart (950 mL) of fruit kvass.

Ingredients:

• 1 cup organic fruit, fresh or frozen (I love to use berries)
• 1 tablespoon fresh ginger, peeled and roughly chopped (optional)
• 4 cups filtered water
• Pinch sea salt
• 1/2 cup whey (preferably dripped from homemade yoghurt)
• Quart size mason jar

To Make:

1. Clean and sterilise the mason jar you’ll be using for your ferment.
2. Place the fruit and ginger into the quart size mason jar, filling it about a quarter of the way.
3. Add the filtered water to the jar, filling it to where the jar’s shoulder starts to curve.
4. Add the whey and a pinch of sea salt, then cap the jar tightly and leave it to ferment on the counter at room temperature for about 2 to 3 days, or until the lid is taut.
5. Turn the glass jar upside down a few times a day. This fermentation process is anaerobic, meaning it will ferment without oxygen, so be sure to keep the lid closed throughout this time.
6. Depending on the temperature, the kvass may take a bit longer to ferment. When you start to see little bubbles forming in the drink, this means it’s fermenting and the pressure will be building in the jar.
7. Check the lid to see if you can press it down or not. If you cannot, this usually means the kvass has fermented and is now ready to drink.
8. You can choose to either strain out the fruit, or enjoy it in your drink. The kvass will last in the fridge for about one week.

This blog is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice. The use of information on this blog or materials linked from this blog is at the user’s own risk. The content of this blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard, or delay in obtaining, medical advice for any medical condition they may have, and should seek the assistance of their health care professionals for any such conditions.

Have you made fermented beverages before? What did you make? Share in the comments below.

Lots of love,

Vanessa