I'm currently in the process of waiting for my Kombucha to ferment (watch for that blog post!) and some how Kvass came across my lap. Kvass is a very very old fermented drink originally from the Ukraine dating back as far as 996 A.D. they say. Traditionally made from beets and sourdough bread, it is very popular in slavic cultures and apparently it's found in barrels on the streets of Moscow.
As with fermented foods and drinks there are probiotics and they help aid in digestion. Wonderful for people with digestion issues, leaky gut and so on. I find the more fermented food I enjoy, the more energy I have personally.
So anyways, I came across Kvass and thought I would give it a try, especially since it seemed pretty simple, I had the stuff on hand and only 2-3 days for fermenting time!
What you need:
- A large jar or container with a lid.
- Filtered water (Okay I just used water I boiled and let cool).
- 1 teaspoon salt. I used pink himalayan.
- 1.5-2 cups fruit. I used apples, oranges and strawberries.
- Cheesecloth (not required but nice to get the small strawberry seeds out)
- Mix water, salt and fruit together in jar. Leaving about 1 inch of space at the top.
- Shake the jar a few times a day. I left it on the counter in a spot I would see and remember.
- Open up the jar once or twice to let off the gases.
I left mine for 2 days, since I am a bit impatient, but I feel like it could benefit from another day or two. Possibly making it a little bit more fizzy. Some describe the taste as similar to beer. I believe that's probably the one made with bread, but it's a very light and fruity, part sour taste. I wasn't sure at first but every day I drink a few ounces and I actually quite like the taste!
I just popped it in the fridge and take a swig every day. I probably should put it in a glass, but I'm not sure my family is ready to try it so I'm saving having to wash an extra dish......