Edible Monterey Bay

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FRUIT KVASS

Adapted from a recipe by Hannah Springer
in The Art of Fermention, by Sandor Ellix Katz.
Used with permission from the author

Pick out a combination of fruit, berries and fresh herbs or spices that you think would go well together, and get started.

Be sure to use organic ingredients for best fermentation.

In a 1 quart/liter wide-mouth mason jar, combine the following:

  • A big handful of berries
  • 1 sliced “core” fruit (such as apple or pear)
  • 1 tablespoon grated ginger
  • 1/2 cup/125 ml raw milk whey
  • Enough filtered water to fill the jar

Combine all ingredients, top off with water and place a weight of some sort on top of the fruit to keep it submerged and close tightly. Leave on a counter in a warmish place for three days, and then transfer to the fridge. When the liquid gets low, you can top off the jar with filtered water and a splash of whey until all the fruit has been fermented. This recipe can be varied by using different fruits, citrus juices, fresh herbs or even vegetables.

Springer’s blog can be found at www.healthyfamilychronicles.blogspot.com.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

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