Homemade Fruit Kvass Recipe || Fermented Berries Drink

I just tried my hand at making fruit kvass. It’s a great way for those who have little experience making fermented beverages to dip their toes into the world of learning that skill. So, I dipped.

If you find that you have an abundance of berries for one reason or another, I suggest that you give this fermentation process a try. And I’m going to share the recipe today that I used to make my fruit kvass with you.

I’ll share all that I learned throughout the process and a bit of what I discovered researching this beverage. I’ll start by saying that this drink is full of healthy bacteria and comes highly recommended for gut health, as do many fermented beverages.

What Is Kvass?

My understanding is that kvass, a fermented drink of Russion origin, was originally made from beet juice, whey, and rye bread. Although, I’ve also heard it put forth as a more versatile beverage in the Old World, and that makes the most sense to me.

I can see our ancestors in Eastern Europe taking advantage of the bounty of the seasons to make this beverage; using apples and pears in the fall, and berries, peaches and plums in the summer months.

Regardless, the recipe that I’m sharing with you today is made with berries, as that’s what I had an abundance of on hand. It is a simplified version of the original beet kvass that does not use whey or grain. 

But, it is still a delicious fizzy drink, packed full of nutritious digestive enzymes. And, as probiotic drinks go, it is very easy to make.

What Does Kvass Taste Like?

I’ve heard it said that beet kvass has a very strong flavor that many people have difficulty adjusting too. Our modern day palate is sometimes not accustomed to the potent flavors of Old World cuisine.

Personally, I would like to make some beet kvass and give it a try for myself one day. I am willing to take the time to train my tastebuds to like the flavor, in order to reap the health benefits of the beverage.

The fruit version of this drink that I’m making for this post is much milder than I imagine the Old World beet version to be. It is a very good alternative with a pleasant fruity flavor.

It marries the sweetness of honey and the tartness that results from the fermentation process quite nicely. I plan to make it my thirst-quenching go to for hot summer days at the markets this year.

I also think it would make an amazing immune system shot for cold and flu season. It would be perfect for the whole family. While this beverage does have a natural alcohol level, it is so low that it is perfectly suitable for children.

And if you are trying to eliminate soft drinks from your daily diet, this Russian fermented beverage is a great way to weed them out.

Is Fruit Kvass Hard To Make?

No, homemade kvass is not at all hard to make. That is the very thing that makes it such a great first ferment recipe for beginners.

It doesn’t even take a long time to make. Compared to the fermentation times of other fermented beverages this basic fruit kvass recipe is done at lightning speed; taking just 24 – 48 hours.

You can ferment your kvass longer than that if you prefer it to have a more potent flavor or a higher carbon dioxide level. But it isn’t necessary for any other reason.

If you’re unsure how long you want to allow the fermentation to brew, simply take a taste each day and decide then when you want to remove the fruit from your beverage and call it complete.

Ingredients Needed For This Recipe

A few simple ingredients, a large glass jar, a cutting board, a knife, a strainer, and just the tiniest bit of patience are all that’s needed to make this recipe.

Here’s a list of the ingredients for you …

• FRESH FRUIT – I used blueberries and strawberries. You can use any organic ripe fruit. I’m planning to try stone fruits in my next brew.
• FRESH GINGER – This ingredient is optional. But it sure does add a nice element to the flavor of the beverage.
• HONEY – Good quality honey is the best way to go. I used raw honey from a local producer in my recipe. You can also use maple syrup.
• WATER – I like to use tap water in my kitchen. My water is sourced from a well. But if you don’t have good well water you will want to source pure water for this recipe.

Fruit kvass is also a great way to use up your fruit scraps. So, the next time you make an apple pie, use the peeling to make a batch of kvass. Or save fruit scraps in the freezer until you have enough to make a batch and then get brewing.

How To Make Fruit Kvass

This is the easiest fermenting process I’ve ever come across. And it works beautifully!

I was wishing a had a gallon jar on hand to make a large batch of kvass. But I didn’t, so I went with a quart jar. 

All you need to do is cut your fruit into pieces and place it in a clean jar of any size. Just fill the jar about 2/3 of the way with fruit and it will all work out, no need to measure. 

I used blueberries for my kvass and I did take the time to cut them in half. You can just smoosh them a bit if you prefer. But be sure that the inside of the fruit is exposed in some way so that the full flavor can infuse into the water.

Toss in the ginger. Slice it thinly so that it too is fully exposed to the water. It will lend more flavor to the final product. 

The wild yeast already present does the work. So it isn’t necessary to add yeast to this recipe. Some recipes recommend it. I imagine it produces a stronger ferment. But I didn’t have it, so I moved on without it and my kvass turned out pretty delicious regardless.

Pour in the honey.

Then fill the jar almost to the top with water. You’ll need to leave at least an inch of head space at the top of the jar. This will prevent any issues arising from the pressure that is created in the jar as a result of the fermentation process.

I used a fermentation lid on my jar. If you don’t have them they are a great investment. I highly recommend that you pick some up. However, you don’t need one to make kvass. You can simply loosely place a plastic lid on your jar and move on.

You’ll need to shake the jar twice a day to prevent spoilage on the surface. If you’re using a plastic lid, remember to tighten it before you shake and loosen it after you shake.

You may also want to set your jar on a plate or some other surface that you aren’t concerned about damaging. Jars can overflow during the fermenting process. I ruined a table this way once. UGH!

The room temperature, the levels of wild yeast present, and the sugar content are the determining factors for when your kvass will be ready to drink. Once you see fermentation bubbles you can start to taste it each day to see if it’s ready.

It should be sweet with a little tang. And the fruit should look as though it has been cooked. At this point, it’s time to strain the fruit from the kvass and enjoy every sip.

Storing Fruit Kvass

For best results, drink these berry beverages within a week of making them. They store well in the refrigerator for at least that long. But the carbonation will start to dissipate the same as it would in any other carbonated beverage.

I’m loving this beverage. I think it’s time to invest in a gallon mason jar so I can make bigger batches.

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If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!

You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished beverage.