Fruit Kvass Recipe

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Learn how to make a simple, refreshing fruit kvass recipe that’s flavorful and packed with natural probiotic goodness.

Easy Fruit Kvass Recipe for Gut Benefits

Kvass, meaning “fermented drink,” is a great way to add friendly bacteria to your diet and support gut wellness. Fruit kvass is a nice introduction to fermented foods because it’s less tart or sour than other ferments. If you have kids or are new to making fermented drinks, this fruit kvass recipe is one of my favorites to get started with. Today’s recipe is inspired by Monica Corrado’s The Complete Cooking Techniques for the GAPS Diet. 

If you’re looking for more fermented recipes, check out my beet kvass recipe without whey and my fermented carrots or probiotic pickles that stay crisp for a quick gut-friendly snack. 

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Benefits of Fermented Drinks for Gut Wellness

Fermented drinks like fruit kvass are an easy and delicious way to improve gut wellness by introducing friendly bacteria into your diet. The kvass fermentation process infuses the drink with natural probiotics. Dr. Natasha says that these beneficial microbes can support digestion, strengthen your immune system, and contribute to overall wellness (source).  

I love that with a few simple ingredients, you’ll have a refreshing and delicious drink that’s good for you. Feel free to customize your fermented fruit drinks, too. I sometimes like to add vegetables to my favorite fruit kvass recipe. Beets, ginger, garlic, carrots, or mint work well, too! 

Preparing the Fruit and Ginger

You want to pick the best fruit for your probiotic drink recipes. Stick to low-sugar fruits like raspberries, blueberries, or other berries. High-sugar fruits, like strawberries, can alter the fermentation process. I also enjoy adding grated or finely minced ginger, which enhances the gut benefits of kvass and adds a spicy flavor. Feel free to adjust the amounts to suit your taste—more for a spicier kick or less for a subtler flavor.

Here are a few tips to remember while you’re prepping your kvass:

• Use about 1 cup of fruit and/or vegetables per quart jar.
• Whey kickstarts the fermentation process. 
• I recommend using whey that is dripped from homemade yogurt or kefir. 
• Always use filtered or spring water to avoid chlorine. 

I think the easiest way to make this Kvass with whey recipe is using two-piece canning lids because they allow you to check the fermentation process—when the lid still pops up and down, you know it’s not ready yet. 

Step-by-Step Guide to Making Homemade Kvass

Ingredients:

• 1 cup raspberries
• 1-2 tablespoons grated or finely minced ginger root (or garlic)
• ½ cup whey (strained from raw milk kefir or similar source)
• Filtered water

Instructions:

1. Add 1 cup of raspberries to a quart mason jar. 
2. Grate or finely mince fresh ginger (optional) and add it to the jar. Adjust ginger to taste for more or less spice.
3. Pour ½ cup of whey into the jar over the fruit and ginger.
4. Add filtered water to the jar until it reaches the “shoulder” (where the jar begins to curve).
5. Secure the lid tightly. Leave the jar at room temperature for 2–3 days.
6. Once the lid is taut (you can’t pop it up and down), transfer the jar to the refrigerator. 
7. Serve chilled. Enjoy it as is, or dilute it with sparkling mineral water for a fizzy twist.

How to Ferment Fruit Kvass at Home

Learning how to make fruit kvass is an easy way to enjoy refreshing and healthy homemade drinks. All you have to do is leave your kvass on the counter at room temperature for 2 – 3 days (depending on how warm your space is). You’ll know it’s ready when the lid becomes tight and no longer pops up and down. Once the lid taut, move the kvass to the refrigerator to cool before opening and enjoying it.

Can I use frozen berries to make fruit kvass?

You should be able to use frozen fruit instead of fresh fruit for this fruit kvass recipe. Just make sure to thaw the fruit first. 

What is the best container for fermenting kvass?

A wide-mouth quart mason jar with a tight-fitting lid is ideal. Two-piece canning lids are my favorite because they allow me to monitor fermentation. I know it’s ready to go in the fridge when I can’t pop the lid up and down anymore because the fermentation gasses have made the lid tight.

How do I reuse the fruit for a second batch?

Reuse your fruit for a second batch by refilling the jar with filtered water each time you pour some out, leaving half a cup of liquid in the jar, filling it up to the shoulder with water, and letting it ferment for another 2 – 3 days. You should get one more use out of the kvass before you want to start with fresh ingredients. 

Proper Storage Techniques

• Always store kvass in glass jars. 
• Only fill the jar to the shoulder – don’t overfill or you risk the jar overflowing during fermentation.
• Make sure the lid is sealed tightly to correctly monitor the fermentation.
• Keep your kvass away from direct sunlight. 
• You can store your kvass for weeks in the refrigerator. 
• Once opened, store kvass in the refrigerator.

Easy Fermented Drinks: Fruit Kvass Recipe

GAPS diet recipes to try next

Sauerkraut recipe 

Grater for ginger

Zucchini relish

Fermented cranberries

Share Your Fruit Kvass Recipie Fermentation Experience in the Comments

Have you been making kvass at home? I’d love to hear how the fermentation process has been for you. Leave me a comment and let me know, or share your favorite fermented beverage recipe!

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GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

The information in this blog post is my personal experience and opinion. It is for general information purposes only, may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.