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IMG_5417Yes, I’m a little obsessed with a fermented fruit beverage called kvass. I’ll admit it.  I just put up another gallon, this time with odds and ends I found in my freezer and crisper bin.  In my case, that’s tayberries, gooseberries, Gravensteins, and rose geranium. Surely the nectar of the gods.

I make no apologies for despising the nutritionist, food-measured-in-dietary-units national neurosis approach to dining, but since I’m clearly in the minority here and actually got some health benefit from my new hobby of making kvass, I’ll stagger on to the bandwagon and flop down, flabby and winded and horrifying, next to your favorite athlete for a moment.

Ladies and gentlemen, may I have your attention pleeeeease!

Last week I was feeling pretty punky and went through a course of strong antibiotics, a maneuver that would have guaranteed me a yeast infection in the days of yore.  Take acidophilous pills, cried the medical establishment.  Instead, I went red: a Russian drink so delicious, so sour and refreshing, that the Avenging Angels of the Grumpy sing, I only had a bit of nausea and marched back to health.

With this. Blackberry kvass. Behold.

IMG_5317IMG_3922IMG_5324IMG_5316If you can get your hands on wild blackberries and your neighbor has an apple tree, this drink will be even better, because it will be just about free.  Compare that to a paltry, precious glass bottle of fancy kombucha at Market of Choice!

The recipe is simple. Chop apples, add berries and everything else, add water and let bubble on counter for 2-3 days, or until sour and bubbly.  The last photo is the fruit strained from the jar after a couple of weeks.  It can be used for a second batch, which will be a bit weaker in flavor but still palatable.

You don’t need to add honey or a kickstarter for the fermentation like whey or a little leftover kvass from an earlier batch, but I think it really helps with the quality of the ferment.  I don’t do the double fermentation method, but if you want a fizzier, slightly more alcoholic drink (for kvass does contain very low amounts of alcohol thanks to the fermentation), place your finished batch in a couple of 2-liter plastic bottles, cap tightly, and leave for a few days on the counter until the bottle is very firm if you squeeze it gently, then refrigerate.

If you don’t have a gallon jar or want less, use this principle: fill jar 1/3 full with fruit, add kickstarter if you can, fill within a couple of inches of top with cold water.  More ideas of fruit and veg choices here.

Quick and Easy Wild Blackberry Kvass

Makes a gallon.

  • 1 large organic apple, quartered
  • 6 cups wild blackberries or frozen
  • handful of raisins
  • 1/4 cup honey
  • 1/4 – 1/2 cup whey or leftover kvass to start fermentation

Add all ingredients to very clean gallon jar with lid.  Fill within a couple of inches to the top of the jar with cold water.  If you overfill, the bubbly fermentation action will make your jar overflow (take it from one who can’t seem to learn this lesson).  Screw on lid tightly. Check after 24 hours to make sure brew is bubbling; skim off any scum; and taste.  When it’s sour enough for you (for me, that’s about 3 days), refrigerate and let flavor develop for a few more days, then drink either straight or with more honey to sweeten.

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