Kvass is a wonderfully healthy fermented beverage that I have been trying my HARDEST to like! It’s so good for you, but it’s often made with beets….and beets taste like dirt! Beets are the only food that I really have to force myself to eat.
So, I thought I was never going to be able to enjoy the health benefits of kvass. That is until my Mom made Raspberry Kvass! Yes! Thanks, mom. Here is how she made it…
Raspberry Kvass
Kvass is a wonderfully healthy fermented beverage and it's usually made with beets. But if you have a hard time-consuming beets, try this raspberry version instead.
Ingredients
- 1 cup raspberries
- Filtered water (enough to fill jar)
- 1 tablespoon raw honey
- 4 ginger slices
Instructions
1. Place the fruit, honey, and ginger into a quart jar.
2. Add enough water to fill 1 inch from the top of the jar.
3. You have to leave the headroom to allow the pressure to build.
4. There’s no need to stir, just tightly cover the jar and give it a shake 2 or 3 times a day.
5. Once it starts bubbling, burp the jar every once in a while to release the pressure and retighten the lid.
6. It should start bubbling in 24 hours and will be ready to drink in 2 days or so when there is lots of bubbling.
7. When it’s ready, strain out and discard the fruit.
8. Keep Raspberry Kvass refrigerated for up to one week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
CLICK HERE to Pin this Recipe
59 Replies to “How to Make Raspberry Kvass”
No need for a starter culture?
nope
……But……..Why not?
Here is a great article (written by a fellow VGN blogger) that details all of the kvass questions —-> https://holisticsquid.com/beet-kvass-myth-busting/
But she does use salt, so when you’re not using salt, is it still fermented?
It definitely ferments without the salt.
I can’t wait to try this! I’m always looking for new cultured recipes. Thanks!
Can I do this with other fruits?
You sure can!
I made some this weekend and I had to come thank you for rocking my world! This is so good, and way easier and cheaper than kombucha. Does it have similar health benefits to kombucha? Thanks again. This is awesome and I can’t wait to try it with blueberries!
It does have similar benefits, but not to the extent of kombucha as its not fermented with a SCOBY. Glad you enjoyed it! Let me know how the blueberries turn out, I haven’t tried them yet.
The blueberry tastes good, but it didn’t bubble up ( ferment?) as quickly or as much as the raspberry. Don’t know what that means, if anything. Going to also try it with blackberries next!
I wonder if the skin is too thick on the blueberries. I bet blackberries will be great!
The reason for your blueberries not fermenting quick is becouse it’s not as acidic as raspberries next time you might need to add some lemon juice
I loved your article, it was very informative…would love it if you hopped on by our blog hop on Sunday…The Homesteaders Hop.
http://www.modernhomesteaders.net
Thanks! I have added you to my blog carnival list for Sunday’s!
Is this safe to drink while pregnant?
Technically that would be considered giving medical advice…..but I drank it while pregnant. It’s your decision 🙂
Really can’t wait to try this. I’m curious to see how it tastes. I do love raspberries! 🙂
Do you leave it on your counter, or in your fridge to ferment? In sunlight, or not? This is my first time…help!
On the counter, covered with a towel
Y covered?
I cover everything I ferment. Light can destroy the beneficial bacteria….or so I have been told.
Thanks so much!
Excited to try it.:)
Thanks! Can’t wait to try it. 🙂
Mine’s not bubbling a lot. Just a few bubbles. Nor did I need to burp lid. I’m on day 3. 1 day in fridge 2 days on counter. Shaking a couple times a day….do I let it keep going?
How does this differ from making homade wine or hooch? Less fermentation?
Much less fermentation, and no yeast
Is there any reason you couldn’t consume the fruit as well?
I have eaten the fruit before
Does this work with frozen fruit, or would the bacteria be too dormant? Or is this the bacteria from the honey?
I have not tried it with frozen fruit, but I am guessing it will not work as well.
Many of the beneficials most likely come from the ginger, more so than the berry (although berries have their yeast & bacteria friends as well) This recipe is reminiscent of creating a “ginger bug” to use as a starter culture, and in that case it’s ginger, water & honey (or sugar w/ backstrap molasses) that get the culture kicking. I have a jar of this raspberry kvass on the counter that should be ready now, can’t wait! (Thanks for sharing the recipe Kate!)
Thanks so much for the awesome explanation Alexa! It is like making a ginger bug. So yummy! Glad you liked the recipe 🙂
Thanks for the explanation. Sounds like I need to try both this Raspberry Kvass AND making a ginger ale.
So excited to try this…..I love beets so gonna make both….I’m also addicted to Kombucha but it is too complicated for me at this point however I am getting a little tired of paying the high price to buy it….gonna have to break down and make some of that too I’m sure….Thanks for sharing….!!!!!
I have some on the counter as we speak, just wondering, does it need to be with ginger? I’m not a big fan of ginger although it has great health benefits. Thanks for sharing your recipe! I love raspberries!
No ginger is optional
So, mine still has no bubbles. I think I added too little water? I’m afraid I have left about three inches or so from the top. Do you think it will still bubble if I leave it for one more day (or more?).
Or do I have to throw it away 🙁 ?
Hmm, you could and taste it to make sure it didn’t go bad.
So did I get it right, after letting it ferment for 24 hours, you then let it sit on the counter another 24 hours or so. And the you discard the fruit and put it in the fridge?
Can I make this with frozen berries? Ca I omit the ginger, or replace it with something else?
The ginger is what helps the fermentation process, similar to making homemade ginger ale. Your could try frozen raspberries, I have not done that yet. Let me know how it works out.
I use frozen friut all the time. I do start with boiling spring water to disolve the sweetener and heat the fruit. Then top up with room temp.
Sometimes I use whey rather than the ginger. Both work very nicely.
I’ve been making this for awhile now. Much less trouble than other ferments I’ve made. I have actually been making mine on a “continuous brew” cycle, and I don’t toss the the fruit! I only use blackberries because 1. they taste better in my opinion, and 2. they are fabulous mixed with Brown Cow Cream Top VANILLA Yogurt.
Since I eat the blackberries with my yogurt I never toss them. I add new blackberries every 7 – 14 days, along with additional honey and water. I leave it out on the counter for 1-2 days depending upon the ambient temperature; then I put it back in the refrigerator. I love the tangy kvass it makes and I adore the fermented blackberries mixed with my yogurt.
With the continuous brew method you will eventually build up a layer of sediment in the bottom of the jar. Every couple of months I strained out whatever fruit might still be in my jar; rinse it and set it aside (or eat it); then I strain the liquid through a very fine mesh strainer or even a coffee filter. After that I put the liquid back in a clean jar, add more fruit, water, & honey and start the cycle over again.
Do you know if the health benefits are the same as with beets?
Beet Kvass will have a few more vitamins and minerals
I’m confused. In the recipe it’s says to cover after you put all ingredients in a jar, leave enough room for pressure. Then shake 2-3 times a day. Then open to relieve pressure. However, in a comment you said you cover it with a towel. What do I cover my jar with initially, towel or air tight lid? If it’s a towel, when do I switch it to an air tight lid? I would like lots of fizz in my Kvass.
My mom made this recipe and she uses a lid that she burps, sometimes when I make it I cover with a towel. It depends on how fizzy you want it. Fizzier with a lid
does is have alcohol at all once it bubbles a few days? ive been makimg it with dates and other fruit with ginger powder and fresh mint. gets realy foamy and bubbly with just organic rag over it. using cork now to burp to see if its fizzier.
Everything that ferments creates some alcohol. It’s usually a very small amount, unless you ferment it with the intent of making alcohol.
did my comment go thru?
Hi! What size jar do you make this in? I couldn’t find it in the recipe and don’t want to add too much or too little water. Thanks!
A regular quart jar