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.
Equipment
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.