Author Topic: Fruit Kvass  (Read 5678 times)

YoopreMama

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Fruit Kvass
« on: January 08, 2009, 03:43:52 PM »
Anyone make this?  I got it from the GAPS board on Yahoo! groups...

(I think I like the sounds of this one better than beet kvass  :D.  Sorry, Jess!   :-*

FRUIT KVASS

You can make kvass from any combination of fruit, berries and vegetables; try to experiment.

Apple/ginger and raspberry kvass

 • Slice a whole apple including the core,

 • grate ginger root (about a teaspoonful)

 • get a handful of fresh raspberries.

 • Put them all into a one-litre jar,

 • add ½ cup of whey and top up with water (I THINK some were using a probiotic instead).

 • Let it brew for a few days at a room temperature, then keep in the refrigerator.

 • Drink diluted with water. Keep topping up your brew with water until the fruit is spent, then start again.

Offline healthyinOhio

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Re: Fruit Kvass
« Reply #1 on: January 08, 2009, 03:55:08 PM »
This sounds DOABLE!! YES!!  Goodbye, beets!  Hello, normal tasting things! lol
Yeah, according to Wild Fermentation, kvass was originally made with stale bread.  :P  What an improvement this will be!  Thanks Yooper!

Offline 4myhoonie

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Re: Fruit Kvass
« Reply #2 on: January 08, 2009, 03:57:12 PM »
sounds good!  can the whey be from dannon yogurt?  my homemade 24 hour stuff never has any whey.  good idea.
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Offline healthybratt

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Re: Fruit Kvass
« Reply #3 on: February 09, 2009, 10:02:26 AM »
sounds good!  can the whey be from dannon yogurt?  my homemade 24 hour stuff never has any whey.  good idea.
If you let it sit longer, it should separate and give you some whey.  You can always strain it too.  You get cream cheese and whey.
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Offline mdessy

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Re: Fruit Kvass
« Reply #4 on: February 09, 2009, 05:56:07 PM »
This sounds really great, I'm going to have to try it.

How long did it take until the fruit was "spent" and you needed to start over?


YoopreMama

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Re: Fruit Kvass
« Reply #5 on: February 10, 2009, 09:33:03 AM »
Um, I was just telling you all about it.   ;D  I don't know the answer.   ::)

I still haven't made any.  It's on my list.

Offline Whiterock

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Re: Fruit Kvass
« Reply #6 on: February 10, 2009, 10:16:51 AM »
I wanted to remind y'all that the reason Sally Fallon says not to shred the beets for beet kvass, or cut them real small, is 'cause if it releases too much juice too fast, the natural sugars in the juice will favor the production of alcohol instead of lactic acid.

I would think it is a distinct possibility that fruit, being high in natural sugar, could do the same thing.

So be careful with your experimenting.

WR
« Last Edit: February 10, 2009, 10:18:26 AM by Whiterock »
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Offline healthybratt

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Re: Fruit Kvass
« Reply #7 on: February 11, 2009, 08:08:49 AM »
I wanted to remind y'all that the reason Sally Fallon says not to shred the beets for beet kvass, or cut them real small, is 'cause if it releases too much juice too fast, the natural sugars in the juice will favor the production of alcohol instead of lactic acid.

I would think it is a distinct possibility that fruit, being high in natural sugar, could do the same thing.

So be careful with your experimenting.

WR
Makes sense, I'm fairly certain my kefir d'uva was alcoholic.   :-\
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Offline laurieredv

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Re: Fruit Kvass
« Reply #8 on: February 04, 2011, 08:51:29 AM »
This is going on my list too! I still have a jar of beet kvass that I can't seem to choke down but this looks good.