Cranberry Kvass Recipe
Cranberry Kvass is a tangy, probiotic-rich drink that supports digestion and immunity—perfect for holiday tables and winter sipping.
Servings: 6 servings
Equipment
- ½ gallon jar
Ingredients
- 4 cups fresh cranberries (picked through and chopped coarsely)
- ¼ cup honey
- ½ teaspoon sea salt
- ¼ cup starter culture (see note above)
- lukewarm water (to fill the jar)
Instructions
- Combine the cranberries, honey, salt, and starter culture in a half-gallon jar. Pour enough water over the ingredients to fill the jar to its shoulders, then stir until the honey is dissolved.
- Seal the jar, then ferment the kvass at room temperature (ideally 65°F to 72°F) for 3 to 4 days, burping the jar daily. If the jar hisses when you burp it, that's a good sign that the kvass is ready.
- Strain the kvass through a fine-mesh sieve. Pour the kvass into flip-top bottles, filling them up to the shoulder. Transfer them to the fridge to bottle condition for at least 3 days, to allow the bubbles to set.
- Pour over ice. Store the kvass in the refrigerator for up to 3 months.
