Fruit scrap kvass
An easy way to use up all the parts of your fruit and turn it into a yummy drink. I keep all my scraps in a sandwich bag in the freezer until it's full, which makes it easy. It is called kvass in this recipe. but I always thought kvass was just bread or beet based.
Cookware
- Wide mouthed quart jar for first ferment, preferably flip top
- Measuring spoons
- Measuring cups
- Stirring implement (spoon, or whatever)
- Strainer or colander
- Funnel for second ferment
- 16 oz (minimum) flip-top bottle for second ferment
Ingredients
Instructions
- Add warm water to jar and stir in sweetener until dissolved. Add fruit scraps and stir.
- Close the jar (preferably with a flip top or lid to make mixing easy).
- Put the jar in your kitchen and mix it every time you go by. This helps disperse the natural yeast and give it access to the sweetener and the fruit scraps.
- In 2-5 days, you should expect fermentation to occur, and you should see bubbles or froth, and the color of the fruit should fade. Strain the liquid to get all the fruit scraps out and save the scraps for a second infusion, or compost the scraps. If you don't want a second ferment, you can drink it now.
- For the second ferment, pour the liquid into the flip top bottle using the funnel. Close the flip top and store it in a cool dark place for a day.
- Check the amount of carbonation by burping the bottle slightly. If there is no carbonation, close it and wait another day. If there is sufficient carbonation, move to the next step.
- After a day, put your bottle into the refrigerator to calm down the carbonation and stop fermentation. Then it's time to drink it.
Second infusion
You can do this whole process again using the same fruit scraps. It will ferment very quickly, so the timeline will be much shorter, but the process is otherwise identical.
References
Last modified: 202610230257