Kvass and fermented drinks

In short

• Basic recipe: vegetables in 2 cm cubes, brine of 15–20 g of salt per 1 L of water, jar filled to 3/4.
• 18–22 °C (64–72 °F), 3–7 days, vegetables always submerged; the kvass is ready at pH 4.0 or lower.
• The same vegetables give a second batch, weaker; a third isn't made.
• Kvass with fruit or juice contains sugar and builds pressure: pressure-safe bottles and a PET test bottle.
• Kvass is salty: a glass a day or less, and take care if you watch your salt, have kidney stones or take MAO inhibitors.

What's inside

Chapters

1. What vegetable kvass is
2. The basic pattern
3. Equipment and a plan for the family
4. Recipe: beet kvass
5. Recipe: carrot and ginger kvass
6. Recipe: cabbage kvass
7. Fruit-and-vegetable kvass
8. Second fermentation and bubbles
9. Kvass in the kitchen
10. Who should drink with care
11. Common mistakes
12. Printable checklist

Worksheets

• Kvass calendar
• Recipe calculator
• Timings and bottle plan
• Batch log
• Labels