[Recipe] Traditional Russian Kvass

Probiotic drinks are currently having a moment in the health sphere, but these brews have their roots in traditions thousands of years old!

Fermented beverages like kombucha and kvass are loaded with live bacteria (the good kind). They are said to assist with gut health, irritable bowel, and even hangovers

We went to Sydney's Cornersmith to learn all about these probiotic-rich beverages and master fermenter Jaimee Edwards shared her grandmother's recipe for traditional Russian Kvass.

Ingredients

400ml water

1 slice of 100% rye bread (must have yeast)

1 medium beetroot

1/2 tablespoon of sea salt

A few prunes or sultanas

1 small apple

Method

Cube beetroot and bread. Add to a large jar with salt and cover with water. Seal lid tightly and leave in a cool dark spot, out of direct sunlight for 2-3 days.

After 3 days, strain the bread and beetroot from the liquid then discard. Transfer liquid back into the jar and add sultanas and apple. Seal the jar and store in the fridge for at least 7-10 days. This liver cleansing tonic is now ready to drink!

Your Kvass will keep for about a month.

Cheesemaker Kristen Allan and fermenter Jaimiee Edwards

Some notes from master fermenter, Jaimee Edwards

You might notice a bit of mould, you know what, it's ok! White, black, and blue mould are ok; just scrape them off and resubmerge your vegetable mix. Red and pink mould are no good – you'll have to throw it out and start again. Always use your best judgement if it looks, smells, or tastes rancid then it's best not to eat it.

Make sure you properly sterilize your jars. Give them a good wash in hot soapy water, or run them through the dishwasher without any cleaning product. Then put them in the oven at 110 degrees for 10-15 minutes or until they're dry.

Put a date and label on your jars so you can keep track of what you have.

Enjoy!

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