How to Make Fruit Kvass: Easy Fermented Probiotic Drink

Fruit kvass is an exceptionally easy-to-make fermented probiotic drink, with a great recipe here.

Why Fermented Drinks?

For tens of thousands of years, ancestors used fermentation as the main food preservation method. Without refrigeration or canning, they relied on natural microorganisms to transform fresh harvests into storable foods. They fermented sauerkraut, kimchi, grains, pulses, milk, fish, meat, and vegetables. This preserved food and provided digestive enzymes, probiotics, and made vitamins/minerals more bioavailable.

Today, few eat fermented foods. Could this be a critical missing dietary link? Do our gut microbiomes struggle without them? Are we lacking protective probiotics? I believe so.

I started making fruit kvass over five years ago. Costs pennies, takes under three minutes, and yields incredible health benefits—I haven't been sick a single day since starting.

How to Make Fruit Kvass

Use almost any fruits or vegetables—fresh, frozen, or dried. Use a lot or a little. Save pumpkin skins/seeds for kvass. Add edible garden weeds in summer. Include raisins or spices if desired.

Fruit Kvass Recipe

For a specific recipe to start:

• Get a ½-gallon jar.
• Add ½ cup fresh berries (smash tough-skinned ones like blueberries).
• Add an orange, cut up.
• Add a kiwi or apple, cut up.
• Sprinkle 1 tsp good salt (gray sea or Himalayan pink).
• Optional: add ¼ cup homemade whey if available.
• Fill with pure filtered water (no chlorine/fluoride), leaving 2 inches headspace.
• Cover tightly. Place on counter under a towel.
• Shake several times daily; release gases by loosening cap at least once daily.
• After 2 days (warm kitchen) or 3 (cool), strain fruit. If constipated, eat fruit for fiber; otherwise compost.
• Refrigerate.
• Add a splash (1–2 tbsp) to every glass of water all day. New to ferments? Start with 1 tbsp for a day or two, then increase gradually.

Flavor is light and fruity—very refreshing.

If kvass looks, smells, or tastes bad, DON'T DRINK IT!

For a YouTube video on making kvass, visit www.celestelongacre.com.

Try my fermented mayonnaise recipe here.

~ By Celeste Longacre

About This Blog

Celeste Longacre has grown virtually all her family's vegetables for the entire year for over 30 years. She cans, freezes, dries, ferments, and root cellars. She also has chickens. Celeste has a longtime relationship with The Old Farmer's Almanac as their astrologer. Her new book, "Celeste's Garden Delights," is now available!