Simple Strawberry Kvass

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Prep Time 1

Fermenting Time 3

Total Time 3 1

Servings

Calories 51

Equipment

1 gallon food safe jar (mason jar, plastic bucket with lid, or ceramic crock)

Ingredients

2 pounds fresh organic strawberries
½ cup organic sugar
Dechlorinated water
Pinch of sea salt

Instructions

Prepare a 1-gallon jar by cleaning and disinfecting to be sure that there is no dust or bacteria in the jar. One of the best ways to do this is to boil the jar in water for 5-10 minute or run it through the sanitizing cycle of your dishwasher (with no soap) after you have hand washed it.
Rinse the strawberries and remove any that have any bruising or dark spots.
Dissolve the sugar in about 1 gallon of water. You can do this by heating the water in a kettle and then pouring into your 1 gallon vessel. Then pour the sugar in and stir to dissolve. It’s very important that you make sure the water comes to room temperature before proceeding.
Once the water is back to room temperature, add the strawberries and pinch of sea salt. Stir everything together.
Cover the lid tightly. There should be about 1” headspace in the jar.
Store the jar in a warm, safe space to ferment for a few days. The top of the refrigerator is a great spot.
Check the fermentation a few times a day. You can “burp” the jar by loosening the lid just a little bit to allow the air to come out. This will prevent the carbon dioxide from expanding and running the risk of the jar exploding. You can also stir the mixture every so often.
After three days, smell and taste the kvass. If it’s to your liking, it’s time to strain.
Strain the strawberries out of the jar and pour the liquid into individual bottles or whatever vessel you would like the kvass to be stored in.
If you want the kvass to be a bit more buddly, you can let the kvass sit at room temperature (sealed) for another day or so. If you like it as is, store the bottles in the refrigerator.
The strawberry kvass will stay fresh in the refrigerator for about one week.

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