Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Type › Drinks
★★★★★84 Comments

Homemade Fruit Kvass

Avatar photo

by Lindsay Cotter Published: May 31, 2018

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeNightshade-FreeNut-FreeVegan
Jump to Recipe

This homemade fruit kvass with berries, lime, and mint is a gluten free version of a popular Russian fermented probiotic drink. This fermented fruit recipe makes a refreshing, tangy, bubbly drink that you can make right at home. An invigorating and fruity way to get more probiotics in your life!

homemade Fruit kvass in glass decanter with fresh blackberries around bottles.

Recipes for Gut Health

And here we go, the third “gut healthy” recipe! In cased you missed it, I’ve “accidentally” been focusing on gut health specific recipes. It all began with the cheater’s apple kimchi salad, then the detox broccoli salad, now this fruit kvass. I have about 3 more to round up in the next week or so. Sound good? Cool. Cause your gut will thank you. At least I hope!

Now, let’s focus in on this bubbly fermented fruit drink right here.

Confession. I may have developed a slight kombucha addiction. I LOVE that it’s a probiotic, but I don’t love paying upwards of $5 a bottle for it.

Aaaand since we’re relying on one income right now, I thought making it at home would be the responsible thing to do, am I right? But kombucha can feel intimidating to make. Although, it really just takes patience. Just see my original “how to make a scoby” recipe post from way back when!

Anyway, we’re trying to keep things SIMPLE these days, so that’s where fruit kvass comes in.

orange probiotic drink being bottled through a funnel.

So, what is kvass?

A little background to get you more excited about this fruit kvass, because it’s going to be your new go-to healthy, refreshing summer drink. You can put a bottle of it in the fridge next to the turmeric ginger lemonade, mmm k?

Kvass is a fermented beverage that originated in Russia, typically made from rye bread. I kid you not, there are actual kvass trucks! Russians line up in the summer for their probiotic drinks, kinda like our version of the ice cream truck. Pretty sure the kvass truck will never replace the ice cream truck here, LOL!

This version is made using 3 kinds of fresh berries (yes, more berry love), plus lemon, mint, and raw honey.

bowl of fresh blueberries

Sounds delicious already! And even though it’s grain free, it’s still got all the GOOD probiotic qualities. It ferments on the counter for about 5 days in an air-tight glass container. You’ll have to shake it a few times to prevent mold, but that’s IT!

looking down into a mason jar of fresh raspberries and sliced strawberries
2 quart sized mason jars of kvass with fruit

Once the fruit looks cooked, strain and pour yourself a tall glass of kvass. I’ve even got the kiwi hooked!

Benefit of probiotic drinks like fruit kvass

Now I’m going to nerd out on you, because I want y’all to know how nutritious fermented foods are. Well, fermented probiotic drinks specifically, mmm k?

The probiotics in kvass populate your gut with healthy bacteria, improving intestinal tract health and crowding out all those bad microbes. And you know how much I hate those bad microbes! After what I’ve been through with my digestive issues, I’m seriously ALL about getting in my probiotic drinks!

Another added bonus, probiotics stimulate and enhance the immune system. Goodbye Summer cold! Hold on, ‘cause there’s even MORE! Fruit kvass is high in antioxidants. You remember all those berries and the lemon? They’re ready to fight free radicals (Oxidative Stress) and boost your immune system. Ya, what’s not to love about it?

probiotic fruit juice in tall bottles

Helpful Brewing Tips

  • The berries release their pigments which gives the kvass an orange/pink-red color. The color of kvass will change depending on what type of you fruit .
  • When you start to see bubbles (usually after 1 day of sealing) release the lid and let a little air out so it won’t get over carbonated. If you don’t see any bubbles, just keep it sealed until the 2nd day.
  • Using a starter culture (like the kombucha juice) along with the sugar helps to speed up the fermentation process and give the kvass a little in more flavor pizazz (aka palatability).

Seriously, this drink is AMAZING! It’s slightly sweet, slightly acidic, a little bubbly (aka fermented fizzy goodness), and has some powerful health benefits! So go make it! The hardest thing will be waiting for it to ferment. Yes, first world problems.

woman holding bottle of fermented fruit juice in long glass bottle.

Other gut health drink recipes to try:

  • Cranberry-Pineapple Gut Healthy Elixir
  • Soothing Coconut Cranberry Smoothie 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade Fruit kvass in glass decanter

Homemade Fruit Kvass with Mint


★★★★★

4.7 from 6 reviews

  • Author: Lindsay Cotter
  • Total Time: 10 minute
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

This homemade Fruit kvass with blackberry lime and mint is a gluten free version of a popular Russian fermented drink. Loaded with probiotics, it’s a refreshing, tangy, bubbly drink that you can make right at home.


Ingredients

Scale
  • Quart size mason jars
  • 1 ½ – 2 cups mixed berries (blueberries, raspberries, blackberries)
  • 1 Tablespoon raw honey
  • ½ teaspoon sea salt (use less if you have culture starter)
  • 4 cups purified water
  • Half a lime, sliced
  • 4 mint leaves
  • Optional but recommended for quick fermentation–> ¼ cup or less kombucha or brine from previous fermented source (i.e or kefir water). You can also use a whey, probiotic, or culture starter. (Culture started, Source and tips)

Instructions

  1. Clean and sterilize the mason jars.
  2. Divide the ingredients into 2 quart size mason jars, or one larger mason jar. Add mint leaves last, 2 in each Jar.
  3.  Cover with purified water and shake it up to mix the honey, mint, and berries together.
  4. Seal jar with lid let it sit on the counter for 2-7 days. I let it sit for 5 days.
  5. When you start to see bubbles (usually after 1 day) release the lid and let a little air out so it won’t get over carbonated. If you don’t see any bubbles, just keep it sealed until the 2nd day.
  6. When your fruit looks cooked and your brew is bubbly, open lid and strain out the fruit. Place liquid in a seal proof bottle. This is your kvass.
  7. Leave the fruit kvass liquid sealed in an airtight bottle on the counter for another 1-3 days to build up more carbonation, or just feel free to go ahead and keep in fridge.
  8. Add more mint leaves and/or berries before serving, if desired.  it in the fridge and enjoy!

Notes

The longer it ferments, the less sweet it gets. Taste kvass after 2-3 days on counter.

If you are using a culture starter, you cut the salt in half or not use at all.

  • Prep Time: 3 to 7 days
  • Category: drink
  • Method: fermentation

Nutrition

  • Serving Size: 1 cup
  • Calories: 30
  • Sugar: Fermentation reduces sugar content so less than 4 g
  • Sodium: 292.7 mg
  • Fat: 0.3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 3.1 g
  • Protein: 0.8 g
  • Cholesterol: 0 mg

Keywords: kvass

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Have you tried making fermented probiotic drinks? Now that you know how to make kvass, there are no excuses! Well, dare I ask that you join me in this little “gut healthy” recipe venture? Haha, too many questions, I know!

Cheers to rebooting that immune system!

LC

2437 shares
  • Share
  • Tweet

Categories: Dairy-Free, Drinks, Egg-Free, Gluten-Free, Grain-Free, Nightshade-Free, Nut-Free, Vegan, Vegetarian Tags: drinks, fermented drinks, fruit, gut health

More recipes you’ll love!

frozen smoothie with grapes and yogurt in 2 glasses with straws.
Frozen Grape Smoothie Recipe (Dairy Free)
A side shot of two turmeric smoothies in glasses on a serving tray with a garnish of lime, mint, and flowers.
Tropical Turmeric Smoothie
girl holding smoothie with lime and mint
Key Lime Pie Smoothie (Keto and Vegan Option)
Immunity Boosting Frozen Fruit Smoothie in glass cup topped with fresh orange slice and fresh mint.
Immunity Boosting Frozen Fruit Smoothies
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Dani

    01/23/2023 at 2:26 PM

    Placed in an air tight mason jar, but mold seemed to grow or os that part of the kvass process?. I used frozen berries and let them thaw before adding the water, honey, etc. I did have berries float to the top and that’s where the mold like substance grew.

    Reply
    • Avatar photoLindsay Cotter

      01/24/2023 at 3:29 PM

      Did you pat them dry with paper towel before adding them to the mixture? To remove extra moisture? Could just be that batch. Not sure I’ve tried it with frozen berries before.

      Reply
  2. Martha Enns

    12/08/2022 at 7:30 AM

    If I don’t have raw honey, can I use sugar instead?

    Reply
    • Avatar photoLindsay Cotter

      12/08/2022 at 6:10 PM

      Sure! Or try maple syrup!

      Reply
  3. Sharlene

    08/07/2022 at 5:59 PM

    Is kefir water the whey from kefir milk?

    Reply
    • Avatar photoLindsay Cotter

      08/08/2022 at 10:43 AM

      Actually, Water Kefir is made with sugar water, fruit juice, or coconut water. Water kefir also requires a starter culture, like kombucha. You can use a Kefir Starter Culture like kefir grains. Does that make sense?

      Reply
      • Sharlene

        08/08/2022 at 10:51 AM

        Yes, what about the whey from milk kefir?

        Reply
        • Avatar photoLindsay Cotter

          08/08/2022 at 11:32 AM

          As a starter? That should work but taste might be a little less tart

          Reply
  4. Candeerose

    05/24/2022 at 6:04 PM

    Do you add the lime slices or squeeze for just the juice? It doesn’t state in the recipe.

    Reply
    • Avatar photoLindsay Cotter

      05/26/2022 at 10:10 AM

      Either really! But maybe try just the lime slices first and after it’s done fermenting you can adjust taste. Does that make sense?

      Reply
  5. Chloe

    03/08/2022 at 12:32 PM

    Hi! Looking forward to trying this out. I wondered if there is anything you can do with the leftover fruit once strained? Seems like a shame to just throw it out, wondered if you’d found any good uses!

    Reply
    • Avatar photoLindsay Cotter

      03/09/2022 at 2:19 PM

      sure! It’s a bit tangy but you could freeze and use in smoothies or blend with yogurt for dessert.

      Reply
  6. Lenna

    01/01/2021 at 2:31 PM

    I think this looks fantastic, and would like to give it a try. In your opinion, do you think I could use the “hooch” from my sourdough starter for the fermentation? I don’t have any whey on hand, but I have lots of sourdough starter. Sadly, it’s very cold right now, so I will try frozen fruit. Any help you can give me would be greatly appreciated.

    Reply
    • Avatar photoLindsay Cotter

      01/02/2021 at 12:00 PM

      Hi Lenna ! I think that might work! It might alter the taste a little bit, but worth a shot!

      Reply
  7. Kenzie

    08/18/2020 at 2:27 PM

    I see some fruit kvasses say to pour a little bit into your water everyday. So do you prefer straight up or added to water? And how much do you drink a day?

    Reply
    • Avatar photoLindsay Cotter

      08/18/2020 at 9:43 PM

      I think it tastes great with a little sparkling water!

      Reply
  8. A Magical Life

    08/01/2020 at 8:37 AM

    I tried this with some brine from homemade sour kraut as the starter and it did not work out. It was kind of skunky. I’m going to try again with kombucha as the starter instead and will report back.

    ★★★

    Reply
    • Avatar photoLindsay Cotter

      08/01/2020 at 12:05 PM

      Oh no! That’s not good. Yes, the sauerkraut juice would be good for a veggie kvass. I”ll update that in notes. The kombucha brine works best or a whey/yogurt probiotic

      Reply
  9. Corey

    07/04/2020 at 12:22 PM

    Hi, I made this a few times and each time I have really enjoyed it (the honey and mint plus the strawberry and lime is a great combo) but I am wondering if there is a way to increase the amount of carbonation and “fizziness.” My process lately has been to let the berries ferment for about 3 days, strain the fruit, and then let it sit in the fridge for a day or two to build up carbonation. Would it be better if I let it sit at room temp after straining or leave the fruit in while it is in the fridge?

    Thanks.

    Reply
    • Avatar photoLindsay Cotter

      07/04/2020 at 12:51 PM

      Sure! I would leave it out at room temp for 1-2 more days. See if that helps. Check it (burp it) after the 3rd day to see there is an increase in carbonations/fermentation. Does that make sense?

      Reply
      • Avatar photoLindsay Cotter

        07/04/2020 at 12:53 PM

        And that’s 3 days at room temp (then release and burp it) then let it sit for 1-3 more days or until desired carbonation. I think I let mine sit for 5 days at room temp.

        Reply
  10. shelly

    06/22/2020 at 7:48 AM

    I created a fruit kvass with frozen berries and a vegan starter culture. Day three and I just tasted it – delicious! Wondering if I can use the berries and some liquid for starter on a second batch. What do you think?

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2020 at 10:03 AM

      Hi Shelly! Glad the fruit kvass worked out well! I haven’t tried making another batch from it, but worth a shot! Keep me posted.

      Reply
  11. Danielle

    06/17/2020 at 6:56 PM

    Just started peach kvass with fresh peaches! I can’t wait for it to finish, someone in a fermentation group I’m in recommended adding vanilla powder (at the end?) to it for a peaches and cream bubbly drink. I don’t currently have any but if I love this peach kvass I will definitely look in to getting some vanilla powder!

    Reply
    • Avatar photoLindsay Cotter

      06/17/2020 at 8:41 PM

      Sounds perfect!

      Reply
    • Avatar photoLindsay Cotter

      06/18/2020 at 11:29 AM

      BTW is the protein powder whey? That helps with fermentation.

      Reply
      • Danielle

        06/19/2020 at 6:53 AM

        I have no idea! I hadn’t even considered that, but you’re right! It sounded to me like she was using regular baking vanilla powder. I had a bit of it at one point and didn’t understand how to use it well.

        Reply
  12. Christina

    05/27/2020 at 10:56 AM

    I’m not a kombucha fan but thought I’d give this a try since it’s all ingredients that I normally like. After three days, a tiny bit of mold was starting to develop on top but it disappeared when I shook the bottle. I decided that was probably a sign to strain & refrigerate it. It’s slightly fizzy, slightly vinegar”y” but actually not bad. I’m wondering how much you should drink for the health benefits. Is it ok to mix it with other things or does that negate the health benefits?

    Reply
  13. Madison Harkins

    04/10/2020 at 7:44 PM

    I used the same kind of berries except mine had strawberries too. Is that bad? Because mine didn’t look orange it was dark red. Also, do I have to use the kombucha? Also, is the lime and salt supposed to be added in with the berries, or what is the point of using those two things?

    Reply
    • Madison Harkins

      04/10/2020 at 7:46 PM

      I used the same kind of berries except mine had strawberries too, except mine was frozen and I waited for them to thaw. Is that bad? Because mine didn’t look orange it was dark red. Also, do I have to use the kombucha? Also, is the lime and salt supposed to be added in with the berries, or what is the point of using those two things?

      Reply
      • Avatar photoLindsay Cotter

        04/11/2020 at 11:12 AM

        HI madison! I just updated the brewing tips in post! But here ther are here. 🙂

        The berries release their pigments which gives the kvass an orange/pink-red color. The color of kvass will change depending on what type of you fruit . Since you used frozen berries, the colors might be a little different. I haven’t tried it with frozen berries before. So keep me posted!

        Using a starter culture (like the kombucha juice) along with the sugar helps to speed up the fermentation process and give the kvass a little in more flavor pizazz (aka palatability). You could also try the liquid portion (top) of yogurt. You know when the yogurt settles after opening and the liquid is left on top? That culture. Worth a shot!

        Reply
        • Becky

          05/21/2020 at 6:57 AM

          I’m excited to try this recipe! Question…for the “starter”…just get a bottle of store bought kombucha and use? How much? Do I need to make sure I’m using the mother from the kombucha?

          Reply
          • Avatar photoLindsay Cotter

            05/21/2020 at 9:41 AM

            yep! I would buy any original flavor and then add just the juice to the kvass. It’s the probiotic starter. It also works well with sauerkraut juice or kimchi juice but that wouldn’t be good in a fruit kvass haha.

  14. Alex

    06/04/2019 at 9:42 PM

    Where can I buy some flip top bottles shaped like that?

    Reply
    • Avatar photoLindsay Cotter

      06/05/2019 at 8:57 PM

      I actually buy a brand of olive oil that comes in this type of bottle. I save them and then wash them for these types of recipes. 😉 Go check the olive oil and vinegar aisle at your grocer. I bet you could find one!

      Reply
  15. Elias

    03/20/2019 at 10:12 AM

    I have never made kvass without rye bread and raisins, seems interesting. But wouldn’t it be missing part of the tangy, fermented taste that the bread gives it? The bread is a big part of the taste and feel of the drink, otherwise it seems great and i might try this out.

    Reply
    • Lorraine

      10/16/2020 at 11:22 AM

      Looks so good! I love Kombucha too. Is the mint necessary? Not a fan of mint.
      Thanks for this!

      Reply
      • Avatar photoLindsay Cotter

        10/16/2020 at 4:25 PM

        You can leave it out no prob. I just like the combo and it’s refreshing.

        Reply
  16. Mary

    01/24/2019 at 5:10 PM

    Hi Lindsay, I made a quart of raspberry and a quart of blueberry. Think I want it a touch sweeter, so will add a little more honey. Added frozen berries without a problem. Used raw clover honey. Thanks.

    Reply
    • Avatar photoLindsay Cotter

      01/25/2019 at 11:30 PM

      Glad it worked! And yes, honey totally can even out the taste. Good choice!

      Reply
  17. Charlene

    01/21/2019 at 6:31 PM

    HI! Thank you for sharing! I tried it, but am nit sure what it’s supposed to taste like. It came out fruity, a little bitter like beer, smells like beer also. Not very sweet. Is that what it’s supposed to taste like? There are some more fruit sediment. Do I strain these out with a coffee filter? Thanks!

    Reply
    • Avatar photoLindsay Cotter

      01/22/2019 at 12:00 PM

      It should taste a little like kombucha and a little bitter, but it depends on the type of honey. Did you let if breathe a bit each day? You can strain the fruit or keep. either way! If it’s too bitter, I would add a touch more honey. Let me know if that helps!

      Reply
      • Charlene

        01/23/2019 at 7:40 AM

        Hi LIndsay! I added a little bit more honey. It tasted so much better. Loved it! Thanks!

        Reply
        • Avatar photoLindsay Cotter

          01/23/2019 at 12:25 PM

          Wonderful! So glad it worked out!

          Reply
  18. Mary

    01/09/2019 at 5:11 PM

    Hi Lindsay. I have made beet kvass. Can’t say I loved it, but I knew it was good for me. Make kombucha which I drink every day. It has changed my gut health for the better, so looking forward to trying fruit kvass. I have lots of frozen berries. May make a batch with some thawed berries and another batch with frozen. Will post results.

    Reply
  19. Tonita

    01/03/2019 at 10:24 PM

    Thanks so much for this recipe. I was watching a Dr. Axe video and found out that Kvass is recommended above Kombucha for its higher probiotics content. I am addicted to Kombucha and have made it many times but the Kvass looks much easier and definitely faster to ferment. I am so excited to try this. Love your blog.

    Reply
    • Avatar photoLindsay Cotter

      01/04/2019 at 1:02 PM

      We are big fans of Dr Axe! And I used to make my own kombucha all the time too. This is way easier. Different but still good! let me know if you have any questions Tonita!

      Reply
  20. Susan

    09/13/2018 at 1:18 PM

    This looks so good!! Is the sea salt absolutely necessary? I’m asking because my sister just told me about kvass and how she “tweaked” the recipe she found to make it even simpler. She makes hers in a quart-sized jar, adding approx one cup of cut up fruit, 1 T. honey, and water to the top of the jar. Is the addition of the sea salt what makes it a probiotic? Or, is it the honey? Thanks, in advance, for your help.

    Reply
    • Avatar photoLindsay Cotter

      09/13/2018 at 5:30 PM

      The salt isn’t necessary but it does help speed up the fermentation. Will you be using a culture starter like the Kombucha mentioned? Happy to help!

      Reply
      • Susan Olson

        09/20/2018 at 9:38 PM

        No, I won’t be using a culture starter. I have another question, I hope you don’t mind. My sister made me three quarts (her recipe, mentioned above), using only the leftover rinds/pulp of juiced oranges. One of the jars has about a half an inch, or more, of a cloudy “goop” – for lack of a better term – on the bottom of the jar; kind of what the mother looks like in ACV. Has this jar gone bad?

        Reply
        • Avatar photoLindsay Cotter

          09/20/2018 at 10:47 PM

          Is there black on it? Or just a goop that’s clear/white?

          Reply
          • Susan

            09/21/2018 at 12:57 PM

            No black on it; just the cloudy looking goop.

          • Avatar photoLindsay Cotter

            09/22/2018 at 12:11 PM

            That’s probably just the culture, it should be ok! Did you taste it? feel free to email me as well.

  21. Jessica

    07/20/2018 at 6:53 PM

    My blackberries sunk to the bottom and bubbles aren’t really forming although I did let out some air and there is definitely pressure building in there. Safe to try?

    Reply
    • Avatar photoLindsay Cotter

      07/20/2018 at 7:53 PM

      Definitely taste and see if it’s fermenting. Did you add a cultured starter? Like kombucha?

      Reply
      • Jessica

        07/21/2018 at 6:02 PM

        I did! In fact, after I let the air out, bubbles really started forming. Besides it being cloudy on the bottom of the jar, it looks pretty good!

        Reply
  22. Becky

    07/12/2018 at 7:06 AM

    A probiotic capsule will work? Obviously taking the powder out of it first!

    Reply
    • Cotter Crunch

      07/12/2018 at 9:29 AM

      Yes! Sorry forgot to mention that. No capsule ?

      Reply
  23. vex 3

    06/21/2018 at 8:41 PM

    HOMEMADE FRUIT KVASS, Looks very attractive and safe I enjoyed, thanks for sharing the recipe

    Reply
  24. Pat

    06/16/2018 at 11:56 AM

    Will it develop alcohol?

    Reply
    • Avatar photoLindsay Cotter

      06/16/2018 at 3:58 PM

      Not really . It’s not fermented long enough. Kind of like kimchi, it’s just cultured. Does that make sense?

      Reply
  25. Lisa

    06/13/2018 at 3:53 PM

    If I don’t have any of the starters is there more of a chance it will go bad in the process? Will it not taste as good since it will have to sit longer?

    Reply
    • Avatar photoLindsay Cotter

      06/13/2018 at 11:00 PM

      Do you have any kombucha or even the liquid (clear) from yogurt sitting on top? It won’t effect it that much, just wont be fizzy and will take longer to ferment. Does that make sense?

      Reply
  26. Jenny B

    06/10/2018 at 5:03 PM

    I love kombucha but have been too intimidated to try making it. This sounds easy and yummy. What do you mean by “sealprof bottle”? Do you need to let air out more than once? I enjoy many of your recipes, especially the roasted red pepper and shrimp soup. Thanks. Jenny

    Reply
    • Avatar photoLindsay Cotter

      06/10/2018 at 10:59 PM

      Just means it has a top. I used mason jars and then just checked the taste and let air out after a few days. If I wanted it more fizzy, I left it longer on counter after the first taste, Does that make sense? Thanks Jenny!

      Reply
  27. Robotance

    06/09/2018 at 12:50 PM

    Homemade Fruit kvass drink that gonna create a huge buzz in coming days indeed!

    Reply
  28. Robotance

    06/09/2018 at 12:49 PM

    Homemade Fruit kvass with berries, lime, and mint is a fermented drink that gonna create a huge buzz in coming days indeed!

    Reply
  29. Liz

    06/07/2018 at 6:52 AM

    Such a yummy, natural way to get more probiotics! Perfect to sip on all summer long!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/07/2018 at 11:25 AM

      You know it! 😉

      Reply
  30. Katie - Healthy Seasonal Recipes

    06/05/2018 at 9:14 AM

    I can’t wait to try this!

    ★★★★★

    Reply
  31. Gaby Dalkin

    06/05/2018 at 4:29 AM

    This kvass screams summer!!

    Reply
  32. Laurie Messer

    06/03/2018 at 6:08 PM

    I just recently got into drinking kombucha. I definitely need to try making this at home! It looks so refreshing!!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/03/2018 at 10:32 PM

      yes! I think you’ll love this Laurie!

      Reply
  33. Jennifer Blake

    06/03/2018 at 5:35 PM

    We love kombucha and have many scoby just waiting for us to make our next batch. We have also dabbled in ginger beer and really liked it. Looking forward to this fruity flavor. And you’re totally right… the hardest part is waiting for it to be ready!

    ★★★★★

    Reply
    • Cotter Crunch

      06/04/2018 at 10:31 AM

      Oh I love making kombucha!! Ginger beer is on my list! Fun

      Reply
  34. Tammy

    06/03/2018 at 12:20 AM

    Just wondering if you could use frozen berries or do they have to be fresh?

    Reply
    • Avatar photoLindsay Cotter

      06/03/2018 at 11:38 AM

      I think so! But you might want to thaw them out first. LEt me know if you try it!

      Reply
  35. Laura @ Sprint 2 the Table

    06/02/2018 at 7:59 PM

    Brother. I don’t know about Russian stuff right now… and it’s even orange-ish. LOL! Really though – I actually love Russian food. And I love kombucha. Basically, I need this.

    Reply
  36. Brittany Audra @ Audra's Appetite

    06/02/2018 at 4:27 PM

    I always enjoy learning about new foods, especially in different cultures! This looks beautiful and SO refreshing 🙂

    Reply
  37. Gina

    06/01/2018 at 1:17 PM

    This looks so refreshing! So how important is the purified water? We usually get our water from a local spring-will that work?

    Reply
    • Avatar photoLindsay Cotter

      06/01/2018 at 4:54 PM

      I think that should be fine. Keep me posted on if you do try!

      Reply
  38. Traci | Vanilla And Bean

    05/31/2018 at 1:38 PM

    I started brewing kombucha at home last February because it IS expensive! So why not, right? I looove it and it is SOO easy. This Kvass? New to me, but it will be happening as soon as local berries are ready! Delicious and thaaank you for sharing Linds! xo

    Reply
    • Avatar photoLindsay Cotter

      05/31/2018 at 11:19 PM

      We need a kvass making date. Just sayin.. bring the berries!

      Reply
  39. Cassie Thuvan Tran

    05/31/2018 at 10:13 AM

    I have never tried a Kvass before, but this looks super refreshing! Absolutely LOVE how beautiful the color is. Looks like a sweet and tasty watermelon juice!

    Reply

Primary Sidebar

Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipes
    Anti-Inflammatory Meal Plan {Dairy Free, Gluten-Free Recipes & Tips}
  • cinnamon bites in turquoise bowl, top protein ball has bite taken out to show inside texture.
    Cinnamon Vanilla Protein Breakfast Bites + Video
  • a bowl of curried cauliflower rice soup
    Curried Cauliflower Soup with Kale
  • Collage of 4 saucepans and skillets filled with 4 different varieties of gluten free roux.
    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries
    Balsamic Roasted Cranberry Chicken

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

2437 shares