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<\/figure>\n\n\n\nIf you're unfamiliar with it, kvass is a fermented drink from Eastern Europe. Traditionally, it's made with stale bread such as sourdough rye bread, honey, or a similar sweetener, and a starter culture that acts as a sort of wild yeast and lactic acid bacteria. It ferments for a few days at room temperature, and then the fermentation process infuses it with beneficial bacteria.<\/p>\n\n\n\n
This version, which uses cranberries instead of bread, tastes delicately tart and has a lovely color that borders between scarlet and pink. Once you've got the hang of making it, you can also adjust the recipe by adding other fruits or spices (ginger and apples are some of our favorite additions);<\/p>\n\n\n\n
Why You'll Love It<\/h2>\n\n\n\n
Like other fermented drinks<\/a>, cranberry kvass is packed with beneficial bacteria<\/strong> that help support gut health and the immune system.<\/p>\n\n\n\n It's easy to make<\/strong>. Mix the ingredients in a jar and wait for a few days while the good bacteria work. Then strain and bottle. That's it.<\/p>\n\n\n\n Cranberries are loaded with vitamin C<\/strong> and phenolic compounds that help reduce oxidative stress.<\/p>\n<\/div><\/div>\n\n\n\n Cranberries<\/strong> give the kvass its vibrant scarlet color and its tart, fruity flavor. You can use fresh or frozen cranberries. If using frozen berries, thaw them first. Chopping the berries before fermenting them encourages them to release their color and flavor into the kvass.<\/p>\n\n\n\n Raw honey<\/strong> provides sweetness and provides fuel for the beneficial microbes responsible for fermentation. You can use any caloric sweetener, including minimally processed sugar, such as turbinado sugar or another natural sweetener like maple syrup. You can adjust the amount of honey you use, but I recommend adding at least 1 tablespoon and no more than \u00bc cup.<\/p>\n\n\n\n Salt <\/strong>provides flavor and a dose of minerals. Some people avoid salt and prefer adding a little tarter cream instead.<\/p>\n\n\n\n A starter culture<\/strong> kickstarts fermentation. Kvass is a yeast-based ferment that is ready in a few days.<\/p>\n\n\n\n Traditional kvass<\/a> uses a grain-based starter similar to sourdough starter<\/a>. You can also use yeast water<\/a>, ginger bug<\/a>, kombucha<\/a>, jun<\/a>, or water kefir<\/a>. Some people like to use a package of active dry yeast instead of a wild starter.<\/p>\n<\/div><\/div>\n\n\n\n Pay attention to temperature.<\/strong> Your drink will ferment faster in a warm kitchen and more slowly in a cold one.<\/p>\n\n\n\n Flip-top bottles<\/strong> seal in the bubbles created by fermentation, making your kvass fizzy. Leaving your bottles in the fridge for a few days helps support carbonation. Filling your bottles to the shoulder (right where the bottle begins to narrow) helps ensure a fizzy brew. <\/p>\n\n\n\n Burping your jar<\/strong> helps release excess gas that builds up during fermentation. If the jar hisses when you open it, it's a good sign your kvass is ready.<\/p>\n\n\n\n You can crush the cranberries <\/strong>with a potato masher instead of chopping them<\/span>.<\/p>\n<\/div><\/div>\n\n\n\n I often serve cranberry kvass at the holiday table, along with other winter drinks<\/a> such as honey-mulled wine<\/a> or cranberry cider<\/a>.<\/p>\n\n\n\n It's delicious served over ice or blended with a little apple cider or citrus juice.<\/p>\n<\/div><\/div>\n\n\n\nIngredients + Substitutions<\/h2>\n\n\n\n
What kind of starter?<\/h2>\n\n\n\n
Recipe Tips<\/h2>\n\n\n\n
How to Serve It<\/h2>\n\n\n\n
![\"cranberry](\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2024\/11\/cranberry-kvass-jar.jpg\")
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