Bubble Kvass Codes

[Vella Massart]

Thepossibility for creativity is endless! You can use the following recipes to get started, but feel free to freestyle and experiment with different herbs, fruits, and any other flavorful local ingredients to make your own delicious kvass.

Today kvass is very much enjoyed like a soft drink and often carbonated. Like commercial sodas, however, the modern fizzy versions sold at the stores are often a far cry from the original recipes and use corn syrup, sugar, malt extract, and artificial flavorings.

But we can keep the tradition of making healthy drinks alive! Kvass is easy to make and quite enjoyable, and despite my childhood trauma I now like it very much. Changing the ingredients allows you to make countless types of kvass: wild currant kvass, mint kvass, and so on. My local Middle Eastern supermarket even sells kvass flavored with thyme.

Instead of using dried mint or basil, you can use herbs from your garden or forage some flavorful wild ones. For my part, I also have tons of wild berries I can add to the drink.

Like my wild beers, I can easily brew some kvass representing all kinds of environments, such as the mountains or my local forest. Here is a recipe that I have made and enjoyed very much.

Interestingly, some recipes use yeast (usually from a ginger bug) and sugar, while others recipes use whey as starters. Both methods work, but with the whey method (lacto-fermentation), the flavors are a bit more sour.

If I lived in the Northeast, I would probably use local fruits and berries such as apples, pears, blackberries, raspberries, dewberries, and so on. To add more local flavors, I might add a white pine branch or spruce tips. Or I could push the flavors a bit toward a sort of root kvass by using wintergreen leaves or sarsaparilla root. Of course, maple or birch syrup would be the sugar source.

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This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. Use beets or get creative with various fruit combinations like Blueberry Lemon Mint or Ginger Apple Lime.

According to Sally Fallon Morell, co-founder of the Weston A. Price Foundation and author of Nourishing Traditions, beet kvass is valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver, and is a good treatment for kidney stones and other ailments.

My kids love this beverage, and I am happy to give it to them, knowing that I am populating their little guts with yet more probiotics. Water kefir grains are available online; you can also ask for them at your local health food store. If you want sparkling kefir water, you have to invest in a Grolsch bottle to allow for more carbonation.

After dating around in the liquid ferment world, I continually return to the humble beet kvass. This wild ferment is stunning, surprisingly addictive, and nearly effortless to make. It's as simple as fermenting chopped beets with salt and water, or dressing them up with ginger, cloves, citrus, or turmeric. In one week, you'll have the finished product, a deeply red, concentrated liquid that tastes almost more beety than beets themselves. Diluted with sparkling water, it makes a magenta-hued tonic that is refreshingly crisp with sweet and salty undertones; it could seriously pass for a healthy sports drink. Replace the vinegar with kvass in your next homemade salad dressing, or make the most eye-catching pickled eggs ever.

Ginger bug is the neglected immortal of my ferments. Conceived on the counter in 10 days by mixing minced ginger, sugar, and water together and inviting wild yeasts to the party, this living being will become an heirloom ferment if maintained properly. It lives on in the back corner of my fridge, despite lengthy durations of being ignored. The final product is a slurry that's meant to be added to other liquids, and then strained out through a sieve. Mix with sparkling water and enjoy its natural zing, kick up a glass of beet kvass with a tablespoon, or add some to a whiskey punch for your next party.

If you've played around with fermented vegetables at all, you know there's usually a pretty hefty serving of brine leftover once they've have been gobbled. Don't overlook this unassuming treasure! The brine often contains a large portion of the good bacteria, enzymes, and vitamins that result from the fermentation. Get creative with this savory mixer (think martinis or Bloody Marys), use it in your next marinade, or substitute it for vinegar in most recipes. If I think I might be coming down with something, I go straight for a shot of brine.

A recent addition to the dairy section at some grocery stores is kefir, a thick, yogurt-like fermented drink. You can make kefir at home with the help of milk kefir "grains," which is the type of SCOBY required to make this ferment (these kefir grains don't actually contain grains, but do slightly resemble them in appearance). Homemade milk kefir is thinner and sourer than store-bought, but it lends itself well to myriad meals: Flavor your own kefir drink with jams or syrups, blend it into your next smoothie, use it like buttermilk in pancakes and scones, or separate the curds from the whey and drain through cheesecloth for a spreadable cheese.

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