Winter is the perfect time to make this herb kvass! It’s a bubbly, fermented drink that is traditionally made with beets, but can be made with any vegetable that ferments well. This fermented probiotic beverage is a wonderful winter drink with tons of health benefits, and the perfect drink to make for the holiday season.
What is Kvass?
What is kvass you ask?
This herbal kvass recipe calls for a few handfuls of winter herbs, plus a radish, all of which are fairly easy to find this time of year.
When it’s the cold and rainy (or snowy, depending on where you live) winter season, oftentimes the only greenery left in the garden is perennial herbs.
Winter Herb Kvass Recipe
Here is what you will need:
- Handful each of sage, rosemary, and thyme
- 1 radish, cut into quarters
- ¼ teaspoon sea salt
- Filtered or non chlorinated water
The recipe in the book makes one gallon, but I decided to use a wide mouth half gallon jar as that’s what I had on hand.
Ferment the Herbal Kvass
This recipe is very simple!
Basically, put all of the herbs, the radish, and the sea salt into your jar and cover with water, leaving about two inches of head space at the top.
Cover with a loose lid, so that the carbon dioxide can escape, and put into a quiet and dark corner of your kitchen for 5-7 days.
You should eventually start to see a few bubbles on the surface, this is a good thing!
The water will become slightly cloudy and the herbs may lose a bit of their freshness, but it should smell herbaceous and wonderful.
Strain & Serve the Kvass
Strain out the herbs and serve chilled, maybe even with a rosemary sprig as a garnish.
If you let your winter herb kvass go a little longer than 7 days it may take on more of a woodsy flavor, which Amanda says is wonderful in her recipe for Woodsy Gin and Tonic.
Now that sounds like my kind of drink!
Ferment Your Vegetables Book
In fact, everything about the Ferment Your Vegetables book is super cool! There are a ton of great fermenting recipes, along with some tips and tricks along the way.
There are whole chapters on pickles, krauts, kimchi, and kvass, as well as recipes for fermenting in crocks.
This is a great book for anyone interested in all kinds of vegetable ferments, and would also make a great gift!
This winter herb kvass is a new favorite, a perfect holiday and wintertime drink!
What is your favorite fermented drink?
Naturally Fermented Soda Recipes
Here are some more naturally fermented soda recipes for you to try.
- Strawberry Rhubarb Soda
- Fermented Root Beer
- Fermented Elderberry Soda
- Turmeric Soda
- Sweet Potato Kvass
- Herbal Water Kefir Soda
Winter Herb Kvass
- 1 handful fresh sage
- 1 handful fresh rosemary
- 1 handful fresh thyme
- 1 radish cut into quarters
- ¼ teaspoon kosher, pickling, or sea salt
- filtered or non-chlorinated water
- Put all of the herbs, the radish, and the sea salt into a half-gallon jar and cover with water, leaving about two inches of head space at the top
- Cover with a loose lid, so that the carbon dioxide can escape, and put into a quiet and dark corner of your kitchen for 5-7 days.
- A few bubbles will appear on the surface. The water will become slightly cloudy and the herbs may lose a bit of their freshness, but it should smell herbaceous and wonderful.
- Strain out the herbs and serve chilled, maybe even with a rosemary or thyme sprig as a garnish.