Have you heard of winter herb kvass? Don’t worry if you haven’t, this recipe will become one of your favorites soon enough. Not only is it a healthy beverage, but it is also truly delicious!
Try Making This Winter Herb Kvass At Home
What is kvass?
Kvass is a fermented drink consisting of vegetables, usually beets. However, you can make your version of kvass with whatever vegetables you want. In this case, since it is winter herb kvass, you want to use more earthy and floral flavors.
What do I need?
For this recipe, I suggest you use sage, thyme, and rosemary, but you can try other herbs like dill, parsley, and basil. Keep in mind that the flavors will change, so you want to make sure you like them.
When I make this drink I also use a medium radish, as I love the pungent and peppery flavor, almost spicy. You can use other vegetables, such as turnip, cabbage, beets, parsnips, or horseradish.
You also want filtered water and sea salt. I recommend filtered water, so that there aren’t any microorganisms or impurities in your final product. For added flavors, you can switch the sea salt for Himalayan salt and a touch of pepper.
Once you have everything ready, you will want to create a brine, which will take about 30 minutes. Still, you may need more time for more liquid. The hard part is the waiting that comes next because you will have to keep everything in a jar in a dry and clean spot for about one week.
When the mixture is bubbling, you can open the jar and taste it. If you feel happy about the final flavor, then you can strain the mixture and drink the liquid. For a stronger flavor, keep the fermentation process going for another week or so.
Enjoy this drink as a healthy energy boost that is also a great antioxidant!
Winter Herb Kvass
1 medium radish
A bunch of sage
A bunch of thyme
A bunch of rosemary herbs
1/2 tsp salt
- Slice or shred the radish
- Chop sage, rosemary and thyme finely.
- Place them in a bowl.
- Add salt and mix well.
- Let ingredients sit for 20 to 30 minutes so they release liquid for the brine.
- Place the ingredients in glass jars.
- Add brine up to the brim.
- Secure airtight lid.
- Place jars in a clean, dry spot in your kitchen and let it ferment for 5-7 days.
- Release carbon dioxide from jar from time to time.
- Once there are bubbles in the mixture, taste the kvass.
- Use a strainer to collect liquid.
- Garnish with rosemary sprigs.
- Best served when chilled.
- If you like a woodsier flavor, leave the kvass to ferment for more than 7 days.
- The left out radishes and herbs can be used as a snack, or as toppings. The herbs might seem a bit blackened. This is because of the oxidation and is completely normal. They are still very healthy and can be eaten.
Can’t get enough of refreshing fermented beverages? why not try this awesome Ginger Kombucha?