Fruit Kvass Recipe: Fermented Drink

November 19, 2018
Fruit Kvass

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See how to make fruit kvass, a fermented drink that’s probiotic-rich, refreshing, and hydrating!

Why Fermented Drinks?

For tens of thousands of years, our ancestors used fermentation as the main method of preservation of their food. Without refrigeration or the ability to can, they relied on the workings of natural microorganisms to change their fresh harvests into storable ones. They made and ate fermented sauerkraut, kimchee, grains, pulses, milk, fish, meat and vegetables. This process not only preserved their foods but gave them digestive enzymes, probiotics and made the vitamins and minerals inherent in the substances more bio-available to their bodies.

Today, very few of us ever eat fermented foods. Could this be a critical missing link in our diets? Do our gut microbiomes struggle to digest our meals without them? Are we lacking the protective probiotics that these foods could give us? I suggest that this is exactly the case.

I started making fruit kvass a little over five years ago. I can make one for pennies, put it together in under three minutes and reap incredible health benefits; I haven’t been sick a single day since I started drinking them.

How to Make Fruit Kvass

To make fruit kvass, you can start with almost any fruits or vegetables. They can be fresh, frozen, or dried. You can make them with a lot of fruit or just a little. When you make a pumpkin pie, save the skin and seeds and kvass them. Throw in some edible weeds from the garden in the summer. Add raisins or spices if you like.


Fruit Kvass Recipe

To begin, people often want a specific recipe, so we’ll start there.

  • Get a ½ gallon jar.
  • Throw in ½ cup of fresh berries (smash them a little if they have a tough skin like blueberries).
  • Add an orange cut into pieces.
  • Add a kiwi or an apple cut into pieces.
  • Sprinkle in 1 teaspoon of good quality salt (gray sea or Himalayan pink).
  • If you have some homemade whey around, add ¼ cup—this is optional so don’t worry if you don’t have any.
  • Fill the jar with pure filtered water that has no chlorine or fluoride, leaving two inches of head space or air at the top.
  • Cover tightly. Place on the counter under a towel.
  • Shake several times a day and let the gases out by loosening the cap quickly at least once a day.
  • After two days in a warm kitchen or three in a cool one, strain out the fruit. If you tend toward constipation, eat the fruit for the fiber. Otherwise, compost it.
  • Refrigerate.
  • Then put a splash (a tablespoon or two) in every glass of water that you drink all day long. If you aren’t used to ferments, start slow. Try just one tablespoon for a day or two, then do a bit more and so on.


The flavor ends up being light and fruity. Very refreshing.

If, for some reason, your kvass looks bad, smells bad, or tastes bad, DON’T DRINK IT!

To view a YouTube video on making kvass, visit my Web site at

Try my recipe for fermented mayonnaise here.

About This Blog

Celeste Longacre has been growing virtually all of her family’s vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens. Celeste has also enjoyed a longtime relationship with The Old Farmer’s Almanac as their astrologer and gardens by the Moon. Her new book, “Celeste’s Garden Delights,” is now available! Celeste Longacre does a lot of teaching out of her home and garden in the summer. Visit her web site at for details.

Reader Comments

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I made this twice and the

I made this twice and the first time it turned out as described but the second time it didn't build any pressure in the jar, nor do I see the same level of bubbles. Otherwise it looks the same. Think it's safe to drink?


Found them! Thanks!

Fruit Kvass

I am brand new to this and would love to try. i am looking for jars such as the ones pictured but cannot find them at Amazon or Walmart. Where can they be purchased? Thanks.


Hi Julie, You can find these 1/2 gallon jars at gardening stores or hardware stores. Good luck! They come with metal lids but usually the plastic ones are for sale separately.

fruit kvass

Do you have to worry about keeping the fruit submerged under the water the whole time? I have never done any of this before but have become fascinated by the idea of fermented stuff recently and a lot of the articles I've read about sauerkraut & other stuff have info about weights & water bags to hold things under water. Using a 1/2 gallon mason jar for this, I used a rice cooker's little plastic cup and it worked pretty well under the jar's lid to push the fruit down. Thanks, great article!

Hi Johnny, You don’t have to

Hi Johnny, You don’t have to worry about keeping the fruit under the water because you will be shaking it a few times a day. With sauerkraut, you don’t shake it so it’s important to have all the little pieces under the brine. Using anything like the little plastic cup works fine when the fruit or veggies need to be under the brine.

Fruit Kvass

Will this have any effect on Diabetics?!


Can you take a shot of the fruit kvass or does it have to be mixed with water? (You mentioned to take it easy so I don't want to cause any unnecessary discomfort.) I bet pomegranate/beet would be delish! Thanks for the recipe!


You could probably do a shot. But do be cautious. When I first started drinking the fruit kvass, I began putting more and more kvass and less water in my drink. The woman who taught me how to make it was doing the same. We both started to experience some stomach discomfort so we went back to a splash and haven’t had any problems since.


Reg faucet derived water can't be used?


You shouldn’t use regular faucet water if it has chlorine or flouride in it. If there is no flouride, you can set out the water uncovered for 24 hours to let the chlorine dissipate. In making kvass, you are asking for the assistance of microorganisms. Chlorine kills them.

allergic to citrus.

Is there something other then orange/lemons/lime that you can use like maybe raw apple cidar vinegar. Citrus hurts my mouth and my mouth and face swell when i get them


Hi Julie, You can use almost any fruit or vegetable. Try it with apples or berries or grapes.

Kvass without citrus.

Try whatever fruits and veggies that you have. There are even recipes on line for making bread kvass. I haven't tried that yet. I'm new to kvass. So far I have made from strawberries, peaches, and melon. all good.
I have not even tried citrus yet, but i'll bet it is great! I just set out a batch with strawberries and Kale.
Have fun with it! Hubby calls it my science experiments.

I'm also going to try making Kombucha, as soon as I get a scoby starter.


kimchi not kimchee

It can be spelled different

It can be spelled different ways and this is the way Celeste prefers.


can you use grains such as quiano or teff?

Great idea! Must try! Will

Great idea! Must try! Will fermenting keep this from spoiling once it's in the refrigerator? How long will this still be good in the refrigerator?

Hi Kim, Yes, fermenting does

Hi Kim, Yes, fermenting does help it keep for a good while in the refrigerator. I think that it keeps for a couple of weeks. However, if it looks bad, smells bad, or tastes bad, throw it out.


Excellent article. Just made fruit mix last night: 2 avocados, 1 banana, 1 orange, half grapefruit, pint of strawberries. Just need the pure filtered water. Love all natural anything! Thank you!


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