Making Fruit Kvass with Sasha (Currant Soda!)
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- čas přidán 19. 07. 2019
- www.edibleacres.org
/ easeglassscoops - Hand blown glasses by our friend Tim Carruthers
Fruit Kvass, A Basic Recipe:
A quart jar, fill 1/3 of the way or so with fresh fruit, crushed up if berries, sliced or chopped if stone fruit, jar filled nearly to the top with non-chlorinated/non-flouridated water, 1 TBL honey per jar, shake periodically for 3-4 days depending on indoor temperature, when it seems a bit bubbly and fermented either strain the solids + drink, or strain into a secondary fermenting vessel to increase carbonation, taking care that you transfer it to the fridge before it bursts!
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One of the best channels on youtube
Amenandwomen :)
I strongly agreed
This is such a gem of a recipe for kvass. No yeast, no whey, nothing complicated. THANK YOU for making your recipe available to everyone.
"Drinkable Acres" What fun! 👍
It's nice to see sasha come out from behind the camera.
If you add in some things like ginger root or other "prebiotics" you would get more fizz.
Had some "fresh" Pomegranate Juice in the fridge, had to do something with it and my brain said "Hey you saw that fermented Juice Video of Sean and Sasha a while ago... You should try this!"
Made it with some plain old white sugar and i hope it will turn out great.
Thank You for your inspiration 🙏
Wish you 3 wonderful humans a beautiful day ☀️☀️
I love Sasha’s videos.
Old World. Old Ways. And love Sasha's comely coif.
This might be my new favorite video of yours. Great to see you two together! Too rare on your channel. You guys should do a garden tour together.
Sasha's such a madman in the kitchen "I don't take out the stems or anything." Proceeds to throw currants all over the place. I love it. I think I'll make this with my first ever currant harvest. Looks awesome. Probably comes out better if you wear tie-dye too.
Yeah, this beats Stropharia in the Garden. Made my day. Thanks for sharing!
Yea way better if you wear tie dye and throwing currants all over is an integral part of the procedure
Madwoman... yes, I approve..... my style as well. It improves the flavor :)
I adore Sasha, wish we saw more of her.
I adore her too! I get to see a whole lot of her, but she doesn't like being in front of the camera. We hope to have that lift and relax so she can share more of her magic.
Thanks guys for another easy way to use the abundance of currants I have, thanks to the plants I received from you just last year! Cheers🙏
Hey, nice comment - great name by the way!!! Nice to meet a name-sake from across the other side of the Atlantic!
Which currants did you get?
I think they are Titania and Crusader
Thanks 🍀
My life is changed.. 2 ingredients thank you
nice like the how to food vids ...its a great idea id like to see even more with the perrenial plants like good king henry or the turkish rocket or even the sunchokes.
Yes, Sasha, you DO do amazing work. There are many beautiful aspects to your teaching us this freely. Personally the fact that I don’t make kvass and would like to and now I easily can is you directly improving my life. Thank you kindly and please keep them coming.
Thank you I appreciate you saying that so much
great information and easy too!
Nicely done!! I appreciated the questions from your cameraman, too.
You inspired us to do this with our strawberries and blackberries today! Looking forward to enjoying them, thank you for sharing.
Daniel Brockett I have only just come across this video, and wonder if you did make kvass with your strawberries and blackberries. If so, how did they turn out?
Just made my fist batch with red currants thanks to you guys, thank you for sharing this video, cheers!
I’m making a batch of blueberry kvass and I’m excited and so is my family
I suspect you two are angels sent down here to help us humans out.
Amenandwomen :)
I’ve been making homemade fruit sodas using a gingerbug starter for quite a few years now. One thing I noticed is the more pectin the fruit has, the more foam you get when you open the bottle. With blackberries I have to dilute it down quite a bit with water otherwise you end up with a glass full of foam. Thanks for the video I really enjoyed it.
Thank you, Sasha, for sharing such a unique recipe, spending more time on the vlog and then those fantastic glasses ! Thoroughly did enjoy this time = (almost as good as the chicken TV)
Thanks Sasha for this video. Just put together out first Blackberry and Strawberry Kvass!
Yum!!!! Awesome I can't wait to start mixing flavors with all the many berry plants I have establishing. Thanks you professional homesteader's for sharing!
Thanks so much love these videos
Sounds delicious and easy too!
Ooooooo! I can’t wait to try this!
I love this video, thanks for sharing Sasha!
Looks amazing!!!
Thank you for the lovely recipe 😊.
Bubble TV is a whole new level of relaxation
Oh my gosh, now I have to plant some currents! Thanks guys, looking forward to more with Sasha.
I love the knowledge you share! Thank you for creating and maintaining this channel 🙏🏼
So simple and delicious looking. Thx!
Very cool recipe and very cool glasses!
That looks delicious. I’ll have to make some soon. You two are adorable together. Cheers!
I am now 5 videos into my deep dive of your channel and I am engrossed the whole way. Very informative and helpful. Thank you! You've gained a sub.
I used to do this w/ Blackberries 20 years ago. Have to try it again. I also just planted Currants and Elderberries that will become Wine and Vinegar.
Awesome!
Awesome! I just finished some Tepache today.
Hi Sasha, this is Annie (kitchen counterculture), this was so fun to find while I was researching something!. Hello!!!! xxxxxx
Just watched this again. Thanks for the simple recipe Sasha. I now have a plan for my currants and Nanking Cherries. Yay!
I’m so happy I found your channel, knowledgeable and sweet. Much love from zone 5b
I have made this a couple of times now after watching the video recently and I LOVE kvass. Want it all the time! Thank you so much for this easy recipe.
Thank you for this inspiring video. This fermentation thing is new to me, looking forward to trying it! 💚💜💚
I'm re-watching some of Sasha's fermenting and kitchen videos. ❤ Blessings Abound!
Re-runs :)
You make it look so easy I can't get over it! I'm in🌞
Sasha has a tendency to do that :)
Thank you, thank you!
Y’all are really cute. Great video! Thank you!
Thank you for this video, Sasha. You inspired me to give it a go so I just made some using some of my cherry plums.
I’ve just started a strawberry kvass with strawberries I picked today and honey I harvested from my own bees last Friday! I’m so excited to try this. Thanks Sasha! I’ll update and let everyone know how it turns out.
Sounds absolutely lovely.
David Gillis Would be happy to learn of your update. I have many strawberries in the freezer, and this recipe would make good use of them. If you were pleased with the outcome, have you made more since?
Love this one too.... Cuz I'm learning how to ferment more 😀
super beautiful atmosphere, greetings from Austria :)
Many thanks!
I make this with autumn olives. It's very special.
I could imagine that being incredible
Thank you for sharing this with us Sasha! Looks good. I'll have to give it a try! It's almost choke cherry season here :)
WONDERFUL.........JUST SENT TO MY DAUGHTER, THANK YOU,.... SO MUCH....... WILL TRY..... GODSPEED.... RON
Love it. Ive been doing kombucha with mixed success. Cant wait to give this a try. Thank you for the info
That was funny you expected underwhelming fizz yet got a volcano 😂. Cool stuff I must try because I do love my fizzy GT's kombucha
You could always use a potato masher to crush the fruit, and you can get fermentation lids for Canning jars now.
Ooooh, we grow red, white and black currants as well as nanking Cherries and all kinds of different fruits.I am going to see if goji, saskatoons and when the aronia ripen, if they work as well! Thank you! By they way, thank you for the Comfrey starts, etc we got from you! Great products! (558FoodForestFarm&Nursery)
NOTE: We are able to get two uses out of each jar, and blend fruit in smoothies after 3nd use as it is full of lactobacillicus. (good gut bacteria)
Of course blue and black, bosen, our chickens enjoy also😊
Wow that wS really awesome, other fruits can be used for that?
Yes other fruits, stone fruits, apples etc, you can just slice them don't mash:)
I love this video. Since watching it when it came out I've made fruit kvass using your recipe from of a variety of wild fruits: mulberries, chokecherries, black cherries, American black currants, wild plums. The most intense and awesome kvass has been made from wild mayapple fruits. Made my tongue sizzle for two days.
I also want to mention that this is a great way to clean seeds before storing or planting them. You get a delicious drink, while a lot of the pulp surrounding the seeds is basically digested, leaving fairly clean seeds. Still have to decant the skins and stuff. But it's not unlike passing the seeds through an external digestive system.
What an awesome comment, thanks Calvin! Mayapple fruit kvass, wow!
Thanks for the great recipe. I've made this several times last summer. My favourite one is with (frozen) strawberries and lemon or lime juice and honey. Grapes with raisins and lemon juice is also nice. Peaches and oranges is also very yummy. ❤️👌
I forgot to mention that I like to also add a small pinch of pink himalayan sea salt.
Hello you Two!! Wonderful to see you both. Oooh there are so many wonderful kvass-drinks and yours look very refreshing! I am thinking maybe a splash of vodka for cocktail hour would be appropriate. I have never seen it prepared this way before. I suppose I am the type of cat that wants more all of the time. If i recall my grandparents used to use large crocks for all of their fermenting.
Thanks to you both for letting us view a portion of your style.
I am thinking about planting currants and gooseberry for quite a while now. But everybody tells me it is to hot in Texas.
It was in the 90's here when I made white currant Kvass. Just be careful, It only took a day and a half for my jars to start to really hiss! I strained after the day and a half, bottled and put in the fridge. Hubby loved it!
Thank you this really helped out ! Texting from From Newstead, NY
Glad it helped!
That looks like something I can manage! I have some fruit in the freezer, I will give it a go.
Yay! Hope it comes out in great ways... If not, give it another go soon, the main fruit season is coming quickly.
Inspiring, as usual :) I would LOVE to see a video on fermenting sunchokes, as I have heard that reduces (eliminates?) the gas they can cause.
Yes I like putting them into sauerkraut (with cabbage), will make a video on that most likely at some point:)
@@edibleacres Great! Experts on the microbiome say that Jerusalem Artichokes have lots of the very fiber that the good gut bacteria need and thrive on, and it is coming to light how very important these very bacteria are for our health. So this otherwise rather strange subject is a subject of great interest to me. Since it seems that any veggies can be fermented easily, maybe this is no big deal. I think I will have to experiment myself. If you like I will let you know how it goes. Since it is so easy to grow Jerusalem Artichokes, this is potentially a great boon.
@@dancingcedar i have found that eating sunchokes somewhat regularly over time eliminates the gas problem. I assume its because gut biome has finally adjusted to strains that break the fibers down better...?
Very nice!! So easy. I make fermented sodas, first starting with a ginger bug...I've used purple shiso as well as a number of other kinds of herbs to make variations (and the bottles usually fizz out like that too :) ). I love how easy this is, though....must try!
I (sasha) just made ginger beer using shiso tea as the base:)) It was a little too sharp tasting, but don't think it was the shiso, it was that my ginger bug had shifted a little to a vinegar realm
EdibleAcres interesting! After the initial ferment with ginger bug, I’ve been able to make subsequent batches just using the dregs from previous batch and adding it to new shiso tonic. I’ve been amazed at how well it works. I love experimenting:)
Another GREAT video from Sasha. Thanks! Does it contain alcohol at this stage of fermentation?
Maybe a very small amount, perhaps like kombucha, negligible but potentially present, definitely doesn't make you feel a shift like alcohol but there might be a tiny amount in there at the stage where you would want to drink it, you could measure if you made sure to do so at the outset:)
Those look tasty! I have a batch of pear kvass going, hoping it will turn our good :)
Oooo, that sounds like it would be lovely!
A LITTLE SLOPPY BUT VERY CUTE !! I ENJOYED THIS WONDERFUL RECIPE !!
Just popping back into this video 2 years later. The youtube algorithm really worked wonders today - as I just came inside with a few bowls of red currants and I could get 12 more if I wanted. I think I'll try making some Kvass today! There was a part of this video where Sasha mentioned there wasn't enough liquid. I was thinking a perfect top-up would be a little kombucha. This would almost be like an intense 2nd ferment. Infact I may try some half kombucha, half Kvass mixes.
I also must say, I wish you could see my face watching this video, just grinning ear to ear. Sasha I see so much of Trish (my wife) in you - Sean pointing the camera at you, it's exactly the same dynamic at my house with me trying to get Trish into some videos. A lot of those camera shots could have easily been cut in editing. I know I've cut stuff of Trish like that, because she said she would be embarrassed to keep them in. But being on the other side of the screen today, I think I should include some of them anyways. Sean, make sure you peg this video into your memory - it will be a wonderful one to look back on as the years go by. I found it so pleasant to watch, I'm sure future you will just LOVE it. Sasha, I'm sure this video felt "painful" to make, but it's so wholesome and heartwarming. I'm so glad you did make it.
Heck, I've been doing it for 3 years now and I'm still not comfortable infront of the camera. I'm not sure it ever gets comfortable. But last night I found Trish watching one of my videos with a big smile on her face, and I know that I'm doing the right thing. I'm sure one day after I'm gone she'll watch some of my videos with a smile on her face. She'll have to eat healthy though because I plan on living forever!
This is one of the best things about the high-tech world we live in. It's not all downsides with waste, corruption, and ecological destruction. We've never met and I consider you a friend. I have made so many friendships with my viewers and know so many details about their lives. I've seen their gardens and families in a "viewer vids" series I'm doing to build community. And having this library of videos is just so wonderful. You both have so many memories caught on video, and this absolutely adorable video is just one of them. Trish and I will raise a glass of Kvass to you both, from across Lake Ontario.
Cheers!
It is really sweet to be reminded of these videos as also being our own scrapbook or diary that we can look back into. I do that once in a while to be reminded of a project or how we went about something (generally so we can improve it!), but sometimes it is nice to simply be reminded of the moment.
I really like the kombucha mixed with kvass idea! We have family visiting and we plan to do a big black, red and pink currant harvest this afternoon. Some will be turned into wine and jam and some into kvass. I'm hoping we have the time/bandwitdh to make a video sharing Sasha's process for the black currant wine because it is absolutely phenomenal. It's like the darkest, richest red wine from South America but without anything other than elderflower and currant!
Great to have you as a friend here :)
Please plant those seeds around the sides of the streets so people and animals can enjoy the fruits next time.
2:17 mad lid skills
:)
Yay! For another fun and exciting episode showing new things you can do! Cheers!
I'm trying something like this with buggy plums from the MILs back yard.
I used brewers yeast, and brown sugar,though I probably didn't need to, plums seem prone to turning to wine at the drop of a hat.
I didn't crush them, but they have been there a month or so, and they seem to be turning white.
I suspect I will get a flavorful vinegar if nothing else.
Can you use frozen fruit? We have gallons of frozen cherries I’d love to use in different ways.
I have never done it with frozen, maybe just do one jar to make sure the freezing didn't somehow interrupt the yeasts that would help the fermenting? I'm not sure....:)
One could add a pinch of yeast if needed. I do this with canned juices and its gets bomb-level fizzy!
kwas or zakwas means acid in Polish.
I'm guessing this could be done with blueberries as well? Great video!
Yes totally could be done w bluebs:)
Thanks so much! I have a freezer full of stonefruit to deal with. Any favorite flavors in your house? Can any non-antimicrobial herbs be added?
You can add fruit from 1st fermentation to muffins, adding fiber
Nice idea!
@@edibleacres you can use pulp from juicing in same way.
Love the video! I'm attempting to make some Kvass with grapes and peaches. Everywhere else gave very vague answers to my questions and concerns but this video is direct and simple to follow. I was wondering if I was to let the jars sit longer than 3 days, would I have to burp the jar to prevent an explosion?
You may do well to do that just a bit, and/or move them to the fridge if you think they are moving very very quickly
Does some of the fermentation come from using your hands initially to mush them? (You know, from whatever's on our hands.) In other words if I used a masher would I not get the same effect?
I'm not sure, just easier to use my hands so that's what I always do, and I do think there is something about physically touching the fruit, a magic in the engagement (with sourdough bread as well, when I stir, I use my hands and I think there is something to it, feels right anyway and seems to work well....) It would be cool to try both ways side by side -- one jar by hand and one with a distance between you and the fruit -- spoon/mashing implement -- and learn if you taste/ see a difference at all, I would be interested:)
Is it also considered healthy for your gut biome? related to the fermentation? Seems pretty straight forward. Thanks for sharing.
Yes definitely considered positive for gut health, though of course all bodies are different in their needs + wants....:)
Inspired by this, I make kvass with red beets and whey, and extra berries or fruits.
Sasha, ever tried this with elderberry?
I wonder how this compares with doing something like water kefir and second fermenting it with fruit. Possibly uses less fruit mass? But then you also need to use a less natural sugar since I don't think kefir grains much enjoy honey. Hmmmm 🤔. Will definitely be trying this though! Looks delicious! As usual, thanks for sharing!
I have never made water kefir so I don't know the answer to that one....:)
I tried this and its pretty tastey. Does it have a long shelf life like other fermented foods?
We have them in the fridge after a few days, and generally drink them before too long!
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Does this work with elderberry as well?
We've never used elder for this. The only thing I wonder is because there is no boiling, the fermentation time is pretty short, and elder is not a fruit you'd want to consume in a raw state, if it would be a beneficial drink or still have some toxicity. I really don't know for sure. Fermentation can act as a was of "cooking" without heating, but just because this is such a short fermentation, I don't know, my intuition anyway would not really want to do this with elder, rather I would want a longer time fermentation, or an actual with-heat cooking process to neutralize the toxicity I think is in the raw fruit and bring out the benefits they have gently locked in there:)
Can u make it with apples or pairs?
I use maple syrup instead of honey with great results.
I could imagine that being a delight
May have to try this if my Honeyrock musk melons produce in time. Got off to a slow start with excess rain & cooler June temps here in SE Michigan. After straining & bottling, could you have given the two fruits another soak, then combine the two batches? If you had fermented longer, might the chickens get drunk on the fruit, or is yeast needed? Pickled chicken, anyone?
Yes you could have done another round and just had a weaker batch. Fermenting longer would have turned probably more vinegar-y than alcohol-y I would imagine, since there was no added yeast source, and not so much added sugar that the yeasts present would have that much food to turn to alcohol, but I could be wrong about that:)
You can reuse the cherries in pudding after letting them soak in honey or the sugar you are going to use in the pudding or pie 🤷♀️
Can you freeze it? Is there another way for 'long' term storage? Seems like a great way to utilize a bounty of summer fruit. Are cherries & berries the best type for this method or can you use other fruit types?
You can definitely freeze then fruit We have frozen a lot of fruit over the years and just notice once the next season rolls around we always have a lot unused, these days I prefer more to help us just try to consume it more in the season, and make jams, rather than freezing. You can use more or less any fruit, apples pears peaches, I haven't tried a fruit like banana, or paw paw, but interested to know if you do how it works:)
@@edibleacres TY. I was getting curious about watermelon & cantaloupe. Wonder how they might do as kvass. Very neat way to process fresh fruit to enjoy.
so there is no salt added like sourkraut
I have made something like this using less fruit, no honey, and a bit of whey to kickstart the fermentation. It did not really need a second fermentation. It was bubbly out of the jar. I like this method though. It is dairy free and I have a sensitive kiddo. She does not like bubbles, so she will be happier with it Sasha style.
We tried some with whey but for some reason that batch turned and we have to compost it...
Bummer! I only ever used whey from straining yogurt. Fermentation can be such a challenge because each location may have a different microbial profile that could change the outcome.
I'd imagine you wouldn't want to use fresh tap water as the chlorine and other additives might inhibit fermentation. Bale top bottles.
Ahhh bale top, I wouldn't have pulled it from my mind:) Yes definitely not chlorinated or fluoridated water
Were you feeding only the currants to the chickens and if so why?
Just the currants because the nankings we wanted to plant out (still had the pits intact):))
Was that milk kefir i spied on your counter?
Yes:)
@@edibleacres I love the stuff lol! My favorite ferment. It just ferments so fast i feel like im always straining hah