Recipes · All Recipes — A to Z
This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.
Used by permission. Thank you, Linda!
1 baseball sized tomato ~ quartered
100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
65 g carrot ~ finely shredded
250 g fresh cabbage ~ finely shredded
25 g coarsely chopped Kale
25 g chopped Parsley
100 g cubed beets
Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar: 3 Liter Jar
Brine: 2%
Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks
Used by permission. Thank you, Linda!
Ingredients:
1 baseball sized tomato ~ quartered
100 g (grams) peeled cucumber (pickling or salad) chopped into 1" slices
65 g carrot ~ finely shredded
250 g fresh cabbage ~ finely shredded
25 g coarsely chopped Kale
25 g chopped Parsley
100 g cubed beets
Optional: Fresh stevia leaves (or you could add processed stevia to taste after ferment)
Jar: 3 Liter Jar
Brine: 2%
Ferment: 5-7 days on counter, then into the refrigerator for 11 weeks
Preparation:
- Place prepared vegetables in the Jar.
- Add 2% (completely dissolved) brine to just below the neck. Place Brine (Submersion) Bowl afloat on top of the brine.
- Lock the Lid, fill & place the Airlock.
- Place in a dark spot wrapped with a kitchen towel for 5–7 days at 68–78°F, with 68–72°F preferred. Move to the refrigerator and wait another eleven weeks. This recipe has cabbage in it, and it is important to let the probiotics do their full work on the compounds that can cause some difficulty and unpleasant symptoms for some people.
- Strain and move kvass to fridge. Store the kvass under the Airlock.
Temperature for Kvass
For the countertop phase, use 68–78°F, with 68–72°F preferred. Kvass tolerates this warmer range because it is a beverage rather than a vegetable ferment where crisp texture is the primary objective.
Carbonation & Bottle Safety
Sealing a ferment to create fizz can build dangerous pressure, even during refrigeration. Use only bottles specifically designed for carbonation. Excessive pressure can break even pressure-rated bottles and cause serious injury.
Read moreRead less
If you want carbonation, transfer finished kvass to clean bottles specifically rated for carbonation. Ferment and store the kvass under the Airlock in the Probiotic Jar.
- Carbon dioxide is produced during fermentation. The Probiotic Jar’s Airlock allows gas to escape and is not intended for producing carbonation. Do not use the Stopper to deliberately trap gas and create fizz in the Probiotic Jar.
- Use clean bottles specifically designed for carbonation. Avoid ordinary bottles and jars that are not designed for carbonation.
- Do not overfill carbonation bottles or leave them sealed indefinitely while fermentation continues. Pressure can continue accumulating under refrigeration, and even pressure-rated bottles can fail if pressure becomes excessive.
- Place sealed carbonation bottles in a sturdy, covered secondary container in the refrigerator as an additional precaution. It may provide an additional barrier, but it cannot guarantee containment of broken glass or protection from injury.
Learn more about actual incidents of exploding glass:
Scientific background
Colorado State University Extension — Understanding and Making Kombucha