Pear Kvass - A Bubbly Sweet Fermented Soda Drink From Start To Taste Test
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- Опубликовано: 5 июл 2024
- We are making a delicious and unusual fermented drink. This kvass is a sweet and bubbly ferment and we will be doing a second ferment to make sure it is nice and bubbly and to increase the vitamin content!
If you are interested in the MasonTops kit I used in this video here is an Amazon affiliate link you can check out: amzn.to/3iyhjbc
I love his face while he's drinking it. He looks like he's taking it all in and really appreciating it. Lol
I’m excited for fall because I love pears and due to a swallowing disability, have to drink most of my ‘food’.
Today I’ll be starting a rhubarb kvass. Made rhubarb lemonade yesterday. Fantastic!
Zest or peel 3 lemons into a pot. Halve the naked lemons n put cut side down into pot. Heat over medium heat until lemon flesh browned then, using a tongs, squeeze them inside pot n return lemons to pot.
Add 3 stalks of chopped rhubarb, 1c sugar n 6 cups water. Bring to boil, then let cool. Strain n enjoy! Delish!
Came for the recipe and saw a lot of love...ooh that was a nice addition. Thank you.
That scores a 10! Next time you might cut the pieces smaller to allow more surface area to contact the liquid. (More flavor that way.) Rather than giving those others to the chickens next time dice them up and make pear vinegar! Thanks Anna!
I will try that next time! I also wish I had squeezed the fruit after the ferment to get any extra sugars out.
Or puree it, then seive and bottle it!
Thanks for the video. I learned a lot. I’ll try this.
Stir them daily and you avoid the mold development. You can cover the tops with a cloth or coffee filter secured with a rubber band. 3/4 - 1C sugar per gallon jar. For the second ferment you can also add 1/2 tsp of sugar to that size flip top bottle.
I'm glad I found your channel I love it ! I love all videos in it
Glad you enjoy it!
I love fermenting
making my pear kvass today yummy
Yay!!! Tell me how it turns out 💜
I have never heard of a Kvass that wasn't made with rye flour bread or sourdough rye starter. It makes such a beautiful amber colored kvass with the toasted bread. Great probiotic drink. Will have to look into doing it with just fruit.... sounds delicious.😊
She added the liquid from her sauerkraut ferment to provide the starter culture, where you are using bread.
I have always wanted to make rye kvass! I’m actually in the process of trying to learn how to make rye sourdough just so I can make it 😂
@@FermentedHomestead You can do it easily ... just make a 100% hydration sourdough starter with rye flour. I use regular light rye for my starter and dark rye when I make my bread adding coriander and caraway seed. But you can make any rye you like... it's really about the seeds. None of this matters for the kvass.... you just need a chunk of stale toasted rye bread. You can buy the bread at a bakery says my russian friend.
google beet kavass SOooooo good 4 U and is more popular then the bread.
Like Anthony, below, I make beet kvass and love it. Some say beets don't make real kvass, only rye bread, but semantics aside, it's good and easy to make.
Shared on the FB cooking group I'm part of. I love your recipes.
Thank you 💜 you’re so sweet! How are things going for you? You’re getting pretty close right?
@@FermentedHomestead no problem ❤️
Yes I'm due the 4th of July and already having Braxton and Hicks contractions. He's measuring very big so any time now. I pray Niklaus waits though because we're still in the hotel with all the kids waiting for the electrical work to be done on our home.
We're doing really well all considered though and know we're blessed to have this room and help with the house.
How are y'all doing?
Great information
Thank you!
Beautiful ❤❤❤❤
The chickens will enjoy their feast! Love the silicone fermenting lids! We use them for pickled eggs.
Ooh! What method do you use for your eggs?
@@SageandStoneHomestead we followed the refrigerator pickled eggs recipe from the Stivers Homestead. Waiting 2 weeks was the hardest part! Hahaha!
@@lacyjones6355 thank you I'll go check that out! We are up to our ears in eggs.
These lids are awesome! Love pickled eggs
I bet that's delicious 🤤
It was!
If you don't put the sour kraut juice in it. Add 1 tablespoon raw honey per quart it will taste soooooo much better. Lol. Also you can put it in the fridge right away. Also, I use canning jars with their lids for part one and 2 of the process. For part 2 just put it in the fridge right away, then at about 2 to 3 days you can drink it. Very good.
Thank you for this video! I tried to make Pear Kvass from another recipe and it molded out. As for the temps, it was an eye opener. I live in a tropical country where if you want to have 23 C - 75 F, you need to buy a fridge. Any tips for someone wanting to do prepare fruit ferments in the tropics? Temps of 86 to 90 F.
Love all these drink ferments you make. Anything with peaches?
Thank you! I do have an older video but it won’t let me link it, just search for “peach soda” on my channel and it will pop up
Could you strain out the fruit and pour the liquid back into the mason jar for the second stage? I've had bad experiences with those flip top bottles exploding. Mason jars seem to hold lots of pressure. Just wondering why no one talks about mason jar methods.
Well, I'll leave the beets, the eggs, the pickled anything, and anything that's not fruit, to you. But all the fruit stuff like pears, pomegranates, or whatever else I definitely want to do more of. I'm trying to go lighter on the alcohol, so I think I'll be doing this a whole lot more often. And heaven's to Betsy, I love pear, so I'm definitely planning on doing like you did!
One question though, if I wanted to share this with someone who is more sugar conscious, could I use real Maple syrup in place of sugar and still get results? I recently bought the good stuff from Vermont, and I haven't even touched either of the bottles!
I use sauerkraut to jump start my other fermented vegetables. I use kvass from a previous batch to jumpstart my next batch of kvass.
Very cool! I prefer to do wild fermentation, it creates more of a rich umami flavor
It looks like champagne!
Are those bottles half gallon mason jars?
I have beet kanji aka beet kvass brewing over my heat radiator 😂 I keep my house between 64-67 in fall/winter so the radiator is the best spot for consistency. I added mustard seeds, black pepper and salt. First time trying beets with spices… fingers crossed 🤞🏻 it’ll be a pleasing flavor.
That sounds super interesting! Let me know how it goes 😃
@@FermentedHomestead so I let it sit for 5 days. Unfortunately I didn’t check it days 3-5. When I did check it day 5 there was a medium brown snot like consistency on the top. It didn’t smell bad to me. But I don’t smell as well as I use to so I offered to my chickens who passed on it then my dogs who passed on it.
I then stirred the whole container and it too was gelatinous in a very gross thick snot like consistency with long jelly strands when I lifted the spoon. It was super cool while simultaneously revolting 🤢 😆 I have a 5 gallon bucket with fish guts and water brewing to become fish emulsion for the garden, considered adding to that but didn’t want to ruin it 🤷♀️🤷♀️ I put it out by the burn pile for wild critters just in case something found it edible.
Did I toss liquid gold or plutonium? TY 🙏🏻
مااليائل الذى أصفته بعد اضافة العسل...؟
thank you. do i have to stear the ferment each day while is fermenting? thank you
No. Just be sure to burp it as needed
How long can you save these in the fridge?
Some say 2 weeks, but you've already proven that wrong by going 10 weeks :D
Can I do this same thing with cantaloupe? ❤
You can try but I haven’t had luck fermenting melons
Can i put instant yeast in a warm water mixture? As i don't have brine.
In theory maybe but it would turn to alcohol real quick.
Ahhhhhh I need to do this.
Do you have any tips on keeping ferments separate? We have kombucha and often make goat milk clabber. Those we keep 3 feet apart because I read that once. But do you keep all your separate ferments 3 feet from one another?
I keep them 8 feet apart, usually in separate rooms. Anything that is a different type of ferment (kombucha, kefir, veg, koji, etc). Honestly I just put them randomly around the house when they’re fermenting haha
@@FermentedHomestead great thank you sooo much!
I have never made kvass but I will ASAP. Have you ever made fig kvass
I haven’t but that’s an awesome idea!! I bet that would be amazing. My dad has a big fig tree and if I can get over there I bet he’d give be a bunch!
How about dates? Or maybe just adding a date or two to another kind of kvass for the sugar it has.
What is inside that sauerkraut juice or whey? Are there more alternatives?
Anything fermented but not pasteurized. Any ferment brine will work. It has things like bacteria to kick start the ferment
@@FermentedHomestead thank you!!
Could I use the liquid from my homemade vinegar?
Does kvass have alcohol? Is it halal?
Link to the pickle top burping thing??
I added a link to the description, thank you for the idea. Just so you have it here is the affiliate link amzn.to/3iyhjbc
@@FermentedHomestead awesome 👌 thanks. Little ways we can give back to you for giving so much to us! 🥰
I am trying golden beet kvass for the very first time. Right now it is salty beet water. Definitely needs some honey.
I haven’t tried Java’s with golden beets, sounds like it would be good!
Can I use sugar instead of honey
You sure can
You did not crush the pears it has to release the juices then you filter it out and then pour in a bottle and put in fridge for 2 days.
Crushing I’m sure would help but fermenting doesn’t happen in the fridge
Well, you did use sauerkraut, lol. Maybe if you used the whey it would of been sweeter.
Have you tasted whey? 🤢 sauerkraut juice is much tastier
pears came out of the box, she did not wash the pears, yuck! if offer to me for drink, knowing she did not wash her fruit, i would say no thank!
You don’t really wash fermenting ingredients unless they need them….but on a side note you know you’re talking to me right? Not just a general “she”
Agree.I always rinse first, leaving on the peel