This lightly fermented strawberry kvass is a simple, beautiful way to support your gut microbiome—without the fuss of commercial yeast or SCOBYs. Naturally fizzy, subtly sweet, and packed with polyphenols, this kvass is made with just strawberries, sugar, and water, relying on wild fermentation to develop beneficial bacteria. Enjoy as a functional daily tonic or refreshing afternoon pick-me-up.

Ingredients 

(Makes ~4 cups)

• 1 cup fresh or frozen strawberries, hulled and chopped
  
  
• ¼ cup organic cane sugar or coconut sugar
  
  
• 4 cups filtered water
  
  
• Optional: 1–2 thin slices of fresh ginger
  
  
• Optional: squeeze of lemon after fermentation for brightness
  
  

 Instructions

1. Sterilize a 1-liter glass jar with boiling water and let it cool slightly.
   
   
2. Add chopped strawberries and optional ginger to the jar.
   
   
3. Dissolve sugar in about ½ cup warm (not hot) filtered water. Stir until fully dissolved.
   
   
4. Pour the sugar water and remaining filtered water into the jar, leaving about 1 inch of space at the top.
   
   
5. Cover the jar with a clean cloth or paper towel secured with a rubber band (to let it breathe but keep dust out).
   
   
6. Ferment at room temperature, out of direct sunlight, for 2–4 days.
   
   
• You should begin to see tiny bubbles and a slightly tangy smell around day 2 or 3.
  
  
• Taste daily with a clean spoon: when it’s lightly fizzy, tangy, and not too sweet, it’s ready.
  
  
7. Once fermented to your liking, strain into a clean bottle or mason jar, discard solids, and store in the fridge. Chill and enjoy!
   
   

Notes

• Drink within 5–7 days, as fizz and flavor can continue to develop even in the fridge.
  
  
• For extra fizz, do a second ferment: after straining, bottle tightly and leave at room temp 1 more day before refrigerating.
  
  
• A great functional beverage to support digestion, immunity, and estrogen metabolism, especially around ovulation or post-antibiotic recovery.

With Love & Nourishment,

The Nourish Kitchen