Raspberry, Ginger & Clove Kvass

So “Kvass” is an amazing effervescent sour beverage typically made from old bread. Super traditional in Russia and Eastern Europe, it has been said that drinking Kvass helps define “ones Russianness”. I mean, you can literally go and grab some whilst on the go from street vendors out there! So cool.

There are various other types of Kvass from the bread type, but made using the same methods and mindset. Tea Kvass is basically Kombucha.

Apart from being a super tangy & interesting beverage, Kvass has a whole host of real life health benefits that come with it. It contains probiotics that help to populate your gut with healthy bacteria, improving digestive tract health. It boosts ones metabolism and also said to help prevent infections and keep the heart and circulatory system healthy. Basically, it contains loads and loads of vitamins, free amino acids, micro elements and lactic acid. Make it. Drink it.

For this recipe I’ve kind of merged the whole Kvass & Tepaché thing for this recipe.

I didn’t have any whey to hand but had some milk kefir grains which I used to start it. It’s crazy how the type of yeast or starter has such an impact on the end product (you’ll know this if you love beer and whisky), mine has this almost creamy sourness to it which is delicious.

Read how to make a Kvass below!


  • 2 handfuls of fresh raspberries
  • 1/2 cup of honey (I used blueberry honey because it is radical) + 2 teaspoons for later on
  • 1 teaspoon of kefir grains from kefir milk
  • 10 cloves
  • 1 tablespoon of grated ginger
  • 1 apple, sliced – core as well
  • 3 litres of water


  • A large jar – sterilized (enough to hold 3 – 4 litres with some room to stir)
  • Wooden Spoon
  • Cheese cloth // nut milk bag // Coffee filter
  • Cloth

How to

  1. Combine all of the solid ingredients, gently muddle the fruit

  2. Add honey and top with water. Cover loosely with a cloth of some kind to stop any nasties getting in.
  3. Keep on a shelf or counter in a warm-is place for 2-3 days or so stirring twice a day. It should begin to bubble a bit which means it’s alive!!
  4. Strain the solids using your cheese cloth or nut milk bag and pour back into the original jar.
  5. Add 2 teaspoons of honey and put back on the counter-top for 24hrs.
  6. “Burp” it, basically the honey added back to the solution will be eaten up by the yeastie bois and give off carbon dioxide. It’s important to release any excess gas so the jar doesn’t explode. Keep an eye on how it is going and get ready to transfer to the fridge if it is overly active.
  7. Pour into those sealable beer bottle type gizmos with the flip top and pop it in the fridge. If you don’t have these pop it into a plastic soda bottle as these are literally designed to hold carbonated liquids.
  8. You might need to burp it occasionally but once it goes in the fridge it should stabilize and be ready to drink.