Red Berry Kvass

A traditional fermented tonic of Russian origin, kvass tastes both sweet and sour at once, and, like many traditional foods, it varies from season to season, because the makers used bread and grain in winter, apples in autumn, and red berries in summer.

MAKES: ABOUT 6 CUPS

INGREDIENTS:

• 8 cups water
• 1 cup stale sourdough bread crumbs
• 8 ounces raspberries
• 8 ounces strawberries
• 2 tablespoons unrefined cane sugar
• ¼ cup strained Wild Yeast and Ginger Starter for Homemade Sodas

INSTRUCTIONS:

1. Bring the water to a boil.
2. Dump the bread crumbs into a large mixing bowl.
3. Pour the boiling water over the bread crumbs and let them soak for 4 to 5 hours.
4. In a separate mixing bowl, toss the berries with sugar and strained starter, and mash them slightly with a fork.
5. Strain the bread crumb liquid through a cheesecloth-lined sieve into a jar or fermentation crock.
6. Pour the mashed berries into the crock with the strained liquid and allow to ferment for 2 to 3 days.
7. Strain the kvass through a fine-mesh sieve lined with cheesecloth or butter muslin into a pitcher.
8. Pour the kvass into pint-size flip-top bottles and seal tightly.
9. Transfer the bottles to the refrigerator and consume within 3 months.