Refreshing Rhubarb Kvass

#kvass #fermenteddrinks #guthealthdrinks

Rhubarb Kvass in a glass

I made rhubarb kvass recently. This is a great way to make use of the delicious pink stems. The fermentation process locks the rhubarb scent and the pretty pink colour beautifully and produces a refreshing carbonated drink.

This is the first time I made rhubarb kvass, but I have used rhubarb in water kefir before which also makes a delicious fermented drink.

Children love fizzy drinks but commercial fizzy drinks contain lots of sugar that contribute to weight gain and tooth decay. Sugar-free soft drinks are not that healthy either as artificial sweeteners send wrong messages to the brain and for some children, it may cause hyperactivity as they are not able to tolerate the chemical structure. Artificial sweeteners also disturb the gut microbiome. So if you want to improve your gut health it may be best to avoid them. You can read more about gut health here Understanding Leaky Gut: Causes, Symptoms, and Healing Options

This fermented rhubarb kvass has most of the sugar fermented therefore it is very low in sugar and is suited to a low sugar diet and the healthy bugs make it great for gut health too!

If you are new to fermentation or fermenting drinks I explain why they are important in your diet in my blog post Why Fermented Foods Are Important In Your Diet?

What Types Of Kvass Are There?

There are various kvass's. There are savoury ones that incorporate salt, Like the Beetroot kvass, there are some made with rye bread producing a strong ferment that can be made into a low alcoholic drink, and there are those that you can make with fruit. With the fruit kvass, I like to use slightly sour fruits like berries, rhubarb, or cherries. I use some sugar or honey to help the ferment along. You can find other kvass recipes on my blog too SUMMER BERRY KVASS

What Are The Health Benefits Of Kvass?

Kvass is a fermented soft drink with probiotic properties. It can support your gut health, and the immune system. The fermentation process produces organic acids that may be beneficial to health and aid digestion. The antioxidant properties of the fruits and vegetables are preserved within the drink and sometimes they are enhanced during the fermentation process. A kvass is a good alternative to sweetened soft drinks.

What Does Rhubarb Kvass Taste Like?

Rhubarb kvass has a slightly dry and yet refreshing flavour. The fermentation process traps the rhubarb flavour, and aroma, it is almost like those hard sweets we used to eat when young called rhubarb and custard, but without the sweetness. It is refreshing and gentle to drink. My fermented rhubarb kvass has a lovely fresh feel in the mouth with a delicious fizz and it can be mixed with fruit juices for sensitive souls and children if they don't like a drink that is not sweet. Adults can be add it to alcoholic beverages such as a classic Campari soda but with rhubarb kvass instead!

Ingredients For Fermented Rhubarb Kvass:

600 Gr Fresh Rhubarb, sliced

6 Tablespoon sugar

2 Litre filtered water

2-inch fresh ginger, grated or chopped

INGREDIENTS FOR THE SECOND FERMENT:

2 bottles large enough to hold the contents. 2ltr in total.

2 Teaspoon honey

Ginger juice if not gingery enough!

METHOD:

Put the sliced rhubarb into a large glass vessel with sugar and water, add the ginger and give it a good stir. Cover the container with a muslin cloth and secure the mouth of the vessel with a rubber band or tie. Give it a stir every day. Leave for 4-5 days or till you are happy with the colour and developing flavours. You will know when it is ready when there is fermentation evident with the bubbles and also you can taste it. It will be slightly fizzy on the tongue.

Next remove the rhubarb from the ferment, and strain the drink in to the glass bottles with fitting lids.

Add the honey and more ginger if needed. Secure the bottles with the lids and leave them at room temperature to ferment go through a second ferment to build up some fizz.

The fermented rhubarb kvass should be ready in 5-7 days. (this will vary depending on how active the ferment is and the room temperature).

How Do I Know When My Rhubarb Kvass Is Ready?

Test by burping the bottle in between. every few days. When you are happy with the fizz, put the kvass into the fridge to slow the fermentation process.

It is advisable to burp the bottles during the second stage of the fermentation as if too much CO2 builds up this can cause an explosion of the glass bottles or a large fizzing spill when the lid is released. This can cause a bit of a mess to the room!

For more fermented gut friendly recipes check out my fermented Kanji recipe also SPICED KANJI AN ANTIOXIDANT RICH FERMENTED PURPLE CARROT DRINK