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Apple Kvass

February 22, 2019


I usually make this kvass after making Abigail's Applesauce:  a family favorite.  We then make use of the apple peelings and cores to make a delicious probiotic beverage.  Waste not, want not!  


Apple Kvass


Fill a quart jar 1/4-1/3 full of apple peelings and cores.  Mix enough of a solution of the following cover the apple scraps:


  • 1 Tbsp. raw apple cider vinegar

  • 1 Tbsp. pure maple syrup

  • 1 cup non-chlorinated water


1.  Place a lid on the top of the jar and turn back slightly so it's not tight, allowing the pressure to escape. 


2.  Culture on the counter for about 2 days in the summer and 3 days in the winter.  


3.  Strain scraps from the liquid and store covered in the fridge.  

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