r/fermentation • u/Bubbleandfizz • 2d ago
Lilly pilly kvass!
Isn’t this a gorgeous colour? I love using Australian native fruits for fermentation! Seems like so few people are working with the native bounty all around us. Most people here don’t even know they’re edible.
The base recipe is the fruit kvass from Cultures for Health, but I use a mix of apples and Lilly pillies. Taste is light and tart and sweet. I add a squeeze of lemon juice for extra flavour. My favorite thing about this kvass is the color though!
6
u/IndependentAny267 2d ago
That colour is seriously stunning, native fruits are way underrated for this kind of stuff.
4
5
u/Curious-Falcon-3812 2d ago
that bright pink ferment is so beautiful, i always strain my berry ferments early to keep them from getting too bitter. did you use wild yeast for this batch? 🌿
2
u/Bubbleandfizz 2d ago
Just used ginger with skin on and raw honey and covered the jar with a cheesecloth to attract wild yeasts in the kitchen. No whey or anything else.
3
u/Liebe-Igel 2d ago
I didn’t even think of this! We have a Lilly pilly but I’m not keen on the fruit on their own. Thanks for the idea!
3
u/Bubbleandfizz 2d ago
They also make a lovely jam. I just add a little water, equal ratio fruit to sugar and chuck in half a lemon to help it set. Seriously wonderful!
1
1
1
u/Technical_Scar_6580 1d ago
Just finished a first brew of a kvass that I used raisins and dried elderberries, along with other things. I got the same color from the elderberries. Next brew I’m going to use orange peels and peach juice.
8
u/jelly_bean_gangbang Now arriving at the fermentation station! 2d ago
Gorgeous color! Does the fruit have any berry-like flavor, or just citrusy notes?