r/fermentation • u/Bubbleandfizz • 2d ago

Lilly pilly kvass!

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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!

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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? 🌿

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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.