Stephanie Thurow

Sugar Pumpkin Kvass

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Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

Pumpkin kvass isn’t a common kvass, so when I experimented with it, I was pleasantly surprised by the lightly flavorful, bubbly drink.

Ingredients

  • 1–2 cups pumpkin scraps (seeds, skin, pumpkin, and pulp)
  • 1 tbsp. raw honey
  • 1

Method

Fill a quart jar ⅓ full of pumpkin scraps. Fill with water to 1 inch from the top. Stir in honey, salt, and ginger. Mix well.

Use a canning jar lid and ring to tightly screw on the jar to keep the air out. Store at room temperature, ideally between 60 and 75°F (15 and 23°C). If you are using a clear glass jar, keep out of direct sunlight. Check on the ferment at least twice a day to bur