Spiced Winter Kvass


Preparation info

  • 1.5 litre

    • Difficulty


Appears in



By Asa Simonsson

Published 2019

  • About

This lovely Christmassy-flavoured kvass is enjoyed by everyone in our household. It is usually served chilled but can also be gently heated to make a warm toddy. It will keep well for a month in the fridge.


  • 5 apples
  • 1 litre/ pints filtered water
  • 30 ml/2 tbsp agave syrup
  • 1 probiotic capsule (content only)
  • 5 g/1 tsp ground nutmeg
  • 4 cm/ in fresh ginger, sliced
  • 4 cloves, gently crushed
  • 3 cinnamon sticks, slightly crushed
  • 2 whole cardamom seeds
  • 1 star anise, split in half


    1. Wash and cut the apples into 10 wedges each.
    2. Pour 200 ml/7fl oz of the water into your clean fermentation jar. It should be a kilner-style jar with a rubber seal and flip-off lid so it can be sealed tightly later. Add the syrup, probiotic powder and nutmeg, and allow to dissolve.
    3. Add all the rest of the spices to your fermentation jar. Fill up with the remaining water.
    4. Make sure the lid is on and sealed tight. Turn upside-down a couple of times to mix the kvass. Let ferment at room temperature for 2–3 days. You should see bubbles in the jar when ready.
    5. When ready, strain the liquid from the fruit and spices into a glass bottle with a swing flip-off lid. Seal tightly and let ferment for another 24 hours at room temperature before storing it in the fridge.