Is kvass good for your gut health?

Kvass is a simple lacto-fermented beverage that offers a semi sweet, funky fruity drink packed with that good bacteria. Kvass is a lacto-fermented beverage that turns sugars into lactic acid. It also lends itself to those of us who buy fresh fruit in good faith and eventually end up tossing it because we waited too long. But that not-perfect fruit, alongside any fruit scraps or trimmings are the perfect ingredients for a fresh summer beverage. Kvass utilized the yeast and other bacteria in old bread, storing it with water and letting it ferment. In modern days, it can be adapted with any combination of your favorite fruits or vegetables. Add some ginger citrus and mint instead, and you can have a zippy, refreshing ginger beer-like drink perfect for summer days. Fresh raw honey is also a great additive that will deliver even more of the natural bacteria we are taking advantage of, but this can accelerate the fermenting process. Kvass will continue to ferment, the fridge will slow this down but don’t go forgetting any in the back of your fridge. The process is simple, save fruit scraps in the freezer until you have enough or buy them fresh, and chop them up, covering with sugar and water in a clean fermentation-ready vessel that you leave on your kitchen counter for at least two days will yield a beautifully colored punch with complex and refreshing flavors. Lacto-fermentation does not require oxygen, so the vessel can stay sealed, however this process does produce gas essentially carbonating the beverage. The first day is likely fine to leave it alone but any day taken further, and your kvass should carefully be “burped” and stirred at least once a day. I wouldn’t take it further than a four-day ferment as you want some of the sugar to remain, anything further will only increase in funk.