Hello there! I’m back in L.A and just like I said – the weather is fantastic. Blue skies, people on the beach, surfers running around with surfboards and I’m sitting in the grass up on the hill enjoying a cold Acai Bowl. Life in Cali is pretty chill 🙂

 It’s really easy to make health drinks at home. Kvass only requires a few ingredients and maybe a little patience during the fermentation process. But that’s no biggie cus you get a bubbly probiotic beverage in only a few days. Oh, and I also have a Kvass in my book Hälsokick! 

Peach Kvass

(2 liter)

3-4 soft, medium peaches

1 inch ginger, peeled and sliced

1 cup blueberries

2 tbsp raw (unpasteurized) honey

filtered water or bought still mineral water

1) Rinse peaches and cut into wedges and place in a large glass jar, about 2 liter. Add blueberries, sliced ginger and honey. Add filtered water, leaving an inch headspace for fermentation gases, and tightly close the jar.

2) Let sit in room temperature for about 2–3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you should see fermentation bubbles.

3) Taste your brew every day to see when it is ready – that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to fully ferment. When it’s ready it should taste sweet and tangy and the fruit should look cooked.

4) Strain the brew, discard the fermented fruit, and store your kvass in the fridge in clean glass jars. (Lack of fermentation could be caused by the type of water or honey you used – chlorinated water or commercial pasteurized honey won’t allow fermentation to occur.)

The natural alcohol level in homemade Kvass is very low, about 0.05%-1.0%, which means that children can drink it too.

Photo: The.Daily.Good

I know what i’m gonna do on friday! I’m going to the farmers market in Venice. My good ol friday mooring routine. Yes!

Photo: Susanne Kindt