What new beginnings are you embracing this spring? If you’re looking to try something new in the kitchen, fermentation is where it’s at. This Fermented Pear, Apricot and Cinnamon Kvass is an easy recipe to start with and who doesn’t like to celebrate spring with a bubbly drink? The process of fermentation has been used by many cultures throughout history, from kimchi in Korea to sauerkraut in Germany. Fermented foods are foods that have been through a process of lacto-fermentation, in which natural bacteria feed on the sugar and starch in the food creating lactic acid. Anaerobic fermentation takes place in the absence of oxygen, typically in a liquid base or brine. In this environment, the bacteria produce lactic acid and “bad” mico-organisms aren’t able to grow. This process preserves the food and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various strains of probiotics. In addition, natural fermentation has been shown to preserve nutrients in food and break the food down to a more digestible form. The probiotic-rich bacteria created by fermentation can help build a strong immune system, aids in digestion, detoxification, improves brain function and can improve your mood. Eating an abundance of probiotics and friendly micro-flora in the form of fermented foods can strengthen, heal and protect the gut lining.
This recipe is as simple as combining fresh pears, dried apricots, cinnamon sticks, coconut nectar and water in a mason jar and leaving the jar to ferment at room temperature out of direct sunlight for 2-3 days. It’s important to always “burp” your kvass once a day by loosening the lid of the mason jar and then screwing the lid on tightly again. Play around with the fruit combination in this recipe; you can use anything from apples, berries to dried figs, plums, and so much more. Enjoy!