I simply love fermentation!
I want to share one of my recipes with you: Pineapple Kvass!
YOU WILL NEED:
- 1 litre of water
- 1/2 pineapple, diced and peeled
Add water and pineapple to a clean glass jar. Do not fill the glass up entirely, leaving a 5 cm gap between the surface and the lid. This is important as kvass may form a quite a bit a carbon dioxide. Close the lid and leave to ferment in room temperature for 24-48 hours. Release some pressure from the glass by opening the lid twice a day. When the kvass is ready, remove the fruit bits using a strainer and refrigerate.
The recipe is from my newest book in English about fermentation - find it here.