I simply love fermentation!

I want to share one of my recipes with you: Pineapple Kvass!


  • 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.

Enjoy! <3

The recipe is from my newest book in English about fermentation - find it here.