kvass

Salt-brined pickled eggs are the perfect hard-boiled eggs, nicely salted and firm!  These fermented eggs are SO tasty and perfect for picnics, snacks, salads, or deviled eggs. Try making different flavors and colors. See the section above for more details.

Salt-Brine Fermented Eggs

water, chlorine-free

starter (see notes)

Tbsp salt

eggs,

Mix the water, starter, and salt in a quart jar. Stir a few times until the salt is mostly dissolved. Alternatively, use the leftover brine from a vegetable ferment for the brine and culture.

Fill the jar with the peeled hard-boiled eggs. Add any other flavorings that you want to include (see the section above for some ideas). 

Use a weight to keep the eggs below the brine. If necessary, add more water to ensure that the eggs are completely covered. The eggs need to be completely submerged in the brine.

Cap the jar with a lid that will allow gas to escape during the ferment. A loosely tightened lid, pickle pipe, or fido jar all work well.

Place the jar in a cool, dark location. A closet or kitchen cupboard is fine. Leave the eggs to ferment for 1 to 3 days.

Store the pickled eggs in the fridge, and enjoy within 2 weeks.

I am right this minute  on my third batch of of fermented eggs. I do mine in half gallon jars. Not only use for just eating as is, but great to have on hand to make eggs salad, potato salad, deviled eggs etc. I think fermenting is a great way of going back to the time of the way food was preserved by our great grandparents.  Also making our own vinegars, fruit starters. Wish I had been into this stuff when my family was young.

Best I've found so far, tho haven't completed the process at X3 scale. I'm surprised, so far, at how little water that's called for to brine, tho guessing the egg displacement will make up the space. Then too was surprised the quart-sized jar didn't change in the instructions. No worries tho, cuz i used an outsized jar, out of loving memory of seeing jars of pickled eggs on diner counters, back in the day -- the good ones. Thanks for this &amp; please let's all try to have good times thru these iffy daze.

This homemade Fruit kvass with blackberry lime and mint is a gluten free version of a popular Russian fermented drink. Loaded with probiotics, it’s a refreshing, tangy, bubbly drink that you can make right at home.

Homemade Fruit Kvass with Mint

Quart size mason jars

raw honey

sea salt (use less if you have culture starter)

purified water

mint leaves

Fermentation reduces sugar content so less than 4 g

Divide the ingredients into 2 quart size mason jars, or one larger mason jar. Add mint leaves last, 2 in each Jar.

 Cover with purified water and shake it up to mix the honey, mint, and berries together.

Seal jar with lid let it sit on the counter for 2-7 days. I let it sit for 5 days.

When you start to see bubbles (usually after 1 day) release the lid and let a little air out so it won&#8217;t get over carbonated. If you don&#8217;t see any bubbles, just keep it sealed until the 2nd day.

When your fruit looks cooked and your brew is bubbly, open lid and strain out the fruit. Place liquid in a seal proof bottle. This is your kvass.

Leave the fruit kvass liquid sealed in an airtight bottle on the counter for another 1-3 days to build up more carbonation, or just feel free to go ahead and keep in fridge.

Add more mint leaves and/or berries before serving, if desired.  it in the fridge and enjoy!

We love kombucha and have many scoby just waiting for us to make our next batch. We have also dabbled in ginger beer and really liked it. Looking forward to this fruity flavor. And you're totally right... the hardest part is waiting for it to be ready!

I just recently got into drinking kombucha. I definitely need to try making this at home! It looks so refreshing!!

Such a yummy, natural way to get more probiotics! Perfect to sip on all summer long!

I created a fruit kvass with frozen berries and a vegan starter culture.  Day three and I just tasted it - delicious!  Wondering if I can use the berries and some liquid for starter on a second batch.  What do you think?

I tried this recipe with a bag of frozen mixed berries and it's perfectly carbonated, refreshing and not sweet. I will definitely be making this again. Thank you for this recipe.

Top 2 kvass recipes from across the web

The most viewed kvass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Salt-Brine Fermented Eggs

Homemade Fruit Kvass with Mint

Top 2 kvass recipes from across the web

The most viewed kvass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salt-Brine Fermented Eggs

Homemade Fruit Kvass with Mint

The most viewed kvass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine