Vanilla & Ginger Peach Kvass
Given the War on Bacteria so culturally prominent in our time, the well-being of our microbial ecology requires regular replenishment and diversification now more than ever.
—Sandor Ellix Katz, The Art of Fermentation
Fruit Kvass is my new obsession! They are super easy to make, and once you have the hang it, you can experiment with a flavor of the season. Give it a go, and you might find that it’s your new go-to gut-loving drink too.
Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread. The bread-based Kvass tastes a bit like a sweet, non-alcoholic beer. From my research, Kvass only has up to 1% alcohol content (usually less). My first experience of this bubbly beverage was a somewhat traditional Beet Kvass. Since then, I've experimented with gluten-free recipes like the sweet and rooty Orange, Ginger, and Carrot Kvass. Now that peaches are in season, it's time for a different brew.
This version was peach focused, but you can also add a handful of seasonal berries for a berry-delicious twist.
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Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread. The bread-based Kvass tastes a bit like a sweet, non-alcoholic beer. From my research, Kvass only has up to 1% alcohol content (usually less). My first experience of this bubbly beverage was a somewhat traditional Beet Kvass. Since then, I've experimented with gluten-free recipes like the sweet and rooty Orange, Ginger, and Carrot Kvass. Now that peaches are in season, it's time for a different brew.
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Buffy Owens
Buffy Owens is a somatic practitioner and embodied mentor with over two decades of experience guiding people into a more sustainable relationship with their bodies. Her work integrates somatic movement, nervous-system awareness, and the SOMA Framework to support clarity, self-trust, and embodied living—especially during transitions.