Apple core kvass Kvass has been the staple Russian drink for at least a thousand years that we know of. The word ‘kvass’ comes from ‘kvasit’, which means ‘to sour’ or ‘to ferment.’ This recipe isn’t only delicious and good for your gut, it is also good for your pocket and is a food waste reducer, using both apple cores and stale rye bread. Ingredients 5 apple cores, best from apples where you have sliced segments off (rather than nibbled) 100 grams stale rye sourdough 2 tablespoons brown sugar 2 tablespoons raisins 1 tablespoon active sourdough starter (shop bought or home made) 1.5 litres filtered or mineral water Method Bring the water to boil, and let cool until it reaches room temperature. Cut the bread into small cubes. Ensure it is really dry. If not, place in a low oven until fully dry but not burnt or toasted. Put all the ingredients into a large jar, leaving at least a few finger depth at the top. Whisk to mix well. Cover the jar with a a clean tea-towel or piece of muslin cloth and set in a shaded spot away from direct sunlight. Leave to ferment for 2–4 days, or until you see bubbles forming. Then put the kvass in the fridge overnight. As it cools down, all the solids will sink to the bottom of the jar. Strain the kvass carefully through muslin or a seive, trying not to disturb the sediment at the bottom. Then enjoy. This recipe is by chef Mark Breen of Seasonal Kitchen. Hungry for more? Check out more root to shoot recipes.