DIY Fermented Apple Pear Soda (Apple Pear Kvass)

Learn how to make DIY fermented apple pear soda (pear kvass), a simple and healthy drink packed with probiotics, fall flavor, and gut health benefits. This homemade soda is the perfect festive drink for Thanksgiving dinner or any fall season celebration.

DIY Fermented Apple Pear Soda (Apple Pear Kvass)

As a nutrition consultant and chef, I’ve always had a love for fermentation. Growing up in Poland, we would often ferment everything. Sauerkraut, pickles, sour rye starter, you name it, we had a bubbling jar of it on the counter. Fermentation wasn’t just a method of preserving food; it was a way of connecting with nature’s wild yeast, good bacteria, and the cycle of the seasons.

When pear season rolled around in early fall, we found endless ways to use those juicy pears from the farmers market. My grandma would make pear compotes, while my mom leaned into baking pear recipes. I wanted to take that tradition a step further and create something effervescent, refreshing, and good for gut health. That’s how I came up with my DIY fermented apple pear soda, sometimes called pear kvass.

This recipe captures the best fall flavor with simple ingredients like ripe pears, apples, raw honey, and spices. It’s naturally carbonated with probiotic goodness, making it a great way to support digestion and hormone balancing while enjoying a festive drink that feels special enough for Thanksgiving dinner.

Why You’ll Love This Recipe

This pear kvass is a healthy drink that feels like a treat. You’ll love it because:

• It’s a probiotic soda made with good bacteria, not cane sugar and artificial flavors.
• The fermentation process creates natural bubbles that feel like a nice soda drink but without the bad bacteria and questionable additives.
• The fall flavors of pear, apple, cinnamon, and cloves make it the perfect addition to your fall recipes or late summer gatherings.
• It’s versatile; you can adjust the sweetness, flavor, and level of fizz depending on your taste.
• It’s a simple home fermentation project that doesn’t take a lot of work, just patience while the good bacteria do their magic.

Ingredient Substitutions

• Maple syrup as an alternative to raw honey for a vegan option.
• Add ginger root for an extra spicy and digestive health boost.
• Swap cinnamon for cardamom if you like a more floral flavor.
• Use cane sugar if honey or maple syrup aren’t available, though raw honey helps with wild yeast and probiotics.

Health Benefits

• Pear – High in fiber, supportive of digestive health, and gentle on the stomach. Great for women’s health during fall season when hormone balancing is key.
• Apple – Full of antioxidants and pectin, which feed good bacteria in the gut.
• Raw honey – Boosts the immune system, provides wild yeast, and helps regulate blood sugar when compared to refined sugar.
• Cinnamon, star anise, cloves – Warming spices that support circulation, digestion and can help with hormone balance.
• Fermented food recipes like this soda introduce probiotic sodas into your diet, which build gut health, improve digestion, and reduce bloating. Try my other fremented rhubarb soda recipe.

Chef Angie’s Tips

• Always taste your soda during fermentation. At 2 days, it’s mildly sweet. At 7 days, it’s tangy and less sweet.
• Always use a sterilized jar.
• You don’t need the culture starter if you do not want to use it. The soda should ferment on its own but it will take longer.
• The temperature of the room affects the fermentation process; warmer rooms speed it up, cooler rooms slow it down.
• Never use metal utensils, as they can damage kefir grains or react with the fermentation process.
• If you’re trying this for the first time, start small and adjust your flavors with the next batch.

Ways to Serve

• As a festive drink for Thanksgiving dinner.
• As a refreshing soda substitute during fall season.
• Mixed with sparkling water for a lighter flavor.
• In place of store-bought sodas for kids and adults alike.

Storage

Store your finished soda in swing top bottles in the fridge. It will keep for 1-2 weeks, but it’s best enjoyed within a few days when the flavor is at its peak. Be careful when opening, the natural carbon dioxide makes it fizzy.

Equipment

• Sterilized large glass jar
• Swing top bottles
• Rubber band and cloth or parchemnt paper for covering
• Non-metal stirring spoon
• Strainer

FAQ