In the centre of a grey marbled background there is a frosted green glass filled with a yellow liquid and ice. It is garnished with two pansy flowers and a sprig of thyme

Fermented Elixir

Fermented Kvass | Kombucha | Medicinal Mushroom Tincture

by chef: Joanathan Riccardi


  • 4 tbs Anise star
  • 3 Lemon grass stalks (remove the first one to two layers)
  • 1 tbsp Ginger root
  • 4 tbsp Schisandra berries 
  • 2 tbsp Ashwagandha root (or powder)
  • 1 tbsp Fenugreek seeds
  • 1 tbsp Agave
  • 11:11 tincture 
  • 6 oz Kombucha
  • Thyme + Edible Flowers


  1. Wash and add the herbs and place in quart-sized jar. Jar should be 32oz.
  2. Herbs should fill approximately 1/4 of the jar.
  3. Add one tablespoon of agave.
  4. Add the desired herbs to the jar and fill with spring or filtered water, leaving approximately 1 inch of space at the top of the jar, to allow for pressure to build up during fermentation.
  5. Tightly screw on the lid and give a gentle shake to combine ingredients.
  6. Leave to ferment at room temperature, out of direct sunlight, for 3 to 4 days.
  7. Give the jar a gentle shake a few times a day to combine ingredients, and to prevent unwanted bacteria from forming on the surface.
  8. As pressure builds up in the ferment, loosen the lid to "burp" your kvass, and screw the lid on tightly again.
  9. Feel free to taste your kvass periodically as it ferments - it is typically done after 2 to 3 days or when the kvass is slightly fizzy and tart.
  10. Strain fruit/herbs from kvass and discard.
  11. Store brewed kvass in the refrigerator for 1 week.
  12. Add 2oz of kvass in a rock glass with 1/4oz of agave.
  13. Stir them with ice for 30 seconds.
  14. Fill the glass with ice and top it with 6oz of the original Kombucha.
  15. Add two droppers (equal 2ml) of Rainbo 11:11.
  16. Decor with thyme and edible flowers.