Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A Russian fermented tonic of either rye bread or vegetables, kvass, can be used to make cold nutritious soups. Click for the pravda about kvass beet borscht, kvass mixed vegetable soup, and a cucumber melon soup enriched with kvass, da?
In an effort to use up some organic beets, I'm lacto-fermenting them with some ginger to make kvass.
Feeling sugared out from holiday treats? Looking to preserve the last of the harvest? Try this easy, stomach balancing fermentation to carry you and your family through the bitter winter.