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?
Like breakfast? Like beer? Well, then we've gotcha huckleberry right here! Traditional Russian kvass made a bit breakfast-style with maple and cinnamon.
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?
This cocktail is made from lacto-fermented carrot juice, so you detox while you retox! Tons of good, probiotics live in this juice and it's simple to make. A great alternative to the bloody mary.
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.
Carrot Ginger Kvass is a lactofermented, naturally sparkling beverage that is actually good for you. Loaded with probiotics and vitamins, this is a great beverage to add to you diet.
On a mission to create a beet kvass that I can not just tolerate but actually like. Mission achieved!
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