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?
In the family of Fruit Kvasses, Pear Kvass is an effervescent, probiotic, refreshing drink that tastes like proprietary pear sodas and is a great way to make use of over ripe pears.
Gooseberries ferment beautifully for salsa and spicy party dips, and are refreshing in a fruit kvass.
Using Fruit Kvass as a template method, you can play with fruit, flavour and texture for natural and extremely easy home-made fizzy drinks.
Making Tomato-Vegetable Kvass with all the excitement of Bloody Mary / Virgin Mary refreshment.
This tangy, spicy fermented carrot drink is a favourite to celebrate Holi, the Hindu festival of springtime.
Forget bone broth. If you're looking for a healthful probiotic beverage with a rich history, reach for the beets. Beet kvass is a probiotic beverage made by fermenting beets.
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.