Posts tagged Ferments
Beet Kvass

This ancient Eastern European drink, that was initially made from rye bread, was introduced to me by the talented Dana of Gem + Remedy.  After she raved about its benefits over a lunch, I was excited to add it to my fermented repertoire.  As a traditional folk Ukranian blood & beauty tonic, it is an incredibly inexpensive, easy, and non-time intensive way to ease one into the world of fermenting foods and drinks while reaping the benefits of probiotic medicine when fermenting vegetables seems like a daunting task.  Tolstoy even noted how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic—making it a potent medicine against infectious disease.

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