Kvass is a traditional fermented beverage most popular in the Ukraine and Russia. Commonly kvass is made with rye or beets, however you can make kvass with everything from raspberries and lettuce to cornbread. Through the process of fermentation these ingredients are transformed into into a tangy, sour, salt probiotic beverage.
Recipes included! To make your own Kvass during class, you'll want to have the following materials:
1 large (1 quart or larger) glass or ceramic jar
Non-iodized salt
1 bunch of beets
Optional: leftover juice from cultured fermented vegetables such as sauerkraut.