Ferment This: Sourdough Bread Kvas (квас)

Yeasty or less so?

I’ve previously posted about making the wonderful fermented tonic beet kvass, and continue to make it regularly. Some time ago, while researching different types of “kvass”, I discovered that the origin of the drink is an Eastern European ferment that uses bread – specifically, rye bread – as starter for the ferment. It just so happened that there was some “extra” sourdough rye sitting around, so I started some traditional bread-based kvas.

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Ferment This: Butternut Squash

Autumn is the season of squash. Sure, squash is available at other times of the year (like the eponymous summer squash and overabundant zucchini), but for sheer variety, fall can’t be beat. All manner of gourds – decorative and edible – beckon from grocery store produce shelves and market tables. Time to get creative and preserve some of these gems!

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Ferment This: Blackberry Kombucha Tea

SCOBY supermodel

I’ve been brewing the amazing elixir known as Kombucha Tea for years now. With this ferment, an unusual-looking culture transforms sweetened tea into probiotic goodness, thanks to the hard work of the Symbiotic Colony of Bacteria and Yeast (SCOBY): the disc-shaped pellicle formed by the microbes responsible for performing the magic.

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Ferment This: Revitalizing Rejuvelac

Yes, I have a “thing” for alliteration…it’s just part of being a logophile. I also wear a t-shirt that illustrates the importance of a properly-placed comma; am an Oxford comma adherent; and I ferment things. Multi-dimensional, I am. Enough about me, though – did you know that you can make a tasty, rejuvenating probiotic beverage from wheat berries?

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