Re- Use Your Old BreadRead Now
I just arrived in Belarus to give a seminar on Regenerative Agriculture, and settled into a traditional fermented beverage, Kvass. Most of our "gourmet" foods are ferments of one kind of another, and inclusion of diverse ferments in the diet is shown repeatedly around the world for it's wide ranging health benefits. Indeed every culture on the planet utilizes Lacto- ferments of one kind or another. Coming from a generation with a profusely weird understanding of microbiology I would encourage anyone to learn about fermented foods. Perhaps the most approachable book on the subject is by Sandor Katz who I had the pleasure to meet at the incredible Possibility Alliance in Missouri a few years back. (This book covers all kinds of delicious nutritious goodies)
Kvass has been a common drink in Eastern Europe since ancient times, comparable with other ancient fermented grain beverages including beer brewed from barley by the ancient Egyptians, the millet beer of Africa, the so-called rice wines of Asia, the chicha made with corn or cassava by the native Americans.
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