I tend a pot of continuous brew kombucha on my kitchen counter where it sits, transforming sweet tea into an ancient, acidic, vinegary tonic that we sip in small amounts, though I Read More →
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
April 19, 2012 | by | 54 Comments
To drink beet kvass is to taste the blood of the earth - sweet and salty with a mineral-rich undertone that speaks of the soil itself. Beet kvass is an acquired taste, much Read More →
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