tea for continuous brew kombucha

How to Make Kombucha (Continuous Brew)

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 also use it in my kombucha vinaigrette.  We treat kombucha with care, consuming a little bit at a time, for it’s also strikingly medicinal… 

Read More »

Beet Kvass

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

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 like other fermented foods whose characteristic sourness can offend tame palates.  In spite of – or perhaps because of – its briny… 

Read More »