I’m always trying to keep up with our family’s need for more cultured foods. This is particularly important when we don’t have a mother culture like kombucha, water kefir, or milk kefir brewing. But, it does offer up an opportunity for me to be creative and use what we do have.
Fermented vegetables are always on the table, pun intended. But I wanted something fun and fizzy, without having to go to the store for ingredients I didn’t already have. I also needed something dairy-free for those in the house who can’t have it. I decided to dip my toes into the grain-based kvass world by making a light kvass from the rye sourdough starter I had on hand.
Here’s how it went.