Thursday, October 2, 2014

It took about a 10 day ferment outdoors, but my first ever batch of kanji kvass came out great. And just like the sites say, the chunks of beet and carrot are great "pickles".

http://www.aartibatavia.com/blog/carrot-beet-probiotic-beverage-aka-gajar-beet-ki-kanji/

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