Kvass or: How I learned To Stop Worrying and Love Fermentation
Description
In this episode, we explore the world of lacto and wild fermentation through the lens of kvass; a drink, a food or a concept depending on who you ask. This serves as a primer for a type of fermentation that will come up a lot on this show because many would be surprised at how many of their favourite foods are a result of it.
As always, if you have any corrections, notes or ideas for future episodes, hit me up on instagram or patreon @planetpantrypod or by email by nick@threetreeprovisions.com
Help The Uighurs:
Debunking the water myth:
https://leslefts.blogspot.com/2013/11/the-great-medieval-water-myth.html
Potential Benefits of Fermented Kvass:
Some Sources:
https://www.threetreeprovisions.com/blog/kvass
https://little-yak.com/2013/06/18/how-to-keep-cool-in-xinjiang/
The noma guide to fermentation Renee Redzeppi and David Zilber
Bar Tartine by Nicolaus Balla and Courtney Burns
https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/
https://drinks.seriouseats.com/2012/08/what-is-kvass-russian-beer-history.html
https://lthforum.com/bb/viewtopic.php?f=32&t=21615
https://www.fungimag.com/fall-09-articles/dregs.pdf
http://people.umass.edu/mrenaud/kas.htm
United States
