Wild Drinks and Kvass.

This lovely fizzy drink captures the tart, floral notes of rhubarb and makes a beautiful pale pink champagne-style beverage. You can use either baker's yeast for a faster fermentation or...

This version relies on the natural yeasts and bacteria present on the rhubarb itself and in your environment, creating a gentler, less alcoholic drink with wonderful complexity and probiotic benefits....

Tepache ferments quickly because the pineapple skins are covered in wild yeasts that love sugar. In the warm ambient temperature, they multiply rapidly, creating CO2 (bubbles) and a small amount...

Drink your old bread?  YES! Ferment those leftovers and within a week or two that bread will be turned into a fizzy drink similar to beer that is both nutritious...