Interesting discussion on making beet kvass on this Australian blog: http://editor.nourishedmagazine.com.au/articles/beet-kvass. I tried using whey from organic yogurt in the last batch I made. It’s not nearly as good as my raw whey efforts, but I can’t get unpasteurized milk here.
Speaking of rotted foods, doesn’t chocolate require a fermentation in the process of making it edible? To paraphrase an old song making fun of the Woman’s Christian Temperance Union (WCTU): “Can you imagine such a terrible sight, as a woman eating chocolate until she gets tight?”
Eatmore T.
http://eatmoretoadstools.com
