The following appeared in this month’s Food Notes, the e-newsletter published by Edible Michiana (http://ediblemichiana.ediblecommunities.com/newsletter-archive).
If you are what you eat, then my current craze for all things sour doesn’t speak well of me. I can’t get enough kraut and pickles (ferment a batch a week, I say!), and lemons and limes go without saying, but lately what brings order to my soul are the drinks that zing: sour beer, kombucha, dry cider – if it makes me pucker, it’s for me. A bit of luck at the library recently brought Shannon Stronger’s Traditionally Fermented Foods across my path and low pH goodness more fully into my life. The best discovery so far? Kvass. It seems to be more a genre than a specific thing, made from everything from bread to beets and in all sorts of ways (some of which involve wheys), so it’s the perfect ferment for the recipe-allergic tinkerer. I’ve so far focused only on the local fruits of summer: this week, what are probably the last peaches of the year, plus some deep dark plums. Whatever the fruit, I’ve found that one has only to chop it up, cover it with filtered water in a mason jar, add a tablespoon or two of honey to get the party started, and leave it open to the air on your counter for a couple of days (with some cheesecloth to keep out the flies). As the microbial magic unfolds, you’ll see a little foam and fizz start to form at the surface, the taste of honey will fade, and a pleasant tang will emerge. You can drink it at this point, but if you want extra oomph, close it up and give it a another day or three without air – but be sure to burp out the gas regularly so it doesn’t explode! You can filter out the fruit or do as I do and mush it up so you get some pulp with your liquid. Then drink up! You too will find that a sour soul is a contented soul.