Amanda Feifer, fermenting enthusiast behind phickle.com comes to the Greensgrow Community Kitchen to teach us about these two popular drinks. Milk kefir and kvass are both probiotic, lacto-fermented drinks and yet they are totally different in taste and technique!
If you love experimenting at home or just love ferments, this is a great info packed class to expand your repertoire. They provide a great way to understand some key fermentation basics (that are often misunderstood) through comparing and contrasting their similarities and differences. One is cultured, the other is wild fermented. One involves dairy, the other is vegetal. We’ll learn about the different methodologies and organisms involved in their fermentation.
Milk kefir is a very tart, drinking yogurt. It has been made for a long time, most likely originating from the Caucasus mountains. One of the best known and most probiotic ferments and much easier to make at home than yogurt. Kvass is thought to be Ukranian in origin. It’s a refreshing probiotic that tastes a little like pickle liquid and can be made with a variety of vegetables and seasonings.
Everyone will make their own kvass and flavor their own milk kefir to take home!
Get to meet Amanda right at the time her book, Ferment Your Vegetables, comes out this fall. When she’s not concocting crazy vats of bubbly things in the kitchen or ranting against the use of anti-bacterial soaps, she’s doing what she loves most: teaching people to make their own fermented foods, from kimchi and kefir to kombucha and koji. She lives in South Philly with her husband, Jake, and their rambunctious pit bull pup, Laika.