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 [email protected]

Help The Uighurs:

https://www.saveuighur.org/donate/?gclid=CjwKCAjwm7mEBhBsEiwA_of-TC04pQ6n1KQfvQISzFTVxTC6oVg6qHo58guD-iao8jXd8EC3pWBc0BoCStkQAvD_BwE

Debunking the water myth:

https://leslefts.blogspot.com/2013/11/the-great-medieval-water-myth.html

Potential Benefits of Fermented Kvass:

https://www.researchgate.net/publication/275252793_Health_benefits_of_kvass_manufactured_from_rye_wholemeal_bread

Some Sources:

https://www.vice.com/en/article/vvqngj/this-1000-year-old-bread-drink-is-becoming-more-popular-than-beer-in-russia

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://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-happens-during-the-fermentation-process

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