recently the beloved fizzy-lifting drinks (read: kombucha) were pulled from the shelves of the foodie mecca, whole foods, because some of the bottled bevies were found to contain more than just a trace of alcohol that results from the natural fermentation process used to create the drink and also explains the fuzzy feelings that one would sometimes experience after taking a few swings (read: breakfast buzz).
now that the kombucha kegs have been kicked, how does one get their fermentation fix sans the win-o effect?
one word: kvass.
kvass is the vegetable version of kombucha. so that means less sugar and more benefits. (what's not to love?)
essentially it's a pickled beverage through a natural fermentation process that actually adds vitamin b to vegetables that don't normally have them. the taste is tart and non-fizzy, but if you like green juice, you'll be a fan (like me). i tried the beet ginger (yes, because i must have ginger at all times) and it was great!
scott (pictured above), who founded zukay with his wife, kathy, gave me a sample shot and a coupon for $1 off (normally retails for $3.49 like kombucha), which i quickly nabbed and used at checkout. my kvass (i'm still not 100% sure how to pronounce it) is chilling in my fridge as i type, which i plan to imbibe for breakfast.