I love this time of year when everything is ripe at the Farmers market from local producers.
I made some organic beet kvass and lactofermented pickles with fresh dill.
Lots of varieties of foods available, like broccoli, zucchini, cucumbers, carrots, beets, dill, fresh Colorado peaches and plums.
To make beet kvass, simply boil beets for a few minutes until softened. Let cool for a few minutes and then pour juice and beets into mason jar. Add kefir or kombucha and some sea salt. Let ferment on counter for a couple days then put in fridge. Ready to drink in just a few days. Beet kvass is known as a super tonic to help cleanse the blood.
To make lactofermented pickles, cut up cucumber and put in mason jar with water, kefir or kombucha and sea salt, plus some fresh dill. Let ferment on counter for a couple days and put in fridge. Be careful when opening as it can spray all over! You can drink the juice (recommended) and it provides great enzymes and pro-biotic bacteria.
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