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| Peachvass |
I have been making
beetvass and it is nice to see the colour and flavor change during the few
days, fermentation makes wonders.
With peach getting
ripe, there are always fruits that are pecked, or dropped before fully ripe. So
I make peachvass, using the same priciple of beetvass. After 2 days, the water turns mild
pinky, or peachy, very attractive.
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| Peachvass |
I filter out
the drink after 2 full days, with just a touch of sourness and peach fragrance.
-Wash peach and cut
into segments, add a big pinch of salt and a tbsp sugar, add half a cup of a fermentation
starter like from sauerkraut juice, or from the previous vass-drink. Leave at room temperature for a couple of
days and serve.
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