beers and Latvian cheeses, which sit cheek-by-jowl with fresh vegetables and kvass (a fermented rye drink popular in the Baltics). For those in search of something a little more authentic ...

kvass is a wealth of nutrients This unassuming drink is a true treasure trove of health. Kvass is a rich source of probiotics ...

Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple ...