Features of Our Kvass

What distinguishes a Kvass?

Our Kvass takes 2 to 3 weeks to yield active probiotics. Our Kvass (50 million active cultures per oz) is a lacto -fermentation, similar to the process of making sauerkraut , using raw shredded beets in a salt+water brine with a starter added. The probiotic strains for our Kvass, Kefir and Yogurt are the same 6. We use a powdered, non dairy starter including 

Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus.

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