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Rabid kombucha-drinking hippies will love Cortney Burns’s beet kvass, a brightly colored, probiotic, naturally fermented drink. Over at San Francisco’s Bar Tartine, she takes some leftover rye bread and shows us how to make this healthy, fizzy beverage, which is both great on its own or poured into a beer, pickleback-style.
Producer: Tracy Wares
Get the full recipe on MUNCHIES now: http://bit.ly/1pxxu2i
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