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This is the sterilized jar used to make the Kvass (with essential oils)
Now we add liquid whey as an inoculant, and sole salt for minerals
This is the finished beverage - it should smell good and taste sweet, sour, and a little bubbly
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The old Swedish bitters – try out this link
More to come, such formulations as Triphala, and many Chinese patents will be explored.
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