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I think I read that the slavs don't like sour things and preferred to drink kefir during a state it was early stages of fermenting / bubbling, which is rather s
by slothtrop 3y ago
I think I read that the slavs don't like sour things and preferred to drink kefir during a state it was early stages of fermenting / bubbling, which is rather sweet, if you've ever made it yourself.
- mikrl 3y agoYes, I do the secondary fermentation which involves decanting it into a mason jar when it starts to separate, with some fruit pieces and letting it go for another 2-3h before refrigeration. This takes off the tartness and makes it a little creamier. My coworker, who is Iranian, usually just drinks it straight (I don’t know about the fermentation time) or with a little mint and salt since this is typical for West and Central Asia: refreshing because of the hot climate and similar to drinks like doogh or ayran.
- kjkjadksj 3y agoSlavs eat a huge amount of fermented cabbage
- mikrl 3y agoAnd sour soups like żurek (soured rye) and the dill pickle based рассольник (rassolnik) and zupa ogórkowa.