I’ve started fermented carrots, beetroot and cabbage the same way I’ve always done and they all went mouldy, only difference was I used big jars. Probably this was my mistake?

Did you know that having a small glass of fermented drink, such as kvass, first thing in the morning boosts your energy and digestion? Traditional Polish and Eastern European practice has long recommended a small shot (50–100ml) on an empty stomach, which aligns well with what we now understand about the gut-brain axis and circadian rhythm — your digestive system is most receptive in the morning. In beetroot kvass, energy comes partly from the B vitamins and electrolytes (potassium, magnesium) that become more bioavailable through fermentation, and partly from the beet's natural nitrates which support blood flow and oxygen delivery to cells. It's a gentler, more sustained lift than caffeine. Today, I started my day with carrot and garlic kvass.

So here goes all 4 recipes on St Davids Day and also tomorrows kefir sneaking in on the picture