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. Subscribe here for more MUNCHIES.

Season 1 Episode 22 of How-To. Watch more