Kéfir

Cold sour liquid, cold watery vegetable, salt. A soup with no cooking.

The fizz lifts the herb volatiles straight off the surface of the glass.

Geosmin needs acid or it tastes of soil. This has acid to spare.

Yeast and sugar have history. The sourness keeps it a drink, not a syrup.

Same lactobacillus family. Sour crumb dropped into sour milk.

Acid strips the fruit back to its furanones and leaves them exposed.

Pungent, cold, sour, thin. Four ingredients and no fat anywhere.

Bitter groat, sour milk. Eastern Europe eats this on purpose.

Fizz and two competing acids. Sharper than sense allows, and it holds.

Two live cultures; the tea tannin binds the milk protein and clears it.

Green hexenal over yeasty sour. It tastes like a field after rain.