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–+ servings
Strained ginger-garlic beet kvass in a clear jar and serving glass

Ginger-Garlic Beet Kvass for Full GAPS

A savory beet kvass fermented with quartered beets, garlic, ginger, one selected salting method, and optional lemon or completed-kvass inoculation.
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Servings: 1 batch
Course: Beverage
Cuisine: Eastern European-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 fist-size red beets quartered
Choose One Salting Method
  • 1 1/2 tablespoons mineral salt dry-salt branch; use this row OR the 2 percent brine row
  • 2 percent mineral-salt brine by weight of water brine branch; use this row OR the dry-salt row
  • 5 cloves garlic peeled
  • 1 inch fresh ginger peeled and cut into a few pieces
  • 1 lemon juice only optional
  • filtered water enough to fill the selected vessel with practical headspace
  • completed beet kvass one dash per ferment vessel; optional inoculation

Equipment

  • Glass fermentation vessel sized to the batch
  • Glass, ceramic, or uncoated stainless fermentation weight
  • Pressure-aware airlock or self-venting closure
  • Kitchen scale for 2 percent brine branch
  • Stainless knife and stable cutting board
  • Fine stainless strainer and glass bowl
  • Clean glass refrigerator jar

Method
 

  1. Place the quartered beets, garlic, ginger, optional lemon juice, and optional dash of completed beet kvass in a clean glass vessel sized to the batch.
  2. Choose one salting method: add the measured dry mineral salt and fill with filtered water, OR prepare a separate 2 percent mineral-salt brine by water weight and fill with that. Do not combine methods.
  3. Set a clean fermentation weight over the beet, garlic, and ginger so every solid remains below the liquid.
    Quartered beets garlic and ginger submerged under a glass fermentation weight
  4. Fit a pressure-aware airlock or self-venting closure and ferment at room temperature out of direct sunlight.
  5. Begin checking around day 3 and continue through the 7-to-10-day window until the kvass tastes pleasantly tart.
  6. Remove the weight, strain through a securely nested fine stainless strainer, transfer to a clean glass jar, cover, and refrigerate.
    Quartered beets garlic and ginger draining above strained ruby kvass

Notes

  • Full GAPS: Use after selected ingredients are introduced and tolerated.
  • Intro Stage 1: Use only strained fermented liquid, beginning with 1 to 2 teaspoons.
  • Salting: Use dry salt OR 2 percent brine; never both. At 2x, dry salt doubles while brine remains 2 percent by water weight.
  • Fermentation: Begin checking day 3; continue through 7 to 10 days until pleasantly tart.
  • Yield and storage: Source does not state a yield or refrigerator duration.
  • Scaling: One batch uses one appropriately sized vessel. A 2x batch is two batches; use two vessels or one vessel sized for all solids, liquid, weight, and headspace.

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