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Raspberry beet kvass in a clear jar and serving glass for Full GAPS

Raspberry Beet Kvass for Full GAPS

Beet kvass fermented with one measured starter, strained, then finished with one-half cup raspberries and no added sweetener.
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Prep Time 10 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Eastern European-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red beet cut into roughly 1-inch cubes
  • 4 cups filtered water
Choose One Starter
  • 1 tablespoon homemade whey use this row OR the sauerkraut-brine row
  • 1 tablespoon additive-free sauerkraut brine use this row OR the whey row; choose this for dairy-free
  • 1/2 cup fresh or frozen raspberries add only after straining the primary ferment

Equipment

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

Method
 

  1. Place the 1-inch beet cubes in a clean glass fermentation vessel sized to the batch.
  2. Add exactly one chosen starter: homemade whey OR additive-free sauerkraut brine.
  3. Add the filtered water and set a clean fermentation weight over the beet so every solid remains below the liquid.
  4. Fit an airlock or another self-venting, pressure-aware closure. Ferment at room temperature out of direct sunlight.
    Beet cubes fully submerged under a glass weight during the raspberry kvass primary ferment
  5. Ferment for 2 to 8 days depending on room temperature. Refrigeration readiness is a deep ruby color and pleasantly tart flavor, not a taut lid or fixed gas schedule.
  6. Remove the weight and strain the kvass into a fresh glass jar, leaving the beet behind. Add the measured raspberries directly to the strained kvass.
    Raspberries added to strained ruby beet kvass after the beet cubes were removed
  7. Cover, refrigerate, and use within 1 week. Strain out the raspberries when serving if desired.

Notes

  • Full GAPS: Use after beet kvass, the chosen starter, and raspberries are introduced and tolerated.
  • Intro Stage 1: Use only strained fermented liquid, beginning with 1 to 2 teaspoons; exclude raspberry and beet solids.
  • Fermentation: 2 to 8 days until pleasantly tart; fermentation is not cook time.
  • No sweetener: Do not add honey, maple syrup, stevia, monk fruit, or another sweetener.
  • Storage: Refrigerate and use within 1 week.
  • Scaling: Numeric ingredients scale. Use vessels with enough room for scaled solids, liquid, weight, and headspace.

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