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Starter-culture beet kvass in a clear jar and serving glass for Full GAPS

Starter-Culture Beet Kvass for Full GAPS

Beet kvass made with three large beets, four cups filtered water, mineral salt, and one measured completed GAPS starter.
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Prep Time 5 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Eastern European-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large red beets cut into roughly 1-inch cubes
  • 4 cups filtered water
  • 1 teaspoon mineral salt
Choose One Completed Starter
  • 2 tablespoons homemade sauerkraut brine use this row OR completed beet kvass
  • 2 tablespoons completed beet kvass use this row OR sauerkraut brine; photographed branch

Equipment

  • Wide-mouth glass fermentation vessel sized to the measured batch
  • Glass, ceramic, or uncoated stainless fermentation weight
  • Pressure-aware airlock or self-venting closure
  • Wide glass bowl or pitcher and stainless whisk
  • Stainless knife and stable cutting board
  • Fine stainless strainer and glass bowl
  • Clean refrigerator jar or jars sized for the finished yield

Method
 

  1. Whisk the mineral salt and one chosen completed starter into the filtered water until uniformly dispersed.
    Mineral salt and completed beet kvass whisked into filtered water beside cubed beets
  2. Place the beet cubes in a clean glass fermentation vessel sized to the measured batch. Pour the mixed brine over them and keep every beet cube fully submerged under a clean weight.
  3. Fit a pressure-aware airlock or self-venting closure and ferment at room temperature out of direct sunlight.
    Cubed beets fully submerged under a glass weight in starter-culture beet kvass
  4. Ferment 4 to 7 days, until the liquid is deep ruby and tastes pleasantly tart.
  5. Remove the weight, strain through a securely nested fine stainless strainer, transfer to clean glass refrigerator jar or jars sized for the finished yield, cover, and refrigerate.

Notes

  • Full GAPS: Use after beet kvass and the chosen starter are introduced and tolerated.
  • Intro Stage 1: Use only strained fermented liquid, beginning with 1 to 2 teaspoons.
  • Vessel: Three large beets plus four cups water do not fit safely in a one-quart ferment jar; choose a larger vessel. About one quart is the source yield.
  • Fermentation: 4 to 7 days until pleasantly tart; not cook time.
  • Storage: Refrigerate up to 1 month.
  • Yield: This recipe makes four servings, about one quart in total. A doubled batch makes eight servings, about two quarts.
  • Scaling: Numeric ingredients scale. Use a vessel large enough for scaled solids, liquid, weight, and headspace.

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