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–+ servings
Smooth strawberry beet kvass in a clear pitcher and glass for Full GAPS

Strawberry Beet Kvass for Full GAPS

A measured beet ferment strained and blended with eight ounces strawberries for a smooth, unsweetened Full GAPS drink.
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Prep Time 15 minutes
Servings: 5 cups
Course: Beverage
Cuisine: Eastern European-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups filtered water
  • 8 ounces fresh or frozen strawberries add only after straining
  • 1 medium-large red beet cut into roughly 1-inch cubes
  • 2-4 tablespoons fresh ginger chopped; optional
Choose One Starter
  • 1 tablespoon homemade whey use this row OR sauerkraut brine
  • 1 tablespoon additive-free sauerkraut brine use this row OR whey; choose this for dairy-free
  • 1/2 teaspoon mineral salt

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
  • Blender with a glass vessel
  • Covered glass refrigerator container

Method
 

  1. Place the 1-inch beet cubes and optional measured ginger 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 filtered water and mineral salt. Stir until dispersed and keep every solid fully submerged under a clean fermentation weight.
  4. Fit a pressure-aware airlock or self-venting closure and ferment at room temperature out of direct sunlight.
    Beet and ginger fully submerged during the strawberry beet kvass primary ferment
  5. Ferment 2 to 8 days depending on room temperature, until deep ruby and pleasantly tart.
  6. Strain into a glass-vessel blender, leaving beet and ginger behind. Add strawberries and blend 30 seconds until uniform and pourable.
    Strawberries blended into strained beet kvass for thirty seconds
  7. Transfer to a covered glass container, refrigerate, and use within 7 days.

Notes

  • Full GAPS: Use after all selected ingredients are introduced and tolerated.
  • Intro Stage 1: Use only strained fermented liquid, beginning with 1 to 2 teaspoons; exclude solids and strawberries.
  • Fermentation: 2 to 8 days until pleasantly tart; not cook time.
  • No sweetener: Do not add honey, maple syrup, stevia, monk fruit, or another sweetener.
  • Second batch: For each original 1x ferment vessel, leave its same beet and 1/4 cup finished kvass, refill with filtered water to that vessel's original line, add 1/4 teaspoon mineral salt, restore submersion, and ferment 2 to 8 days until tart. For 2x made in two vessels, repeat those second-batch measures in each vessel. Do not add new starter.
  • Storage: Refrigerate and use within 7 days.
  • Scaling: Numeric first-batch ingredients scale. Use appropriately sized vessels and blend in batches within appliance capacity.

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