Ginger, Kale, & Beet Kvass

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  Used by permission.  Thank you, Linda!

Ingredients:
    25 g ginger ~ chopped into 1" pieces
    250 g fresh cabbage ~ finely shredded
    100 g coarsely chopped Kale
    500 g cubed beets
Jar: 3 Liter Jar
Brine: 2%

Ferment: 7-9 days

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Preparation: 

1. Please prepared vegetables in the Jar.
2. Add 2% (completely dissolved) brine to just below the neck.
3. Place Brine (Submersion) Bowl afloat on top of the brine.
4. Lock the Lid, fill & place the Airlock.
5. Place in a room temperature (68-72ºF) dark spot wrapped with a kitchen towel for 5-7 days.
6. Move kvass to fridge, and leave to ferment there for three full months, or for six weeks at 55ºF.  
7. Strain kvass and store in Probiotic Jar with Airlock while using.

This recipe looks so good!  I can't wait for these vegetables to be in season in Alaska so that I can try it!  The Stopper can be used in place of the Airlock to create a little fizz.  Pressure is known to harm LAB and slow their production, so determine whether or not  an optimized ferment is needed, and if willing, trade in nutritional perfection for a little fizz!