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!
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
Ferment: 7-9 days
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!
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The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.