Ganga<p>If you look up 10 recipes for a fermented product you will get 10 different approaches.</p><p>For Beetroot Kvass, the recipe in <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>TheArtofFermentation</span></a> by <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SandorKatz</span></a> varies quite a lot from that in <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FermentedVegetables</span></a> by <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>KirstenShockey</span></a>. I've tended to use Katz' recipe but with the amount of salt that Shockey's recipe has. Katz uses like a *pinch* of salt. I never understood that.</p><p>But this approach (below) says you actually don't need salt at all. There you go, now I understand Katz' approach. </p><p>(The recipe in the article uses sugar tho, which imo* is not needed plus he peels the beets and grates them. I prefer Katz' recipe - but this helped me understand why he uses minimal salt. Katz (I think, maybe it is Shockey) also says elsewhere not to grate beets as they will ferment like crazy.)</p><p><a href="https://fermenting.studio/drinks/russian-beetroot-kvass-no-salt/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">fermenting.studio/drinks/russi</span><span class="invisible">an-beetroot-kvass-no-salt/</span></a></p><p>* but what do I know, honestly?</p><p><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Fermenting</span></a></p>