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A traditional therapeutic fermented tonic used within the GAPS protocol to support digestion, beneficial gut bacteria, stomach acid production, and mineral intake. This version uses whey and sea salt to gently kick-start fermentation and create an earthy drink that can be enjoyed in small daily servings.
Equipment:
Equipment:
Clean 1 litre glass jar
Knife
Chopping board
Measuring spoon
Ingredients:
Ingredients:
2 x medium beetroot chopped into small cubes
Peel of 1 orange, thin strips
1 tbsp Celtic sea salt
1 tsp whey
Filtered water to fill jar (600ml approx.)
Prep: 10 min
Prep: 10 min
Directions:
Directions:
Chop beetroot & peel orange
Place beetroot & orange peel to fill approximately ⅓ of the jar.
Add whey & sea salt, then pour filtered water into the jar, leaving 2–3 cm headspace at the top.
Cap tightly and shake gently to distribute the whey and salt.
Leave at room temperature for 2–5 days or until lid becomes taut under pressure.
Once lightly tangy and pleasant, strain into a clean bottle or jar.
Refill jar with water and salt for a second batch.
Store in the fridge and enjoy chilled.
Notes:
Notes:
Suitable for all stages of GAPS (omit orange rind during Introduction Diet).
Refrigerate it promptly when ready. The cold slows the fermentation right down.
Leave a little headspace rather than filling the container completely, because it can continue producing a small amount of gas.
Traditionally consumed in small therapeutic amounts rather than large glasses.
If new to fermented foods, begin with 1–2 tbsp daily and increase gradually.
Dilute with filtered water or sparkling water.
Storage Tips:
Storage Tips:
It should keep for weeks in the fridge, provided it remains clean, smells pleasantly sour/earthy, and shows no mould or other obvious spoilage.
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