How to Make It
Coarsely chop beets and place in a ½ gallon Mason jar. Add salt and enough filtered water to completely cover beets. Cover Mason jar with a plastic lid or flour sack secured with a rubber band. Move to a cool, dim place and allow kvass to ferment for 1 to 3 weeks (depending on desired acidity).
Strain kvass, and place in a reusable container. Store in the refrigerator.