3 medium beets
2 TBSP sea salt (or Himalayan salt)
2 Tbsp fresh ginger
Wash the beets and peel if not organic or leave skin on if organic
Chop the beets in to small cubes, but don't grate.
Place the beets in the bottom of a half gallon glass jar.
Fill the jar the rest of the way with filtered water.
Cover with a lid and place on a plate or container to catch any drips. Burp every 2-3 days by opening the jar and allowing bubbles to surface.
Allow to ferment 4-10 days, depending on how warm your temperature is and how strong you like your kvass. I usually aim for 8 days but just give your kvass a taste test around day 4 to see.
Transfer to refrigerator and consume as desired. I love to drink 2-3 ounces with breakfast!