Beet Kvass

Wash and dice several organic beets (about two cups) leaving the skin
on. You want that bacteria from the skin, so don’t peel!  Place this
in a clean quart jar.

Mix 3 cups distilled or filtered water with 1 teaspoon sea salt.
Pour into the quart jar, leaving a half inch of headroom at the top.

If you need more salt water to fill the jar, use ratio: 1 teaspoon
fine sea salt per cup of water.

Cover with a loose-fitting lid.  The salt will kill the harmful
bacteria, but allow the healthy lactobacilli to flourish.

Place in bowl or baking dish (to collect any drips) and then place in
a cool dark place. Check weekly. After 1-2 weeks you should notice
some slight bubbling. To get this even more bubbly and effervescent,
tighten the lid, burping daily (or twice a day) for a few days.

Strain and refrigerate. Use the left over beets to make pickled beets.

If you notice any white foam on top of your kvass it is most likely
kahm yeast and harmless. Skim it off with a spoon.