2-4 beets, peeled, and cut in a large dice
1/4 cup whey
1 tablespoon sea salt
1. Place beets into a half gallon glass jar. They should fill the jar about 1/3 of the way up. Add whey and salt. Add water to fill the jar.
2. Cover with a cloth to keep bugs and dust out, leave at room temperature for 2 days.
3. Using a strainer, remove diced beets from kvass. Then using a screw top lid, transfer to the refrigerator to stop the fermentation process.