- 12 ounces of beets with beet greens
- 1-2 tsp Himalayan salt
- 1-2 mason jars
Clean and scrub beets. Trim off both top and bottom. Cut beets into 1/2inch cubes. Place beets in mason jar. Add salt and cover the beets with water. Leave one inch from the top for space. Cover jar with lid tightly. Let jar stand at room temperature in a dark cabinet. Open the jar once of twice a day to release the gas. After a minimum of 72 hours, and maximum of 7 days remove from cabinet and refrigerate. Kvass will keep for up to one month.