3 medium or 2 large organic beets

¼ cup whey

1 T sea salt Filtered water  

Peel and coarsely chop beets into even cubes.  

Place beets, whey and salt in a 2-quart glass container.  

Add filtered water to fill the container.  

Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculate instead of whey. Beet kvass may be used in place of vinegar in salad dressings and as an addition to soups.