Prepare the brine: bring the water to a boil, add the salt and stir until it's dissolved. Leave to cool (it doesn't need to be cold, just lukewarm, but it shouldn't be hot).
Prepare a 2 qt (1.8 liters) glass jar: pour boiling water over the jar. Do not use metal or plastic containers.
Peel the beetroots and cut into large 1.5 inches (4 cm) pieces. Wear gloves!
Peel and cut the garlic cloves in half.
Arrange the beets in the jar, alternately with the chopped garlic cloves and spices.
Pour over the cooled brine.
Close the jar tightly and set aside in a warm place for a minimum of 6 days (it can be longer, for up to 14 days).
After this time, strain the beet kvass and pour it into a clean jar. The beet kvass is ready to use. Store it in the fridge for about a week.
After 5 days of fermenting, you can start to taste the beet kvass. Take a clean teaspoon and brew it with boiling water. Try to taste if the kvass is already sour enough and you like its taste. The more days it ferments the stronger the flavor will be.
How to use up leftover beets: grate them on the big holes of a box grater. Mix with grated apple, season with salt, pepper and olive oil to taste. You can also cut it into thin slices and use in any salad that calls for beets.
This is a basic beet kvass recipe. You can add some additional flavorings like rosemary or thyme.
You don't need an exact beets to brine ratio. Important thing is, that the brine covers all the beets + there is 1 inch (2-3cm) water over the beets. Beets can not float to the water surface! They need to be completely submerged in brine (otherwise mold will form). If they float you need to press them down with a heavy object. W
Water to salt ratio: it's 1 tablespoon of table salt for 1 qt / 1 liter of water (4 1/5 cups).
A foam will form on the kvass surface - this is ok. It should start to disappear after a couple of days. If you see mold, you need to discard the kvass! (no, it can not be salvaged).
If the kvass' flavor is too strong for you to drink you can dilute it with water.