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 warm).
Prepare a glass jar (2 qt /1.8 liters): pour boiling water into the jar. Do not use metal or plastic containers. Discard the water (the boiling water is used to disinfect the jar).
Peel the beets 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). The longer you leave the kvass, the more sour it will be. I´m using it after 6 days, it´s perfect.
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. You can discard the beets or use them to make a salad.
Enjoy!