Wash beets gently to remove any dirt. Do not peel them.
Chop beets into small ½ inch cubes. Do not grate them.
Place the chopped beets in the bottom of a half-gallon glass jar, fill half way.
Add sauerkraut juice or whey, if using, and sea salt. You may increase the amount of sea salt by ½ (so 1 ½ Tablespoon total salt) if you are not using a starter.
Fill jar with filtered water leaving one inch of space at the top.
Close the jar tightly with lid and cover with a towel.
Place the jar in a warm spot in your home.
Allow the beet kvass to ferment for 1-2 weeks. If you are using a starter culture your beet kvass may be done in just 2-4 days.
Transfer to refrigerator and enjoy as desired. When I make a batch, I like to drink 3-4 ounces each day.