-
Combine the sea salt and half the water in the mason jar, screw the lid on tightly and shake to dissolve the sea salt in the water.
-
Take the lid off and place the chopped beets, turmeric and black pepper in the brine. Fill the jar with the remaining water, leaving 1 inch of airspace at the top of the jar.
-
Screw the lid on the jar tightly and place the beet kvass in a cupboard to ferment for three days.
-
After three days, keep beet kvass in the fridge and aim to drink 1-2 ounces per day.