Make your own beet kvass...
Thoroughly scrub and/or peel 3 beets. Chop coarsely and place into a 2 quart glass jar. (Optional: also add 2 Tb. of fresh grated ginger root). Add 1/4 cup liquid whey (see how to make below), 1/2 Tb. unrefined salt, and water to fill the jar. Stir well and cover.
Allow to sit at room temperature for about 4 days. Transfer to fridge and enjoy a small glass once or twice a day as a wonderful tonic.
To make liquid whey:
Liquid whey can be used for starting many probiotic-rich fermented foods and beverages, including beet kvass. Here's a video showing a method similar to the one I like to use to obtain my whey. It is pretty easy, and also yields a delicious yogurt cheese after you separate the whey. I have had the best success using the St. Benoit plain yogurt, which is available at many health food stores (it comes in a glass jar). I use a small muslin cloth bag to strain the whey from the yogurt into a quart-sized mason jar.
I really encourage people to start exploring making your own traditional fermented beverages like kvass and kombucha-- it is so much cheaper than what you buy at the store, and many of these are very easy and to make. Consuming naturally fermented, probiotic-rich foods and beverages is a key component to our health (read my post on healthy eating for more on this subject).