1. Add salt and one cup water to canning jar and agitate until salt is dissolved. Add ginger (optional).
2. Add beets to canning jar. Add water to two inches below mouth of jar.
3. Close lid; leave at room temperature.
4. Once a day for first several days, open lid just enough to break the seal, then reclose.
5. After 1 to 3 weeks, strain, then drink or refrigerate the beet kvass. You can eat the fermented beets too, as-is or blended or juiced.